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Peanut Shrimp Kabobs

In Middletown, Delaware, Helen Gilden gives shrimp a taste of the Orient. Soy sauce and peanut butter are combine in a sauce that glazes the shrimp nicely as she grills them. "I like to serve these kabobs as an appetizer when I'm entertaining," Helen notes.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 kabobs


  • 1/4 cup sugar
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined


  • In a small saucepan, combine the first six ingredients until smooth. Cook and stir over medium-low heat until blended and sugar is dissolved. Set aside 6 tablespoons sauce.
  • On eight metal or soaked wooden skewers, thread the shrimp. Brush with remaining peanut sauce. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until shrimp turn pink, turning once. Brush with reserved sauce before serving.
Nutrition Facts
1 each: 151 calories, 5g fat (1g saturated fat), 126mg cholesterol, 492mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 16g protein.

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