Broiled Shrimp Kebabs with Horseradish-Herb Sour Cream Sauce

Photo: Oxmoor House

The warm, juicy cherry tomatoes offer a hint of acidity and a pleasing contrast to the shrimp. Soak the wooden skewers in water at least 30 minutes prior to broiling so they don't burn.

Prep: 9 minutes; Cook: 4 minutes

Yield: 4 servings (serving size: 2 skewers and 2 tablespoons sauce)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 35%
  • Fat: 8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.2g
  • Carbohydrate: 6.8g
  • Fiber: 0.9g
  • Cholesterol: 241mg
  • Iron: 3.9mg
  • Sodium: 675mg
  • Calcium: 55mg


  • 40 large shrimp, peeled and deveined with tails intact (about 1 1/2 pounds)
  • 16 cherry tomatoes
  • Olive oil–flavored cooking spray
  • 2 teaspoons salt-free steak seasoning (such as Mrs. Dash)
  • 1/4 teaspoon salt
  • Lemon wedges
  • Horseradish-Herb Sour Cream Sauce


  1. 1. Preheat broiler.
  2. 2. Place shrimp and tomatoes in a large bowl; coat with cooking spray. Sprinkle evenly with steak seasoning and salt, tossing to coat. Thread 5 shrimp and 2 tomatoes onto each of 8 (10-inch) wooden skewers.
  3. 3. Place kebabs on a foil-lined baking sheet coated with cooking spray. Broil 4 to 5 minutes or until shrimp are done, turning once. Serve with lemon wedges and Horseradish-Herb Sour Cream Sauce.
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