Shrimp and Sweet Potato Mini Kabobs


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This is a great summertime picnic food. It's a great dish that will have folks begging for the recipe. These kabobs were perfected for picnics at outdoor concerts in Ravinia Park just outside Chicago. They were a hit, especially when paired with a chilled Pinot Grigio.

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  • 16 jumbo shrimp raw, shelled and deveined
  • 2 lbs. frozen roasted sweet potatoes
  • 1 sprig rosemary leaves
  • 1/2 C. olive oil, divided
  • juice of 1 lemon
  • 1/2 tsp. paprika or chili powder
  • salt and pepper
  • 8 kabob skewers, soaked in water and cut in half

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Thaw sweet potatoes to room temperature (enough to easily push skewer through). Marinate shrimp in 1/4 C. olive oil, lemon juice and 1/2 tsp. paprika for 15-20 minutes. Arrange the skewers with a sweet potato-shrimp-sweet potato pattern, brush with remaining olive oil and sprinkle with rosemary, salt and pepper. Grill skewers for 2-3 minutes on each side or until shrimp is pink and cooked through. These can be served hot or cold. 

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