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Katie's Cucina » Recipes » Grilling

Shrimp Kabobs

Published: Aug 24, 2012 · Modified: Jan 17, 2022 by Katie · This post may contain affiliate links

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Top view of two plates with shrimp skewers sitting on top of israeli couscous.

Red Pepper Mango Israeli Couscous with Shrimp Kabobs are one of my favorite quick summertime recipes. This easy dinner recipe is both easy and very flavorful and made in about 30 minutes time.

I’ve taken full advantage of grilling this summer. More so than I have in past years, and I’m grateful that I live in Florida because we can pretty much grill year round! But for those of you not as fortunate to have that luxury I figured I would squeeze in a few more grilling recipes to satisfy your summer taste buds! I’m also excited because I have a lovely Wholly Guacamole & Salsa giveaway. Back in March when I attended the Southeast Produce Conference I had the opportunity to try the brand new (not-in-stores-yet) fruit salsas! I couldn’t stop talking about them and was chomping on the bit to try them again. My mind was swirling with recipe ideas. These don’t have to be used just as salsa… you can incorporate them into a wide variety of dishes!

red pepper mango wholly guacamole salsa
Red Pepper Mango Israeli Couscous with Shrimp Kebabs

One of my first ideas I had was to mix in the red pepper mango salsa into coucous! Adding tons of flavor with very little effort! Boy, was I right. Add some fresh herbs and a little salt and pepper to taste and you have a flavorful side dish in minutes. I paired it with grilled shrimp using my all-time favorite seasoning… Greek seasoning and some grilled asparagus. Perfect summer time meal made in less than 30 minutes! I had never grilled asparagus–like asparagus cooking directly on the grill–not in a foil pouch like a typically do until this year. Directly grilling the asparagus reminds me of roasting them in the oven.

Red Pepper Mango Israeli Couscous with Shrimp Kebabs
Red Pepper Mango Israeli Couscous with Shrimp Kebabs

I must preface about the salsas. You still may not be able to locate it in your local grocery store. I’ve yet to see it in Florida–I know the Wholly Guac team is working on it, but I just wanted to give you the heads up since by now I’m sure your chomping at the bit to go run to the store to buy some. But don’t worry–you can enter for a chance to win a cooler prize pack that will be shipped directly to your door!

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If you make my Red Pepper Mango Israeli Couscous with Shrimp Kebabs, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Top view of two plates with shrimp skewers sitting on top of israeli couscous.

Red Pepper Mango Israeli Couscous with Shrimp Kebabs

Red Pepper Mango Israeli Couscous with Shrimp Kebabs are one of my favorite quick summertime recipes. This easy dinner recipe is both easy and very flavorful and made in about 30 minutes time.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 308kcal
Author: Katie

Equipment

  • Grill

Ingredients

  • 2-¾ cups chicken broth
  • 2-¼ cups Israeli Couscous
  • ½ cup of Wholly Salsa Red Pepper Mango Dip plus additional for garnish
  • ¼ cup chopped parsley
  • 32 medium shrimp
  • 1 tablespoon Greek seasoning
  • 1 lb asparagus
  • 3 tablespoon olive oil divided
  • salt and pepper to taste

Instructions

  • In a large pot bring chicken broth and 1 tablespoon olive oil to a boil. Stir in couscous and simmer for 5 minutes (uncovered). Place lid on pot and and remove from heat. Let the couscous sit for 10 minutes. Once couscous is cooked and most of the liquid is absorbed stir in red pepper mango salsa and chopped parsley. Mix well, add salt to taste, and set aside until ready to plate.
  • Preheat the grill to high heat. In a large bowl place shrimp,1 tablespoon of olive oil, and 1 tablespoon of Greek seasoning together, mix until seasoning has coated shrimp. Skewer shrimp on to kebab sticks.
  • On a separate plate, place trimmed asparagus on plate and drizzle with olive oil. Sprinkle with salt and pepper to taste. Make sure all of the asparagus is coated in olive oil.
  • Place the asparagus on the grill (high heat) fro 10 minutes flipping multiple times. Place the shrimp on medium heat for 5 minutes flipping twice, cook until opaque in color.
  • To plate: spoon couscous on plate followed by grilled shrimp skewers on top. Garnish with Red Pepper Mango dip and place a generous serving of asparagus on the side. Enjoy!

Notes

You can find Wholly Salsa Red Pepper Mango Dip in the refrigerated section (near the deli) of your local grocery store.

Nutrition

Serving: 1c | Calories: 308kcal | Carbohydrates: 28g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 121mg | Sodium: 605mg | Potassium: 464mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1236IU | Vitamin C: 15mg | Calcium: 178mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclaimer: I received one cooler full of Wholly Guacamole & Salsa products. I was not compensated to write this post–I just love the product. Wholly Guacamole is providing one reader with a cooler per giveaway rules & regulations.

« Lemon Herb Dressing
Grilled Greek Chicken Strips »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Sarah Caron

    September 05, 2012 at 4:24 pm

    I love the 100-cal snack packs. I tried them at BlogHer and think they would be AWESOME for my kids lunches (and mine too).

    Reply
  2. Suzanne

    September 01, 2012 at 7:41 pm

    Those guacamole snack packs would be perfect from my lunches on the road!

    Reply
  3. Julia

    September 01, 2012 at 5:57 pm

    I love Wholly Guacamole’s 100 calorie packs. They’re so convenient for lunches.

    Reply
  4. Meryl

    August 29, 2012 at 9:19 pm

    I’d like to try the Red Pepper Mango Salsa.

    Reply
  5. Louis

    August 29, 2012 at 9:18 pm

    The Roasted Tomato Salsa

    Reply
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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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