Shrimp Kabobs Recipe
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
Ingredients (21)
- 14 oz peeled shrimp from 28 oz whole shrimp
- 20 oz potato about 3 medium, cut into chunks
- 6 oz green zucchini cut into chunks
- 6 oz yellow zucchini cut into chunks
- 6 oz red bell pepper about 1 1/2 medium, cut into chunks
- 4 oz green bell pepper about a medium, cut into chunks
- 4 oz red onion about a medium, cut into chunks
- 3 tbsp olive oil divided
- 1 tsp garlic about 1-2 cloves, minced
- 2 tbsp lime juice from about 2-3 limes
- 1 tbsp Italian seasonings
- 2 tbsp unsalted butter about 1 oz
- 1/4 tsp salt
- 1/2 tsp fresh thyme
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp ground black pepper
- 1 tsp fresh oregano
- 2 tbsp parsley chopped
- 4 tbsp Heinz ketchup
INSTRUCTIONS
Place 20 oz potatoes into a bowl, cover with plastic wrap, and microwave on medium for 8 minutes.
Meanwhile, coat 14 oz peeled shrimp with 2 tbsp lime juice, 1 tbsp Italian seasonings, 1 tsp garlic, 1/2 tsp thyme, 1/2 tsp red pepper flakes, 1/2 tsp paprika, 1/2 tsp cayenne, 1/2 tsp pepper, and 1/4 tsp salt. Set aside.
In another bowl, toss 6 oz green zucchini, 6 oz yellow zucchini, 6 oz red bell pepper, 4 oz green bell pepper, and 4 oz red onion with 1 tbsp olive oil and 1 tsp oregano.
Thread skewers with the shrimp and veggies. You should make about 16 kabobs in total (4 per serving), each having about 2-3 shrimp in between the veggies.
Heat a grill pan over medium heat. Use 2 tbsp butter and the remaining oil (2 tbsp) to grill the kabobs, 5 minutes per side. We did it in 3 batches, taking 30 minutes in total.
Sprinkle 2 tbsp parsley on top and serve with cooked potatoes and 4 tbsp ketchup.