Grilled Shrimp & Veggie Kabobs


  • ½ lb. shrimp (approx. 20), peeled and deveined
  • 1 small zucchini, cut into large cubes
  • 1 small yellow squash, cut into large cubes
  • 10 cherry tomatoes
  • 1 Vidalia onion quartered
  • 1 large red bell pepper, cut into large slices
  • 1 large yellow bell pepper, cut into large slices


  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tbsp. olive oil
  • 1 tsp. fresh parsley, minced
  • ½ tsp. freshly ground black pepper


  • 2 cups mixed baby greens, Napa cabbage and cold Asian cabbage (slaw mix)
  • ½ cup shredded carrots


Soak wooden skewers in water for 10 minutes (to prevent burning during cooking). Thread shrimp and veggies onto skewers. In a small bowl, whisk together lemon juice, garlic, olive oil, parsley and black pepper. Drizzle dressing over kabobs. Grill over medium heat for 3 minutes on each side. Arrange greens and carrots on plate. Top with the kabobs.

Nutrition Facts:

Serving size: ½ recipe; Calories: 250; Fiber: 7g; Protein: 18g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make. Sign up for our emails to receive new product announcements, company news, and exclusive offers!