Garlic Shrimp & Asparagus Kebabs

Garlic Shrimp & Asparagus Kebabs

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From: EatingWell.com, April 2018

Shrimp and asparagus both cook very quickly, making them a perfect pair on the grill. We've seasoned them in delicate flavors—lemon, garlic and dill—so their natural sweetness can shine through. Pick fat asparagus stalks for easier skewering.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large clove garlic, grated
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon lemon pepper
  • ½ teaspoon dried dill
  • ⅛ teaspoon salt
  • 16 large shrimp, shells and tails removed, deveined
  • 1 pound fat asparagus, woody ends snapped off, cut into 1½-inch lengths

Preparation

  • Prep

  • Ready In

  1. Whisk garlic, vinegar, oil, lemon pepper, dill and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add shrimp to one and asparagus to the other. Agitate to combine, seal and refrigerate for 30 minutes.
  2. Preheat grill to medium.
  3. Thread the shrimp and asparagus alternately onto 8 skewers, dividing evenly among the skewers.
  4. Oil the grill rack (see Tip) and immediately add the kebabs. Cook, turning every 2 to 3 minutes, until the shrimp are bright pink and just cooked through and the asparagus is tender, 5 to 6 minutes total.
  • Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition information

  • Serving size: 2 kebabs
  • Per serving: 65 calories; 4 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 5 g protein; 37 mcg folate; 35 mg cholesterol; 1 g sugars; 0 g added sugars; 508 IU vitamin A; 4 mg vitamin C; 32 mg calcium; 1 mg iron; 200 mg sodium; 160 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat, ½ lean protein, ½ vegetable

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