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Shrimp & Pepper Kebabs with Grilled Red

Shrimp and Pepper Kebabs with Grilled Red Onion Slaw

4 (serving size is 2 kebabs & 1 1/2 cups slaw)

442 calories; protein 28.2g; carbohydrates 21.4g; dietary fiber 4.1g; sugars 5g; fat 27.6g; saturated fat 3.8g; cholesterol 193.6mg; vitamin a iu 3168.5IU; vitamin c 131.7mg; folate 86.5mcg; calcium 190.2mg; iron 2.8mg; magnesium 63.3mg; potassium 566.7mg; sodium 393.5mg.


  • ½ cup chopped fresh parsley

  • ⅓ cup chopped scallions

  • ⅓ cup crumbled feta cheese

  • 3 tablespoons red-wine vinegar

  • ⅓ cup canola oil plus 1 tablespoon, divided

  • 1 pound raw shrimp (21-25 count), peeled and deveined

  • 24 mini bell peppers (15 ounces)

  • 1 small red onion, cut into quarters

  • 1 (10 ounce) package coleslaw mix (with carrots and red cabbage)

  • 1 ½ cups pita chips, crushed


  1. Preheat grill to medium-high.

  2. Place parsley, scallions, feta, vinegar and 1/3 cup oil in a mini food processor; blend until mostly smooth. Set aside.

  3. Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.

  4. Reserve 1/4 cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.

  5. Serve the slaw and kebabs with the reserved dressing.

Original Recipe: EatingWell.

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