Grilled Shrimp Kabobs with Veggies

Course dinner

Cuisine American

Keyword grill, shrimp, veggies

Prep Time 15

Servings

Calories 547kcal

Author Bruce and Dina Miller

Equipment

6 bamboo skewers
1 Baking Sheet
Grill
Tongs
pot
Whisk

Ingredients

Ingredients for the Garnish

1 lemon
Parsley for garnish

Ingredients for Shrimp

18 shrimp jumbo

Ingredients for the Veggies

1 red onion
1 poblano pepper
1 jalapeño
6 cloves garlic
1 teaspoon Blackened Seasoning
2 tablespoons light olive oil or vegetable oil
10 ounces frozen corn
Salt and pepper

Ingredients for Garlic Butter

1 stick butter
1 tsp garlic powder
1 clove garlic shredded
1 tblsp lemon juice about a half of lemon
salt and pepper

Instructions

Prepare skewers

In a shallow small pan (you will use this for transporting the shrimp kabobs) place skewers and cover with water for at least 10 minutes.
Slice 1 lemon into wedges. Roughly chop fresh parsley for garnish. Set aside.
1 lemon, Parsley

Prepare Shrimp

Remove shells and de-vein shrimp, leaving tails on. Rinse the shrimp, and pat them dry between paper towels. Shrimp can sit in fridge, while you prepare the veggies.
18 shrimp

Prepare veggies

Chop red onion into medium size pieces. Seed and chop peppers. Chop the poblano and red bell into bite size pieces similar in size to the onion. Dice the jalapeño. Shred the garlic using a micro planer. Set all aside.
1 red onion, 1 poblano pepper, 1 jalapeño, 6 cloves garlic

Prepare the Garlic Butter

In a small pot, place 1 stick of butter, 1 teaspoon garlic powder and a teaspoon of the shredded garlic. Using a low heat, melt the butter. Once melted, add in the juice of a half of lemon and freshly cracked pepper. Save the other half of lemon, and cut into wedges for garnish.
1 stick butter, 1 tsp garlic powder, 1 clove garlic, 1 tblsp lemon juice, salt and pepper

Skewer the Shrimp

Pour the water off the skewers and wipe the pan dry. Using 2 skewers at a time, place 6 shrimp onto skewers. Repeat to form 3 skewers. Coat with light olive oil on both sides, rubbing to completely coat. Salt and pepper.
2 tablespoons light olive oil
Prepare grill, or grill pan. We use our gas grill, but you can use any grill.

Prepare the Veggies and Grill the Shrimp

Heat up a cast iron skillet with light olive oil or vegetable oil. Once pan is hot, toss in the frozen corn, and stir. Season corn with salt and pepper & blackened seasoning. Allow corn to get some color, by spreading it out in pan, and allowing to cook a few minutes before stirring again. One corn has “browned”, remove it to a bowl and cover with foil. Wipe out pan with a paper towel, and add a bit more oil to heat up for the peppers, onion and garlic.
10 ounces frozen corn, Salt and pepper, 1 teaspoon Blackened Seasoning
We are now only 6 minutes away from dinner! So get ready! Heat up the oil in the cast iron pan.
2 tablespoons light olive oil
Place the shrimp skewers out on the grill, and cover. Set a timer for 3 minutes.
18 shrimp
Add the onions to the hot pan and stir. Cook to soften for about a minute or 2. Now add the garlic and the peppers and onions and stir. When timer goes off, turn the shrimp, and set timer for 2 minutes. Add the corn into the peppers and onions, and add a few grinds of black pepper. Stir, and remove from heat.
1 red onion, 1 poblano pepper, 1 jalapeño, 6 cloves garlic, 10 ounces frozen corn
Bring the shrimp skewers in, and assemble plates. Mound up the peppers and onion mixture onto plate, add the skewers, some parsley and a lemon wedge. In a small bowl, place the garlic lemon butter, and serve.
1 lemon, Parsley

Notes

Can use any type of seasoning in place of chili lime. We also sometimes use cajun seasoning. Can eliminate the garlic butter sauce, to reduce calories, and just use a squirt of lemon.

Nutrition