Shrimp & Pepper Kebabs with Grilled Red Onion Slaw

Shrimp & Pepper Kebabs with Grilled Red Onion Slaw

3 Reviews
From: EatingWell Magazine, May 2019

These healthy grilled shrimp and mini bell pepper kebabs come together in just 30 minutes, so they're great for weeknight dinners. A bag of coleslaw mix is a time-saving meal starter. Here, we make it our own by mixing in grilled red onion and crushed pita chips. A homemade herb-feta dressing both coats the slaw and sauces the kebabs.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup chopped fresh parsley
  • ⅓ cup chopped scallions
  • ⅓ cup crumbled feta cheese
  • 3 tablespoons red-wine vinegar
  • ⅓ cup canola oil plus 1 tablespoon, divided
  • 1 pound raw shrimp (21-25 count), peeled and deveined
  • 24 mini bell peppers (15 ounces)
  • 1 small red onion, cut into quarters
  • 1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
  • 1½ cups pita chips, crushed

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Place parsley, scallions, feta, vinegar and ⅓ cup oil in a mini food processor; blend until mostly smooth. Set aside.
  3. Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
  4. Reserve ¼ cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.
  5. Serve the slaw and kebabs with the reserved dressing.
  • Equipment: Eight 6-inch skewers

Nutrition information

  • Serving size: 2 kebabs & 1½ cups slaw
  • Per serving: 442 calories; 28 g fat(4 g sat); 4 g fiber; 21 g carbohydrates; 28 g protein; 87 mcg folate; 194 mg cholesterol; 5 g sugars; 0 g added sugars; 3,168 IU vitamin A; 132 mg vitamin C; 190 mg calcium; 3 mg iron; 394 mg sodium; 567 mg potassium
  • Nutrition Bonus: Vitamin C (220% daily value), Vitamin A (63% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 3½ lean protein, 2 vegetable, ½ medium-fat protein, ½ starch

Reviews 3

June 06, 2019
profile image
By: Cat Herder
My husband is not a cabbage fan, but after tasting the dressing, which is phenomenal, I presented him with tasting fork. “Do I have to eat all of it?” “Yes.” “It tastes... are those (pita) CHIPS?” Needless to say we tossed portion size out the window, split the coleslaw and used it as a bed for the shrimp and peppers. I rated the dish 8.5 out of 10, and the slaw-hating husband rated it an 8.
May 11, 2019
profile image
By: JeanLCO
I like to make a recipe exactly as written the first time I make it, so I have a baseline for what I might adjust in the future. Made this excellent dish last night for the first time. The fresh dressing and cole slaw was out of this world! The mini peppers made the kebabs easy to flip on the grill. I brushed the kebabs after taking them off the grill, and the reserved dressing really added just the right amount of zing. This recipe is definitely staying in the rotation!
April 22, 2019
profile image
By: MommaEllen
Instead of reserving dressing for the kabobs I used it all in the salad. Tasted great and I will definitely make this again!
More Reviews