Shrimp Kabob Salad

READY IN: 2hrs 15mins
Recipe by PaulaG

This is a wonderful dish for summer cookouts. It is colorful and low in fat. Serve with fresh baked bread for a wonderful meal.

Top Review by Susie D

This made a lovely main dish salad for a summer meal. I cooked the shrimp on a foreman grill to make things even easier. The only changes I made were to sub purple onion on the skewers and thinly slice the jicamia and mix into the greens. (I prefer it raw.) I think next time I might garnish with mandrian oranges to better reflect the orange in the marinade. It is spicy, but the heat level was okay for us. Thanks Paula!

Ingredients Nutrition


  1. In a large bowl, mix orange peel, orange juice, oil, salt, red pepper and garlic.
  2. Measure out 1/3 cup of orange juice mixture and reserve; cover and refrigerate until needed.
  3. Pour remaining marinade over vegetables and shrimp tossing to mix well.
  4. Cover and refrigerate at least 2 hours.
  5. Alternate the shrimp, vegetables and pineapple on eight 10-inch skewers.
  6. Cook over medium hot coals or gas grill until shrimp is pink, approximately 10 to 15 minutes.
  7. Serve on bed of salad greens.

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