Honey-Sriracha Shrimp Kabobs

Recipe

Main Dish
Honey-Sriracha Shrimp Kabobs

Primary Media

Grilled shrimp, brussels sprouts, and sweet potatoes on metal skewer

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Recipe Data

4
Servings
18min
Prep
30min
Total

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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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
12 oz.Brussels sprouts, trimmed and cut in half
1medium 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

  1. 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.

  2. Prepare a charcoal or gas grill with oiled grill rack for direct cooking over medium-high heat. 

  3. 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.
    Hy-Vee Test Kitchen
  4. 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%

Recipe Source:

Balance May 2018