Shrimp And Squash Kabobs – Country Cooking

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Servings: 6 Difficulty: Advanced
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Grilled shrimp and zucchini skewers with a smoky, savory marinade
Shrimp and Squash Kabobs - Country Cooking recipe image
Shrimp and Squash Kabobs - Country Cooking recipe image
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Shrimp And Squash Kabobs – Country Cooking

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 510.0

Description

These Shrimp and Squash Kabobs offer a perfect blend of sweet, succulent seafood and tender summer vegetables. The shrimp are marinated in a zesty mixture of olive oil, Worcestershire sauce, and hot pepper, infusing them with deep flavor before grilling. Baby zucchini and pattypan squash add a crisp-tender texture that complements the juicy shrimp. Lightly charred over a hot grill with optional wood chips for smoke, these kabobs are a vibrant, healthy main dish. Ideal for warm-weather dinners, backyard barbecues, or a quick weeknight meal, they require minimal prep and deliver maximum flavor. Serve family-style for a satisfying, colorful feast that feels both rustic and refined.

Ingredients

Directions

  1. Remove shells from the shrimp but leave the last tail segment attached.
  2. Devein the shrimp if necessary.
  3. Cut the zucchini and pattypan squash into 1/2-inch thick slices.
  4. In a large bowl, combine the shrimp, olive oil, Worcestershire sauce, seasoned pepper, salt, and hot red-pepper sauce until well mixed.
  5. Refrigerate the shrimp mixture for 30 minutes to marinate.
  6. Meanwhile, bring 2 inches of water to a boil in a heavy 4-quart saucepan.
  7. Add the sliced zucchini and squash; cook just until crisp-tender, about 2 minutes.
  8. Drain the vegetables and rinse with cold water to stop the cooking process.
  9. Add the drained vegetables to the shrimp mixture and toss until coated with the marinade.
  10. If using wood chips, soak them in water for 30 minutes, then drain.
  11. Heat coals or a gas grill until hot. If using charcoal, place drained wood chips on the hot coals.
  12. Lightly oil the grill rack or coat with nonstick vegetable cooking spray.
  13. On each of 6 long metal skewers, alternately thread the marinated shrimp and vegetable slices.
  14. Place the kabobs on the hot grill rack, about 3 inches above the heat source.
  15. Grill the kabobs for 1 to 2 minutes per side, or until the shrimp are firm, pink, and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 510.0kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.6g3%
Cholesterol 912.0mg304%
Sodium 1878.0mg79%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.0g0%
Sugars 1.2g
Protein 120.0g240%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use metal skewers for durability, or soak wooden skewers in water for 20 minutes to prevent burning.

Ensure the grill is clean and properly oiled to prevent the shrimp from sticking.

The vegetables are briefly blanched to ensure they cook evenly with the shrimp on the grill.

For a smokier flavor, use fruitwood chips such as apple or cherry.

Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: shrimp, squash, grilled, kabobs, skewers, zucchini, pattypan, summer, bbq, seafood, vegetables, healthy, meal, dinner, easy, marinated, smoky, quick
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