Kebabs are the perfect summer grilling dish. They are easy to prepare and cook, and can be built from a seemingly endless combination of ingredients.
Snow peas are a great addition to a shrimp kebab. Not only do they boost the fiber and vitamin C content of your meal, but a wider variety of vegetables provides more antioxidants — which can help reduce the risk of certain cancers and heart disease.
“Pair these skewers with grilled corn on the cob, or a whole grain like quinoa, long-grain brown rice or farro,” says Ursula Ridens, a registered dietitian nutritionist and certified intuitive eating counselor at Sharp HealthCare.
“This unique recipe is perfect for summer grilling. I love shrimp, and the snow peas add a fresh crispness while the sesame seeds give a rich nutty flavor,” she says. “It’s a hit for the whole family.”
Asian Shrimp and Vegetable Skewers
You can replace the shrimp with scallops, or use a combination of shrimp and scallops.
Yields 6 skewers
6 bamboo or wooden skewers, soaked for 5 minutes in cold water; or metal skewers
1 clove garlic, minced
2 tablespoons canola or peanut oil
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons lemon juice
2 teaspoons honey
12 large uncooked shrimp, peeled
12 fresh mushrooms, halved
12 snow peas, ends trimmed and cut in half on the diagonal
12 cherry or grape tomatoes
1 red pepper, cut into 1 1/2-inch pieces
1 tablespoon fresh cilantro, finely chopped
1 to 2 teaspoons sesame seeds
Lemon wedges, to serve
In a small bowl, make the marinade by mixing the garlic, oil, soy sauce, lemon juice and honey until thoroughly combined.
Thread shrimp and vegetables onto the skewers, alternating each. Place in a large dish and add the marinade. Cover the kebabs and marinate in the refrigerator for at least 20 minutes.
Cook skewers on a hot grill for 10 to 12 minutes, turning and brushing regularly with the marinade. Sprinkle with the cilantro and sesame seeds. Serve with lemon wedges.
Recipe adapted from Mediterrasian.com