Bring a large saucepan of lightly salted water to boiling over high heat. Add Brussels sprouts and sweet potato. Simmer for 8 minutes or until just barely tender. Drain vegetables; spread on a baking sheet and cool slightly.
Recipe
Description
Precook Brussels sprouts and sweet potato chunks before grilling so they're done at the same time as the shrimp.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
12 oz. Brussels sprouts, trimmed and cut in half | ||
1 medium sweet potato, peeled and cut into 1-inch chunks | ||
1 tbsp. Hy-Vee Sriracha sauce | ||
1 tbsp. fresh cilantro, chopped | ||
1 tbsp. Hy-Vee honey | ||
1 tbsp. fresh lime juice | ||
1 clove(s) garlic, minced | ||
1 lbs. extra-large raw shrimp, peeled and deveined, with tails |
Things To Grab
- Large saucepan
- Colander
- Large baking sheet
- Charcoal or gas grill
- 2 small bowls
- 4 10-inch metal or wooden skewers
- Silicone pastry brush
Directions
Prepare a charcoal or gas grill with oiled grill rack for direct cooking over medium-high heat.
Combine Sriracha sauce, cilantro, honey, lime juice, and garlic in a small bowl. Divide mixture into two portions. thread shrimp, Brussels sprout halves, and sweet potatoes onto 4 10-inch skewers.
Hyvee Culinary Expert Tip
If using bamboo skewers, soak skewers in water for 30 minutes before using.Lightly brush one portion of glaze over kabobs. Grill kabobs for 2 to 4 minutes or until shrimp turn opaque and vegetables begin to char. Turning once and brushing with second portion of glaze.
Nutrition facts
Servings
160 Calories per serving
1 kabob
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 145mg
- Sodium: 730mg
- Total Carbohydrates: 20g
- Protein: 19g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 130%
0%
Iron 10%
0%
Calcium 10%