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Orange Ginger Shrimp Kabobs

Marinade Ingredients:

  • Juice from 2 oranges

  • Zest from 1 orange

  • 3 stalks of green onion, chopped

  • 1 1/2 tsp fresh ginger, minced or grated

  • 1 Tbsp fresh cilantro, chopped

  • 1 tsp rice wine vinegar

  • 2 tsp tamari sauce

  • 1 Tbsp avocado oil

  • 1 serrano pepper, sliced

  • 1 tsp fresh ground pepper

Kabob Ingredients:

  • 14 jumbo or colossal shrimp, deveined and shelled (I left the tail on)

  • 4 crimini mushrooms (baby portobellos), cut in half.

  • 3 baby red bell peppers quartet or cut in half depending on size.

  • 6 cherry tomatoes or grape tomatoes.

  • 1 Tbsp avocado oil plus a little more for the grill pan.

  • pinch of salt and pepper

Method:

  • Start by grating your ginger and orange zest using a microplane or fine grater into a medium size bowl or dish with sides. You can leave the skin on the ginger because it’s too tough to pass through the grater.

  • Add the rest of the marinade ingredients to the dish.

  • Clean and peel your shrimp if needed. I recommend purchasing the easy peel shrimp which already comes deveined and all you need to do is peel the shell off the shrimp while leaving the tail intact.

  • Put your shrimp in the marinade and toss to coat.

  • Cover with plastic wrap and let marinate for at least 15 minutes or up to an hour.

  • If you are using wooded skewers, soak them in water for about 15 minutes so they do not burn on the grill.

  • Prepare your veggies by cleaning them and making sure they are about the same size as the shrimp.

  • Cut the mushroom in half unless they are very small.

  • Cut your baby bell peppers into quarters, or if you are using a full size bell pepper, cut into about 1 inch pieces. You want everything to be about the same size on the skewer so everything has contact with the grill surface and cooks evenly.

  • Drizzle veggies with oil and season with salt and pepper, toss to coat.

  • Skewer vegetables and marinated shrimp alternating between the two. Each skewer should have 3-4 shrimp and 1-2 pieces of each vegetable.

  • Brush grill pan with oil or spray with non stick cooking spray. 

  • Set the grill pan to medium high heat.

  • Grill kabobs for 2 minutes, Flip kabobs using tongs and cook another 2 minutes or until internal temperature reaches 145°F on a food thermometer. 

  • Remove from the grill pan using tongs because the skewers will be hot.

Enjoy!