Grilled Shrimp Kabobs - Farm Girl Fresh

Grilled Shrimp Kabobs

We are making some delicious meals from the fresh produce available now in August.  Our Grilled Shrimp Kabobs incorporate fresh garlic, summer squash, onions and peppers – a pretty “rainbow” of healthy nutrition.  You can interchange green or yellow summer squash (unpeeled to receive the most health benefits); cherry or grape tomatoes (packed with vitamins A and C as well as calcium, potassiumand lycopene); onions (can’t say enough about the health benefits of onions – vitamins C and B6, iron and potassium; they’re anti-inflammatory, antioxidants and act as antihistamines); and either red, orange or yellow bell peppers (loaded with vitamin C).

Speaking of peppers, did you know that red, orange and yellow peppers are simply fully ripened green bell peppers? The sugar content increases as peppers mature, making colored peppers sweeter than green peppers. You will find more recipes and information on different pepper varieties in our book, Eating Pure in a Processed Foods World®.

If you’re wondering about what kind of shrimp to purchase, here is an informative article from Organic Consumers Association.  As always, we encourage our readers to read the labels to ensure the integrity of the food you are purchasing.

Shrimp Kabobs

GRILLED SHRIMP KABOBS

Marinade:

3 tablespoons lemon juice
2 tablespoons sesame oil
3 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon pepper
18 to 24 uncooked shrimp, peeled and deveined
2 small summer squash, washed and sliced
1-1/2 cups cherry or grape tomatoes or 1 medium onion, cut into 1 inch pieces
1 red, orange or yellow bell pepper, washed and cut into 1 inch pieces
8 to 10 wooden skewers

In a large bowl, whisk together marinade ingredients. Stir in shrimp and summer squash. Refrigerate and let marinate 1 hour. Soak skewers in water during this time. Drain and discard marinade. Alternately thread shrimp, summer squash, tomatoes or onions and bell pepper on skewers. Place on a preheated grill and cook 5 to 7 minutes on each side.

Makes 8 to 10 kabobs


 

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