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Shrimp & Pepper Kebabs with Grilled Red Onion Slaw

  • 30 m
  • 30 m
Karen Rankin
“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.”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019