These Pan-Pacific Potato-Shrimp Kebabs offer a vibrant fusion of flavors that are perfect for summer grilling or quick weeknight dinners. The dish combines firm, bite-sized potato chunks with succulent shrimp, both coated in a glossy, aromatic sauce featuring hints of ginger, soy, and citrus. As they cook, the potatoes become tender on the inside while developing a slight char, complementing the quick-cooking, delicate sweetness of the shrimp. This meal is not only visually striking with its colorful bell peppers and green onions but also incredibly satisfying. It pairs beautifully with steamed rice or a crisp Asian slaw. The balance of savory, sweet, and fresh notes makes this a crowd-pleaser that is easy to assemble and even easier to enjoy.
Pan-Pacific Potato-Shrimp Kebabs
Description
These Pan-Pacific Potato-Shrimp Kebabs offer a vibrant fusion of flavors that are perfect for summer grilling or quick weeknight dinners. The dish combines firm, bite-sized potato chunks with succulent shrimp, both coated in a glossy, aromatic sauce featuring hints of ginger, soy, and citrus. As they cook, the potatoes become tender on the inside while developing a slight char, complementing the quick-cooking, delicate sweetness of the shrimp. This meal is not only visually striking with its colorful bell peppers and green onions but also incredibly satisfying. It pairs beautifully with steamed rice or a crisp Asian slaw. The balance of savory, sweet, and fresh notes makes this a crowd-pleaser that is easy to assemble and even easier to enjoy.Ingredients
Directions
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Cut potatoes into 1 1/2-inch chunks.
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Peel and devein 1 lb large shrimp.
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Cut 1 red bell pepper into 1-inch squares.
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Cut 1 green bell pepper into 1-inch squares.
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Slice 4 green onions into 1 1/2-inch pieces.
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Thread potatoes, shrimp, bell peppers, and green onions alternately onto skewers.
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Brush kebabs with oil or marinade of choice.
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Grill over medium-high heat, turning occasionally, until shrimp are pink and potatoes are tender, about 10-12 minutes.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 116.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.1mg1%
- Total Carbohydrate 25.7g9%
- Dietary Fiber 3.3g14%
- Sugars 1.2g
- Protein 3.0g6%
* 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
For best results, soak wooden skewers in water for 30 minutes before threading to prevent burning.
If using frozen shrimp, ensure they are fully thawed and patted dry before grilling.
Parboil potato chunks for 5-7 minutes before skewering if you prefer softer potatoes, as they take longer to cook than shrimp.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
Feel free to add other vegetables like zucchini or mushrooms for extra variety.
A simple glaze of soy sauce, honey, and ginger works well for the Pan-Pacific flavor profile.
