Shrimp and summer are like two peas in a pod for me. I love how light and fresh shrimp tastes on a hot summer day, and it works with just about any vegetable or flavor combination you like. I have mentioned below the usual way I grill shrimp, however, when I have a bit more time, I make this Honey-Glazed Shrimp Kabobs and Grilled Vegetable Stir-Fry. It’s pretty, packed with flavor and loaded with veggies. My kind of meal!
Grilled shrimp is about as quick and easy of a meal as it gets in the summer. When I know I will need to get dinner on the table with almost no prep time, I turn to shrimp because it’s grilled and ready in about 5 minutes. Not bad when there are hungry mouths to feed.
My usual “recipe” for shrimp is to toss the peeled and deveined shrimp (I buy shrimp that’s already peeled and deveined because it saves SO much time!) with a little olive oil, garlic, and fresh pepper and let that marinate in the fridge for several hours before grilling. My family eats this up”¦literally. My son eats as much of it as a grown adult!
Honey-Glazed Shrimp Kabobs and Grilled Vegetable Stir-Fry”¦if that title makes this recipe sound intimidating or complicated, I can assure you it’s not! There are just three parts to the recipe ““ the marinated shrimp, the glaze, and the vegetable stir-fry, which has much fewer ingredients than most sir-fry recipes! Plus, with the super quick grill time for both the shrimp and the vegetable stir-fry, it won’t take all day.
Do you remember that Toasted Sesame Cauliflower Rice recipe I posted recently? I had mentioned a shrimp kabobs recipe that would be coming your way and that tastes great with the cauliflower rice recipe. Well, this is the one I was talking about. Try serving the shrimp kabobs and vegetable stir-fry on top of the rice with the honey glaze drizzled over all of it. You won’t be disappointed and you’ll have a satisfying meal on your plate.
Here are the ingredients you’ll need to make this. If you plan to serve it with my Toasted Sesame Cauliflower Rice, refer to that recipe here.
Marinate the shrimp in a few flavorful ingredients for just 30 minutes. Marinating the shrimp longer will result in an unpleasant texture.
Four ingredients come together for a quick and flavorful sauce to drizzle over each serving.
Stir-frying vegetables on the grill is easy with the use of a vegetable grilling pan.
The finished dish is delicious on its own, but tastes even better served with Toasted Sesame Caulilfower Rice.
- 1 ½ pounds fresh or frozen peeled and deveined extra-large or jumbo shrimp
- Juice of 1 lime (2 to 3 tablespoons total)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ½ cup unsweetened coconut water
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon finely chopped fresh ginger
- 6 green onions
- 12 ounces fresh asparagus, trimmed
- 2 cups sugar snap peas, trimmed
- 1 tablespoon olive oil
- ¼ teaspoon freshly ground black pepper
- Lime wedges
- Toasted sesame seeds
- Thinly sliced green onion tops
- Thaw shrimp, if frozen. Rinse shrimp with cold water; drain and pat dry with paper towels. Place shrimp in a large bowl. In a small bowl stir together lime juice, olive oil, garlic, and crushed red pepper. Pour over shrimp; toss gently to coat. Cover; marinate in the refrigerator for 30 minutes (do not marinate longer).
- Drain shrimp, discarding marinade. Thread shrimp onto 8, 10- to 12-inch skewers*, leaving ¼-inch space between shrimp. Set aside for grilling.
- While shrimp is marinating, in a small saucepan combine coconut water, soy sauce, honey, and fresh ginger. Bring to boiling over medium heat, stirring constantly; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until reduced to 1/3 cup. Remove from the heat; set aside until ready to serve.
- Get vegetables ready to grill while shrimp is marinating. Trim green onions. Cut the white bottoms from the green tops; reserve green tops for the garnish. Add white bottoms to a large bowl. Add trimmed asparagus and snap peas. Drizzle with olive oil and sprinkle with pepper. Toss to coat.
- For a charcoal or gas grill, place a large vegetable grill pan directly on the grill rack over medium coals or heat. Add vegetable mixture. Grill, uncovered, for 6 to 8 minutes or until vegetables are crisp-tender, stirring frequently. Transfer vegetable mixture to a serving platter.
- Add shrimp kabobs to grill rack over medium coals or heat.** Grill for 4 to 6 minutes or until shrimp are opaque, turning kabobs once halfway through grilling.
- Serve shrimp kabobs with grilled vegetable stir-fry. Drizzle with Honey Glaze; sprinkle with toasted sesame seeds and green onion tops. Add lime wedges for squeezing over all. If desired, serve with Toasted Sesame Cauliflower Rice.
- *If using wooden skewers, soak skewers in water for at least 30 minutes before grilling.
- **If your grill is large enough, add the shrimp kabobs to the grill while the vegetables grill, placing them beside or around the vegetable grill pan. If your grill is too small, grill the shrimp kabobs after the vegetables are removed from the grill – either carefully remove the hot vegetable grill pan from the grill and set it on a wire rack to cool, or place the shrimp kabobs directly on the hot vegetable grill pan to grill.
- 4 servings (2 kabobs, ¾ cup vegetable stir-fry, and about 1 ½ tablespoons glaze per serving)
- 252 cals, 23 g pro, 20 g carb, 9 g fat, 179 mg cholesterol, 1 g sat fat, 4 g fiber, 1117 mg sodium