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.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Precook Brussels sprouts and sweet potato chunks before grilling so they're done at the same time as the shrimp.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large baking sheet
- Charcoal or gas grill
- 2 small bowls
- 4 10-inch metal or wooden skewers
- Silicone pastry brush
Directions
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 Tip
If 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.
Nutrition facts
Servings
160 Calories per serving
1 kabob
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 145mg
- Sodium: 730mg
- Total Carbohydrates: 20g
- Protein: 19g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 130%
0%
Iron 10%
0%
Calcium 10%