This is the main content.
Grilled Shrimp and Vegetable Kabobs with Tiger Sauce
Recipes
Grilled Shrimp and Vegetable Kabobs with Tiger Sauce
14 servings
45 minutes total

Ingredients

  • 14 (12-inch) bamboo skewers
  • 28 small Brussels sprouts
  • 28 small baby-size potatoes
  • Plastic wrap
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 small red onion
  • 42 peeled/deveined jumbo white shrimp
  • Olive oil cooking spray
  • 3 tablespoons chili-lime seasoning
  • 1 (5 oz) bottle Tiger sauce (for serving)

Steps

    1. Add skewers to shallow dish and cover with hot water; soak 30 minutes.
    2. Trim off and discard root end of Brussels sprouts; add Brussels and 2 tablespoons water to microwave-safe bowl. Add potatoes and 2 tablespoons water to separate microwave-safe bowl. Cover both bowls with plastic wrap; microwave together on HIGH for 4 minutes. Remove from microwave and drain; set aside both to cool to room temperature.
    3. Preheat grill (or grill pan) on medium. Cut both bell peppers and onion into 14 (1-inch) squares. Drain skewers well and pat dry. Build skewers in this order: potato, Brussels sprout, shrimp, yellow bell pepper, red onion, shrimp, red bell pepper, Brussels sprout, shrimp, and potato.
    4. Coat skewers with spray and sprinkle evenly with seasoning; arrange on grill. Cook 2–3 minutes on each side and just until shrimp turn pink and opaque, and vegetables are tender. Serve grilled skewers with Tiger sauce on the side.

Amount per 1⁄14 recipe serving: Calories 110, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 100mg, Sodium 420mg, Total Carb 9g, Fiber 1g, Sugars 2g, Protein 13g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%