Balsamic-Orange Shrimp Kebabs
Per ServingBalsamic-Orange Shrimp Kebabs |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 2 kebabs | ||
| Calories | 270 | |
| Fat | 7 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 2 | g |
| Sugars | 11 | g |
| Cholesterol | 285 | mg |
| Sodium | 315 | mg |
| Potassium | 725 | mg |
| Protein | 37 | g |
| Phosphorus | 395 | mg |
| Choices: Fruit 0.5, Carbohydrate 0.5, Lean Protein 5 | ||
- Makes: 4 servings
- Serving Size: 2 kebabs
- Preparation Time: 20 minutes
- Cooking Time: 6 minutes
- Soaking Time: 1 hour
Ingredients
| 16 | (12-inch) wooden skewers | |
| Cooking spray | ||
| 1 | large | zucchini, halved and sliced into 24 pieces |
| 24 | large | peeled and deveined shrimp (about 1 1/2 lbs) |
| 3 | slices peeled fresh pineapple, cut into 24 wedges, each about 1/2-inch thick | |
| 1/2 | cup | fresh orange juice |
| 2 | Tbsp. | olive oil |
| 2 | Tbsp. | balsamic vinegar |
| 1 | tsp. | honey |
| 1 | tsp. | orange zest |
| 1/4 | tsp. | ground ginger |
| 1/4 | tsp. | cayenne pepper |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Soak the skewers in a shallow pan of warm water for at least 1 hour.
- Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high. Alternatively, cover a broiler pan with foil and preheat the oven broiler to high. Place the rack about 6 inches from the heat source.
- Drain the water from the skewers. Using 2 skewers per kebab, thread on 3 pieces each of zucchini, shrimp, and pineapple.
- In a small bowl, combine the orange juice, olive oil, balsamic vinegar, honey, orange zest, ginger, cayenne, salt, and black pepper.
- Add the skewers to the grill or broiler pan and brush with some of the juice mixture. Grill on both sides for 3 to 4 minutes per side, basting with the juice mixture. Remove the kebabs from the grill and place on a serving platter.
