Shrimp and Fennel Kebabs with Italian Salsa Verde

Shrimp and Fennel Kebabs with Italian Salsa Verde Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Italian salsa verde tastes tangy-briny--totally different from the spicy Mexican salsa of the same name.


Serves 4 (serving size: 1 shrimp kebab, 1 vegetable kebab, and about 1 1/2 tablespoons salsa verde)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional Information

Calories 320
Fat 14.4 g
Satfat 2.1 g
Monofat 8.7 g
Polyfat 2.4 g
Protein 36.1 g
Carbohydrate 11 g
Fiber 2.8 g
Cholesterol 259 mg
Iron 5.2 mg
Sodium 559 mg
Calcium 142 mg


Salsa verde:
1/3 cup chopped parsley
1/3 cup chopped fresh basil
1 1/2 tablespoons finely chopped shallots
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1 1/2 teaspoons capers, chopped
1/8 teaspoon kosher salt
1/8 teaspoon pepper
4 teaspoons olive oil, divided
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 large fennel bulb, cut into 12 wedges
1 large red onion, cut into 12 wedges
3/8 teaspoon kosher salt
1/8 teaspoon pepper
Cooking spray


1. To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.

2. Preheat the grill to medium-high heat.

3. To prepare kebabs, combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of 4 (12-inch) skewers. Brush vegetables with remaining 2 teaspoons oil. Sprinkle shrimp and vegetables with 3/8 teaspoon salt and 1/8 teaspoon pepper.

4. Place skewers on a grill rack coated with cooking spray; grill shrimp 1 1/2 minutes on each side or until done. Grill vegetables 12 minutes or until tender, turning occasionally. Serve with salsa verde.

David Bonom,

Cooking Light

July 2012
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