Grilled Shrimp-and-Vegetable Kebabs

grilled-shrimp-vegetable-kebabs Photo: Travis Rathbone


  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • Juice from 1 wedge lemon
  • 1/4 teaspoon garlic
  • 1 teaspoon fresh chopped parsley
  • 10 medium shrimp
  • 1 small green pepper
  • 1/4 medium onion
  • 4 wooden skewers
  • 10 cherry tomatoes
  • 10 white button mushrooms
  • 1/2 ear corn on cob (boiled or grilled)
  • 1/8 teaspoon garlic powder


Preheat grill. In a bowl, whisk together olive oil, Dijon mustard, juice from lemon wedge, garlic and parsley; add shrimp. Chop green pepper and onion into kebab-size chunks. On wooden skewers, alternate shrimp with cherry tomatoes, onion and pepper chunks, and mushrooms. Grill over foil, flipping periodically, until shrimp turn pink on both sides, 6 to 8 minutes. Serve with corn on cob, sprinkled with garlic powder.

  • Yield: Makes 1 serving

Nutritional Information

Calories per serving: 210
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 16g
Carbohydrate per serving: 27g
Fiber per serving: 6g
Cholesterol per serving: 76mg
Iron per serving: 2mg
Sodium per serving: 395mg
Calcium per serving: 71mg

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