Buttery Shrimp And Eggplant Kabobs Recipe


Preparation Time1 Hr 10 MinCooking Time10 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Butter1 Tablespoon, whipped and melted
 Fresh basil1 Tablespoon, chopped
 Olive oil2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Lemon juice1 Teaspoon
 Pepper1 Dash
 Large shrimp7 Ounce, shelled and deveined
 Eggplant1⁄2 Cup (8 tbs), slices halved

Nutrition Facts

Serving size

Calories 109 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 83.5 mg

Sodium 75.4 mg3.1%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.47 g1.9%

Sugars 0.3 g

Protein 10 g21%

Vitamin A 7.7% Vitamin C 5.4%

Calcium 3.9% Iron 7.8%

*Based on a 2000 Calorie diet


1) Take a medium sized mixing bowl of stainless steel or glass and mix all the ingredients thoroughly by stirring except the eggplants and shrimps.
2) Add the shrimps and eggplants and stir them in to coat them properly.
3) Place lid and refrigerate the mixture for an hour or the entire night.
4) Pre-heat the gas grill or barbeque by setting it on high for 10 minutes.

5) Take two bamboo skewers 12 inches long or 4 of them, 6 inches in length .
6) Thread the shrimps and the eggplant slices through each of them, placing them alternatively.
7) Set the kabobs on the grill or barbeque rack.
8) Turn the skewers as required while basting the shrimps and eggplants with some of the marinade.
9) Allow the shrimps to become pink and remove from rack after 4-6 minutes.

10) Serve after adding a garnishing the platter with basil sprigs, lettuce and lemon wedges.