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Sunshine Shrimp Kabobs Recipe
|Carrots||3 Large, cut diagonally into 1 inch pieces|
|Pepper||1 Small, cut into pieces (Yellow/Green)|
|Water||1⁄4 Cup (4 tbs)|
|Medium shrimp||12 Ounce, peeled and deveined|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Canola oil||2 Teaspoon|
|Minced thyme/3/4 teaspoon dried thyme||2 Teaspoon|
Serving size: Complete recipe
Calories 610 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 517.1 mg
Sodium 698.6 mg29.1%
Total Carbohydrates 40 g13.4%
Dietary Fiber 8.1 g32.5%
Sugars 20.8 g
Protein 73 g145.5%
Vitamin A 748.6% Vitamin C 168.3%
Calcium 30.6% Iron 60.3%
*Based on a 2000 Calorie diet
Bring to a boil, then reduce the heat.
Cover and simmer for 3 minutes, then drain well.
Thread the shrimp, carrots and peppers onto metal skewers, leaving a small space between the pieces.
Spray the rack of a broiling pan with no-stick spray.
Place the kabobs on the rack.
In a small bowl, stir together the orange peel, orange juice, oil and thyme.
Generously brush the kabobs with the juice mixture.
Broil 3" to 4" from the heat for 2 minutes.
Turn the kabobs over and brush again with the juice mixture.
Broil for 2 to 3 minutes more or until the shrimp turn pink.