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Grilled Oriental Shrimp Kabobs 

Ingredients

  • 3 tbsp reduced-sodium soy sauce or regular soy sauce
  • 1 tbsp regular or seasoned rice vinegar
  • 1 tbsp dark sesame oil
  • 2 cloves garlic, minced
  • 1/4 tsp dried red pepper flakes
  • 1 lb uncooked large shrimp, peeled and deveined

Temperature: ° F

Instructions

1. For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small Emile Henry bowl; mix well. Cover; refrigerate 1 hour or overnite. 2. To complete recipe, combine marinade and shrimp in large resealable food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once. 3. Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking. 4. Drain shrimp, reserving marinade. Thread shrimp onto 4 (12-inch-long) skewers. Place skewers on prepared grid; brush with half of reserved marinade. 5. Grill skewers on covered grill over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes more or until shrimp are opaque. Makes 4 servings. Nutrition per Serving: (Serving size = 1 kabob) Calories = 129 Total fat = 4 g Saturated fat = <1 g Cholesterol = 173 mg Carbohydrate = 1 g Fiber = <1 g Protein = 20 g Sodium = 596 mg Dietary Exchanges: Meat = 2 ½

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