Veggie and Shrimp Kabobs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 2 cloves garlic
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon chili powder
  • 1 pound shrimp shelled and deveined
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1/2 medium red onion cut into wedges
  • 1 large lemon sliced into wedges


  • Heat grill to medium heat.
  • In a medium bowl, whisk the first 5 ingredients (olive oil through chili powder). To the bowl, add the next 4 ingredients (shrimp through onion) and toss.
  • On large skewers, alternately thread the contents of the bowl. Place skewers on the grill and cook for 5 minutes on each side, until shrimp is pink and vegetables are tender. Serve kabobs warm.


SERVING SUGGESTION: Turnip fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 375-degree oven, turning once, until tender; sprinkle with salt, pepper and garlic powder to taste).
GLUTEN FREE: Make sure soy sauce is gluten free.
NUTRITION: 181 Calories; 6g Fat (27.5% calories from fat); 25g Protein; 8g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 488mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
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