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  • All-in-One Shrimp Skewers with Grilled Rice

All-in-One Shrimp Skewers with Grilled Rice

All-in-One Shrimp Skewers with Grilled Rice is rated 4.285714285714286 out of 5 by 35.
Prep Time
20
min.
Total Time
45
min.
Servings

4 servings

Don't grill just the shrimp kabobs—toss the rice on there, too! With our easy foil-pack instructions, you'll be chowing down before you know it.

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What You Need

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Make It

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  • Heat grill to medium-high heat.
  • Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
  • Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
  • Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
  • Spoon rice mixture onto platter; top with shrimp and 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

Heat oven to 350°F. Assemble and fill foil packet as directed. Bake 15 min. Remove from oven; let stand 5 min. Meanwhile, cook shrimp on hot grill pan on medium-high heat 3 min. on each side or until shrimp turn pink. Serve as directed.

Variation

Prepare as directed, except make 4 individual foil packets, filling each packet with 1/4 of the each ingredient. This way each family member can customize his/her own packet by adding or omitting ingredients as desired.

Servings

  • 4 servings

Healthy Living

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

Diet Exchange

  • 2 Starch
  • 2 Meat (L)

Nutrition Bonus

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

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 230
Total fat 2g
Saturated fat 0.5g
Cholesterol 140mg
Sodium 1030mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 3g
Protein 19g
% Daily Value
Vitamin A 25 %DV
Vitamin C 40 %DV
Calcium 8 %DV
Iron 15 %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

Rated 4 out of 5 by from Quite good. Quite good. However, that foil pouch didn't work at all, or at least not for us. It leaked and nothing we did to tighted the corners or other folds made any different. So we placed that whole pouch in a separate, larger piece of aluminum foil and wrapped that securely and that worked. Cooking the rice and chopped veggies on the grill worked fine then and the shrimp (frozen, thawed, raw ones) came out extremely well. Instead of wood skewers, we used double metal ones. They don't burn. My wife. who worked with me, and I both thought that next time we might include three or four minced garlic cloves in the veggie packet for a little added pizzazz.
Date published: 2009-08-26
Rated 5 out of 5 by from I have a weber grill and I wasn't sure if I should grill the rice and shrimp over a direct or... I have a weber grill and I wasn't sure if I should grill the rice and shrimp over a direct or indirect fire. I used a direct fire for both. I put the rice in a round cake pan with foil and it only took 10 minutes to cook. I also put the onion in with the rice. It was very tasty. I grilled the shrimp with the peel on for 3 minutes on one side and 2 minutes on the other side. I think it was over cooked. It was chewy to eat. When you say clean the shrimp are you also taking off the peel before cooking? I will use this recipe again but I'll use indirect heat instead.
Date published: 2007-07-05
Rated 5 out of 5 by from First off you said: "I know what you're thinking, Chuck. First off you said: "I know what you're thinking, Chuck. Who has time to get fresh shrimp during the week, right? Well, don't let that stop you from enjoying grilled shrimp. Frozen shrimp work just as well in this recipe. But how you thaw them is really important. So here are two ways I do it. Put your shrimp in the refrigerator to thaw. Or put the sealed package into a bowl of cold water. But remember, change the water every 10 minutes until the shrimp are completely thawed." With a bait net wadeing the flats in FL we can get alive shrimp, also, on rainy days at a bait shake we can buy live Gulf jumbo shrimp for about $.2.50 a doz., plus get them in the store as well. In short, we always have fresh shrimp here. Plus one could use olive oil or veggie oil or vehhie spray to coat them to. Enjoy!.
Date published: 2005-06-21
Rated 4 out of 5 by from The night I had planned this meal, the weather didn't cooperate, so I had to make it indoors. 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.
Date published: 2013-11-11
Rated 5 out of 5 by from Absolutely delicious and colorful! Absolutely delicious and colorful! We used an orange pepper instead of a red pepper. I was glad I read someone's comment about not putting the Italian dressing in the rice. We did not and were glad we didn't. I think it would have been too much. Since we are in Florida, we have decided that this will be a great recipe to use if we lose power from a hurricane. My husband said it was a great way to enhance a simple rice dish. Thank you.
Date published: 2006-07-31
Rated 3 out of 5 by from I loved the idea of doing the rice on the grill and it turned out pretty tasty. I loved the idea of doing the rice on the grill and it turned out pretty tasty. For the skewers I actually used a similar recipe from a party I went to. I skewered shrimp with slices of green bell pepper and colbyjack cheese chunks. I wrapped the skewers in strips of bacon and placed on the grill until done. They turned out awesome and went great with the rice!
Date published: 2007-03-26
Rated 2 out of 5 by from After reading all the wonderful comments on this dish, I was so excited to make it, but it didn't... After reading all the wonderful comments on this dish, I was so excited to make it, but it didn't turn out well at all. The shrimp was really good, but the rice was bland and just not good at all. I used yellow squash instead of zucchini, but the only thing we liked about this recipe was the shrimp.
Date published: 2006-09-10
Rated 3 out of 5 by from Due to weather issues (not suitable for grilling! Due to weather issues (not suitable for grilling!), used the oven to cook this meal --- was easy to prep, added other veggies (ie yellow peppers and carrots - very colorful eye appealing meal), but was a bit bland (perhaps with grilling may have been more flavorful). Easy to reheat leftovers.
Date published: 2005-06-21
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