Marinated Shrimp Kabob Salad

  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 2

Ingredients

Ingredients

1 1/2
teaspoons grated orange peel
1/4
cup orange juice
2
tablespoons canola oil
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1
clove garlic, finely chopped
8
uncooked extra-large (16 to 20 count) shrimp (about 1/4 lb), thawed if frozen, peeled and deveined
4
pitted whole ripe olives (colossal size)
1/4
lb jicama, peeled, cut into 1-inch cubes (1 cup)
1/2
medium red bell pepper, cut into 1 1/2-inch pieces (1/2 cup)
1/4
small pineapple, cut into chunks (1 cup)
2
cups bite-size pieces salad greens

Directions

Directions

  • 1 In small glass or plastic bowl, mix orange peel, orange juice, oil, red pepper flakes, salt and garlic; reserve half in second bowl to use as dressing. Stir shrimp into marinade in bowl. Cover; refrigerate at least 2 hours to marinate but no longer than 6 hours.
  • 2 Set oven control to broil. Remove shrimp from marinade; reserve marinade. On each of 4 (11-inch) metal skewers, alternate 2 shrimp, 1 olive and pieces of jicama, bell pepper and pineapple. Place on rack in broiler pan.
  • 3 Broil kabobs with tops about 4 inches from heat about 8 minutes, turning and brushing once with reserved marinade, until shrimp are pink.
  • 4 Divide greens between 2 plates. Top each plate with 2 kabobs; remove skewers. Serve with reserved dressing.

Notes










Tips

Expert Tips

These colorful kabobs are perfect served over a bed of whole wheat couscous or brown rice.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
440mg
18%
Potassium
560mg
16%
Total Carbohydrate
24g
8%
Dietary Fiber
7g
26%
Sugars
13g
Protein
11g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.