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Thai Shrimp Kebabs

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A lighter dinner option, these tasty kebabs will be a hit at barbecues all summer long.

What you need:
 1 cup red peppers, cubed
 2 small onions, quartered
 2 cups cauliflower, cut into florets
 ½ cup fresh lime juice
 ½ cup white wine
 1 tbsp red or green Thai curry paste
 ½ cup vegetable oil
  cup fresh basil
 1 ½ lbs shelled raw shrimp
 8 skewers
To make the kebabs:
1

Cut up red peppers and onions, and cauliflower.

2

Put cauliflower in boiling water for 2 minutes, drain and set aside.

3

In a bowl, whisk lime juice, white wine, curry paste, oil and herbs together.

4

Toss shrimp and all vegetables in marinade.

5

Refrigerate for a minimum of 1 hour, up to 12.

6

Place shrimp and vegetables on skewers, alternating.

7

Grill on BBQ, medium heat for 15 – 18 minutes, turning once.

8

Serve with rice.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

What you need:
 1 cup red peppers, cubed
 2 small onions, quartered
 2 cups cauliflower, cut into florets
 ½ cup fresh lime juice
 ½ cup white wine
 1 tbsp red or green Thai curry paste
 ½ cup vegetable oil
  cup fresh basil
 1 ½ lbs shelled raw shrimp
 8 skewers

Directions

To make the kebabs:
1

Cut up red peppers and onions, and cauliflower.

2

Put cauliflower in boiling water for 2 minutes, drain and set aside.

3

In a bowl, whisk lime juice, white wine, curry paste, oil and herbs together.

4

Toss shrimp and all vegetables in marinade.

5

Refrigerate for a minimum of 1 hour, up to 12.

6

Place shrimp and vegetables on skewers, alternating.

7

Grill on BBQ, medium heat for 15 – 18 minutes, turning once.

8

Serve with rice.

Thai Shrimp Kebabs