Bring a large saucepan of lightly salted water to boiling over high heat. Add Brussels sprouts and sweet potato. Simmer for 8 minutes or until just barely tender. Drain vegetables; spread on a baking sheet and cool slightly.
Precook Brussels sprouts and sweet potato chunks before grilling so they're done at the same time as the shrimp.
Servings and Ingredients
|12 oz.||Brussels sprouts, trimmed and cut in half|
|1||medium sweet potato, peeled and cut into 1-inch chunks|
|1 tbsp.||Hy-Vee Sriracha sauce|
|1 tbsp.||fresh cilantro, chopped|
|1 tbsp.||Hy-Vee honey|
|1 tbsp.||fresh lime juice|
|1 clove(s)||garlic, minced|
|1 lbs.||extra-large raw shrimp, peeled and deveined, with tails|
Things To Grab
- Large saucepan
- Large baking sheet
- Charcoal or gas grill
- 2 small bowls
- 4 10-inch metal or wooden skewers
- Silicone pastry brush
Prepare a charcoal or gas grill with oiled grill rack for direct cooking over medium-high heat.
Combine Sriracha sauce, cilantro, honey, lime juice, and garlic in a small bowl. Divide mixture into two portions. thread shrimp, Brussels sprout halves, and sweet potatoes onto 4 10-inch skewers.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Lightly brush one portion of glaze over kabobs. Grill kabobs for 2 to 4 minutes or until shrimp turn opaque and vegetables begin to char. Turning once and brushing with second portion of glaze.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 145mg
- Sodium: 730mg
- Total Carbohydrates: 20g
- Protein: 19g