Recipe Library
Shrimp & Pepper Kebabs with Grilled Red Onion Slaw
Juicy shrimp and sweet mini peppers grill to smoky perfection, then pair with a bright slaw of crisp cabbage, carrots, and grilled red onion. A tangy parsley-feta dressing clings to every bite, while crushed pita chips add satisfying crunch.
- Total
- 39 min
- Prep
- 30 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 442
- Protein
- 28g
- Carbs
- 21g
- Fat
- 28g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 394mg
Ingredients
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped scallions
- 1/3 cup crumbled feta cheese
- 3 tablespoons red-wine vinegar
- 1/3 cup canola oil plus 1 tablespoon, divided
- 1 pound raw shrimp (21-25 count), peeled and deveined
- 24 mini bell peppers (15 ounces)
- 1 small red onion, cut into quarters
- 1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
- 1 1/2 cups pita chips, crushed
Instructions
- Preheat grill to medium-high.
- Place parsley, scallions, feta, vinegar and 1/3 cup oil in a mini food processor; blend until mostly smooth. Set aside.
- Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
- Reserve 1/4 cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.
- Serve the slaw and kebabs with the reserved dressing.