Shrimp Kabob Salad
Fire up your grill and savor the vibrant flavors of this Shrimp Kabob Salad, a show-stopping dish that’s as healthy as it is delicious. Perfect for summer cookouts or light dinners, this recipe combines juicy, spice-rubbed shrimp, char-grilled zucchini, sweet cherry tomatoes, and caramelized red onion, all threaded onto skewers for an irresistible presentation. Paired with crisp mixed greens and a tangy homemade lemon-honey Dijon dressing, this salad is a refreshing balance of smoky, savory, and zesty notes. Ready in just 30 minutes, this quick and easy recipe is an ideal weeknight meal or an impressive dish to serve at gatherings, bringing both nutrition and bold flavors to your table.
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Recipe Information
Ingredients
- 16 pieces large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 medium zucchini (cut into 1/2-inch rounds)
- 12 pieces cherry tomatoes
- 1 small red onion (cut into 1-inch squares)
- 6 cups mixed salad greens
- 1 piece lemon (juiced)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 4 pieces wooden or metal skewers (if using wooden, soak them in water for 20 minutes)
Instructions
Preheat a grill or grill pan to medium-high heat.
In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Mix well to create a marinade.
Thread shrimp, zucchini rounds, cherry tomatoes, and red onion pieces alternately onto the skewers.
Brush the marinade over the shrimp and vegetables, coating them evenly.
Grill the kabobs for 2-3 minutes per side or until the shrimp is pink and cooked through, and the vegetables are slightly charred and tender.
While the kabobs are grilling, prepare the salad dressing by whisking together lemon juice, honey, Dijon mustard, balsamic vinegar, and 1 tablespoon of olive oil in a small bowl.
In a large salad bowl, add the mixed salad greens and drizzle with the prepared dressing. Toss gently to combine.
Once the kabobs are cooked, remove them from the grill and allow them to cool slightly.
Arrange the dressed salad greens on individual plates and top each plate with one kabob. Serve immediately and enjoy!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 30.4 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
