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Asian Grilled Shrimp Kebobs

Recipe by Kathleen Zelman, MPH, RD


  • 3 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon honey
  • 1 pound large shrimp, peeled (can substitute boneless, skinless chicken)
  • 1 large sweet red pepper, cut into bite size pieces
  • 12 pearl onions, peeled (can use frozen peeled)
  • 2 cups fresh or canned pineapple chunks, drained
  • 1 (6 ounce) package whole mushrooms, cleaned
  • cooking spray


  1. Combine first five ingredients in zip-top plastic bag; add shrimp. Marinate in refrigerator for 30 minutes.
  2. Remove shrimp from marinade and pat dry.  Place marinade in a small saucepan, bring to a boil and set aside.
  3. Preheat grill.  Spray with cooking spray. Alternately thread vegetables and shrimp onto metal skewers (if using wooden, soak 30 minutes to prevent burning). 
  4. Place kebobs on grill, covered, over medium-high heat for 3-5 minutes per side until done, basting with reserved marinade.  Drizzle remaining marinade over kebobs.  


4 Servings

Nutrition Facts

Calories: 215
Calories from fat: 31 (15%)
Fat: 3g
Saturated Fat: 1g
Cholesterol: 170mg
Sodium: 307mg
Carbohydrates: 21g
Fiber: 3g
Sugars: 13g
Protein: 26g

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