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
c.fresh lime juice
¼ c.Hy-Vee soy sauce
2 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
1medium 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.