• All-in-One Shrimp Skewers with Grilled Rice

All-in-One Shrimp Skewers with Grilled Rice

4.1
(42) 33 Reviews
Prep Time
15
min.
Total Time
45
min.
Servings

4 servings, 6 shrimp and 1 cup rice mixture each

What You Need

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Make It

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  • Preheat grill to medium-high heat. Meanwhile, soak 4 wooden skewers in water. Toss shrimp with 1/4 cup of the dressing. Let stand 10 min. to marinate. Drain; discard marinade. Place shrimp evenly on skewers.
  • Layer 3 (14-inch) squares of foil. Fold foil in half. Double fold the 2 opposite sides to make a pouch. Place rice, zucchini and peppers in pouch. Gradually add chicken broth and remaining 1/4 cup dressing. Double fold foil at top of pouch to seal, leaving room for air to circulate inside pouch.
  • Place foil packet on grate of grill; cover grill with lid. Grill 10 to 15 min. or until most of the liquid has been absorbed. Let stand 5 min. Meanwhile, place skewers on grill. Grill 5 min. or until shrimp turn pink. Place rice mixture on serving platter; top with shrimp. Sprinkle with onions.

Cooking Know-How

As with most shellfish, fresh shrimp should be cooked briefly to avoid a tough, rubbery texture. When grilling peeled and deveined shrimp, cook just until they turn pink and begin to curl - only a few minutes.

Use Your Oven

Preheat the oven to 350°F. Assemble the foil packets as directed. Bake 15 min. Remove from the oven; let stand 5 min. Meanwhile, cook the shrimp on a grill pan which has been preheated on medium-high heat. Cook 3 min. on each side or until the shrimp turn pink. Serve as directed.

Servings

  • 4 servings, 6 shrimp and 1 cup rice mixture each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (VL)

Nutrition Bonus

The red pepper in this low-calorie low-fat meal provides a good source of vitamin C.

Nutritional Information

Serving Size 4 servings, 6 shrimp and 1 cup rice mixture each
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 2.5g
Saturated fat 0.5g
Cholesterol 220mg
Sodium 600mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 3g
Protein 29g
   
Vitamin A 25 %DV
Vitamin C 60 %DV
Calcium 8 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ladylaw0828 | Thu, Jun 26 2014 2:17 PM

    This was a good recipe. The shrimp was delicious (although I did add a little parsley). The rice was good but a little bland. Hubby did not like it.

  • novelwriter02 | Mon, Nov 11 2013 3:56 PM

    The night I had planned this meal, the weather didn't cooperate, so I had to make it indoors. I cooked the rice in a pot, boiling the broth and veggies before adding the rice, then I cooked the shrimp under the broiler. The rice was quite good but could use a little umph of seasoning, I think. Hubby added soy sauce to the leftovers when he heated them up. Also, I found the shrimp to be a bit bland and wished I would have added Old Bay to them, but overall this was a good recipe.

  • barbmosh | Tue, Jul 2 2013 5:59 PM

    I didn't grill the rice packets. I chopped the zucchini and peppers very small, boiled the chicken broth, etc. in a pot for about 5 minutes before adding the rice. I grilled the shrimp on a grill pan. We enjoyed the results very much. I served it with a cob of corn. Good summer meal.

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