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Grilled Shrimp Skewers with Charred Asparagus and Snap Peas

Photo: Jennifer Causey Styling: Ginny Branch

Hands-on time 18 mins
Total time 2 hrs, 18 mins

Serves 4 (serving size: about 5 shrimp and 1/2 cup asparagus mixture)

Schulson reserves some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.


  • 1/4 cup olive oil
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped peeled fresh ginger
  • 1 jalapeno pepper, chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 cup sugar snap peas, trimmed and halved diagonally
  • 1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
  • Cooking spray
  • 2 teaspoons canola oil
  • 1/4 teaspoon kosher salt
  • Fresh basil leaves

Nutrition Information

  • calories 233
  • fat 10 g
  • satfat 1.2 g
  • monofat 5.8 g
  • polyfat 1.5 g
  • protein 27 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 214 mg
  • iron 4 mg
  • sodium 482 mg
  • calcium 139 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 6 ingredients in a bowl. Place shrimp in a large bowl. Pour two-thirds of oil mixture over shrimp; toss to coat. Reserve remaining oil mixture. Chill shrimp mixture in refrigerator 2 hours.

    Peeling, Deveining, and Butterflying Shrimp
  2. Cook snap peas and asparagus in boiling water 45 seconds. Remove from pan. Immediately plunge into a bowl of ice water; drain well.

  3. Preheat grill to medium-high heat.

  4. Remove shrimp from marinade; discard marinade. Thread about 5 shrimp onto each of 4 skewers. Place skewers on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done.

  5. Heat a cast-iron skillet over high heat. Add canola oil to pan; swirl to coat. Add asparagus and peas; cook 3 minutes or until browned and lightly charred. Remove pan from heat. Add reserved olive oil mixture to asparagus mixture. Return pan to high heat; cook 30 seconds or until liquid almost evaporates. Sprinkle with salt and basil. Serve asparagus mixture with skewers.

Double Knot, Philadelphia, PA