Grilled Shrimp Kabobs with Orange Spinach Salad

Grilled Shrimp Kabobs with Orange Spinach Salad

Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.

Prep Time



Total Time






Shrimp Kabobs
navel oranges
pound uncooked peeled deveined large shrimp, thawed if frozen
small red onion, cut in half
package (10 ounces) fresh spinach
Orange Marinade and Dressing
cup orange juice
cup light sesame or olive oil
teaspoon ground ginger
teaspoon garlic salt
teaspoon pepper
medium green onions, chopped (1/4 cup)
  1. Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
  2. Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
  3. Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
  4. In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
Makes 4 servings (2 kabobs each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a small sharp knife to peel the orange, starting at the top; be sure to remove all the white pith from the fruit. To section an orange, gently slice on both sides of the orange section membrane.
The shrimp, orange wedges and onion wedges can be grilled in a grill basket instead of on skewers.
The Orange Marinade and Dressing can be prepared one day ahead; cover and refrigerate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 180),
  • Total Fat 30g
    • (Saturated Fat 3g,),
  • Cholesterol 160mg;
  • Sodium 490mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 5g,
  • Protein 21g;
Percent Daily Value*:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.