Directions:
- In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.64 Kcal (1790 kJ) | ||
| Calories from fat | 210.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.34g | 36% | |
|---|---|---|---|
| Cholesterol | 67.56mg | 23% | |
| Sodium | 1316.11mg | 55% | |
| Potassium | 685.13mg | 15% | |
| Total Carbs | 45.01g | 15% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 12.48g | 25% | |
| Vitamin C | 53.7mg | 90% | |
| Iron | 1.9mg | 11% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.13 Kcal (457 kJ) | ||
| Calories from fat | 53.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 36% | |
|---|---|---|---|
| Cholesterol | 17.24mg | 23% | |
| Sodium | 335.85mg | 55% | |
| Potassium | 174.83mg | 15% | |
| Total Carbs | 11.49g | 15% | |
| Sugars | 2.16g | 34% | |
| Dietary Fiber | 1.12g | 18% | |
| Protein | 3.18g | 25% | |
| Vitamin C | 13.7mg | 90% | |
| Iron | 0.5mg | 11% | |
| Calcium | 15.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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