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Sharp Health News

Asian shrimp and vegetable skewers (recipe)

July 24, 2017

Asian shrimp and vegetable skewers (recipe)

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

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