Tested till perfect Grilled Shrimp with Vegetable Skewers

Grilled Shrimp with Vegetable Skewers

Succulent seafood and garden-fresh vegetables make an easy summer grill.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

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  • 24 (1 lb/500g) 24(1 lb/500g)raw jumbo shrimp, peeled and deveined
  • 1 1zucchinizucchinis
  • 24 24cherry tomatocherry tomatoes
  • 1/4 cup 1/4cupvegetable oil
  • 1 tbsp 1tbspsherry vinegar or red wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Thread 3 jumbo shrimp onto each of 8 soaked wooden skewers; place in glass baking dish.

Cut zucchini in half lengthwise; cut crosswise into 3/4-inch (2 cm) thick chunks. Alternately thread 3 tomatoes and 2 chunks zucchini onto each of 8 more soaked wooden skewers. Add to shrimp.

In small bowl, whisk together oil, vinegar, salt and pepper; brush over skewers. Cover and refrigerate for 1 hour.

Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, about 4 minutes, and vegetables are softened, about 6 minutes.

Nutritional Information Per serving: about

cal 117 pro 9g total fat 8g sat. fat 1g
carb 3g fibre 1g chol 65mg sodium 140mg

% RDI:

calcium 2 iron 9 vit A 5 vit C 17
folate 5
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