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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.

Source: EatingWell.com, April 2018




Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat grill to medium.

  • Thread the shrimp and asparagus alternately onto 8 skewers, dividing evenly among the skewers.

  • 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 Facts

2 kebabs
65 calories; protein 5.2g; carbohydrates 2.9g; dietary fiber 1.3g; sugars 1.1g; fat 3.9g; saturated fat 0.6g; cholesterol 35.3mg; vitamin a iu 508.5IU; vitamin c 3.7mg; folate 36.6mcg; calcium 32.2mg; iron 1.4mg; magnesium 15.2mg; potassium 159.6mg; sodium 200.2mg; thiamin 0.1mg.

1/2 fat, 1/2 lean protein, 1/2 vegetable