Meal on a Stick - Shrimp Kabobs

Meal on a Stick - Shrimp Kabobs

Elizabeth Thompson 0

"Dinner is served on a stick! So hearty you won't need side dishes with this dinner."
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40 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
  3. Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
  4. Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.



Wonderful flavors and colors! We added yellow squash and used a little blackening spice after brushing the kabobs with olive oil. We also used precooked shrimp which cuts the cooking time in hal...

We are about to have dinner any minute now!!

Great recipe more time needed to cook tho!

Like it. However the onion overpowers the rest of the kabob. Suggest using a sweet onion and cut them smaller so they get cooked. Also green pepper would add to the kabob.