Peppered Shrimp Skewers

Great as an appetizers, these simple seafood skewers combine shrimp, bell peppers, and snap peas with a spicy peanut butter-based dressing for a satisfying low-carb start to your meal.

Learn about more ways to prepare vegetables in “Five Ways to Cook Healthy, Tasty Veggies.”[1]

Endnotes:

“Five Ways to Cook Healthy, Tasty Veggies.”: https://www.diabetesselfmanagement.com/blog/five-ways-cook-healthy-tasty-vegetables/

Source URL: https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/peppered-shrimp-skewers/

Ingredients

1/3 cup teriyaki sauce
1/3 cup ketchup
2 tablespoons dry sherry or water
2 tablespoons reduced-fat peanut butter
1 teaspoon hot pepper sauce
1/4 teaspoon ground ginger
32 large raw shrimp (about 1 1/2 pounds), peeled and deveined, with tails on
2 large yellow bell peppers
32 fresh sugar snap peas, trimmed

Directions

Soak 16 (12-inch) wooden skewers in water at least 20 minutes before assembling kabobs.

Preheat broiler. Coat rack of broiler pan with nonstick cooking spray; set aside.

Combine teriyaki sauce, ketchup, sherry, peanut butter, pepper sauce, and ginger in small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, 1 minute. Remove from heat; set aside.

Cut each bell pepper lengthwise into 4 quarters; remove stems and seeds. Cut each quarter crosswise into 4 equal pieces. Thread 2 shrimp, 2 bell pepper pieces, and 2 sugar snap peas onto each skewer; place on prepared pan. Brush with teriyaki sauce mixture.

Broil skewers 4 inches from heat 3 minutes; turn. Brush with teriyaki sauce mixture; broil 2 minutes or until shrimp turn pink and opaque. Discard any remaining teriyaki sauce mixture.

Yield: 16 servings. Serving size: 1 skewer.

Nutrition Facts Per Serving:
Calories: 79, Carbohydrates: 7 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 245 mg, Fiber: 1 g

Carbohydrate choices: 1 Vegetable, 1 Meat.