Shrimp Kabob

Sep 4

Written By Judy Doherty, MPS, PCII

https://vimeo.com/837210948

Shrimp Kabobs

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

7 Min

Total time

17 Min

Shrimp kabobs cook quickly and this recipe makes them juicy and spicy.

Ingredients

2 yellow summer squash, cut in 1/4 inch slices
2 zucchini, cut in 1/4 inch slices
8 small red peppers, sliced in half
1 pound #15-18 shrimp, peeled and deveined
bamboo skewers
1 tsp olive oil
salt and pepper to taste
4 tsp basil pesto

Instructions

Cut the veggies and peel and devein the shrimp.
Thread the veggies and shrimp onto the bamboo skewers. Each skewer gets 2 pieces of each item.
Place all on a grill pan. Brush with oil and pesto and season with salt and pepper.
Heat a grill to high, around 450 degrees. Add the shrimp on their grill pan. Cook 3 minutes per side or until the shrimp is done.
Serve immediately.

Nutrition Facts

Calories

196.55

Fat

4.5 g

Sat. Fat

0.8 g

Carbs

15.67 g

Fiber

5.25 g

Net carbs

10.43 g

Sugar

10.98 g

Protein

26.87 g

Sodium

245.9 mg

Cholesterol

182.97 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.