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Mojo Shrimp and Vegetable Skewers
Recipes
Mojo Shrimp and Vegetable Skewers
2 servings
35 minutes total

Ingredients

  • 2 medium yellow onions
  • 1 large zucchini squash
  • 20 peeled/deveined jumbo shrimp, tails on (about 12 oz)
  • 10 (6-inch) wooden skewers, divided
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • ¼ cup mojo marinade (+ more, optional for serving)
  • 1 (8.8 oz) pouch cooked white rice
  • 1 (15 oz) can black beans in sauce

Steps

    1. Preheat grill (or grill pan) on medium. Cut onions and zucchini into 1-inch cubes. Remove tails from shrimp if desired. Alternate onions and zucchini on 2 skewers. Place 5 shrimp on work surface; lay hand flat on shrimp and push pointed end of 1 skewer through tails, then 1 skewer through heads so shrimp lie flat. Repeat with remaining 15 shrimp and 6 skewers. Place all skewers in shallow dish; coat with salt, pepper, oil, and mojo marinade. Let stand 10 minutes to marinate (wash hands).
    2. Place vegetable skewers on grill. Grill 5 minutes, flipping occasionally. Add shrimp to grill (discard any remaining marinade). Grill shrimp 2–3 minutes, flipping occasionally, until vegetables are tender and grill-marked and shrimp are pink and opaque.
    3. Meanwhile, heat rice and beans individually following package microwave instructions. Serve skewers over rice and beans. Drizzle with additional mojo marinade, if using.
    Chef's Tip: Threading shrimp onto 2 skewers creates a raft shape that prevents them from rotating on skewers when being flipped.

Amount per ½ recipe serving: Calories 660, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 175mg, Sodium 2250mg, Total Carb 86g, Fiber 13g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 48g, Vitamin D 0%, Calc 20%, Iron 45%, Potassium 30%