Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
- Spray grill grate with nonstick cooking spray. Heat grill to medium heat.
- 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
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 180mg
- Sodium: 1110mg
- Total Carbohydrates: 17g
- Protein: 21g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Seasons Spring 2013.