Asian Shrimp Kabobs


Main Dish
Asian Shrimp Kabobs

Primary Media

Shrimp, red bell pepper, pineapple and sugar snap peas on metal skewers

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Recipe Data


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    Servings and Ingredients

    Serves 4
    ⅓ c. fresh lime juice
    ¼ c. Hy-Vee soy sauce
    2 tbsp. plus 2 tsp Hy-Vee vegetable oil, divided
    2 tbsp. Hy-Vee honey
    1 tbsp. fresh ginger, grated
    2 clove(s) garlic, minced
    2 tsp. lime zest
    1 tsp. Hy-Vee crushed red pepper flakes
    1 lbs. (26-to-30-ct) raw shrimp, peeled and deveined
    1 medium red bell pepper, seeded and cut into 1-inch squares
    2 c. fresh pineapple chunks
    1 c. sugar snap pea pods

    Things To Grab

    • 2 medium bowls
    • 8 10-inch wooden skewers
    • Hy-Vee nonstick cooking spray
    • Charcoal or gas grill


    1. In a medium bowl, combine lime juice, soy sauce, 2 tablespoons oil, honey, ginger, garlic, lime zest and red pepper flakes. Add shrimp; stir to coat. Cover and refrigerate for 30 minutes. Meanwhile, soak eight 10-inch wooden skewers in water. In a bowl, combine red bell pepper squares, pineapple chunks, sugar snap peas and remaining 2 teaspoons oil.
    2. Spray grill grate with nonstick cooking spray. Heat grill to medium heat.
    3. Drain shrimp from marinade and discard marinade. Starting and ending with shrimp, thread 3 to 4 shrimp, pea pods, pineapple and red bell peppers onto skewers. Grill for 4 to 5 minutes per side or until shrimp are opaque.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 180mg
    • Sodium: 1110mg
    • Total Carbohydrates: 17g
    • Protein: 21g

    Daily Values

    Iron 6%
    Calcium 8%
    Vitamin D 0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.