Photo: Korea Ministry of Food and Drug Safety

Grilled Shrimp and Vegetable Skewers

Name: Grilled Shrimp and Vegetable Skewers
Cuisine: South Korea
Ingredients: 60 g Shrimp (60 g); 60 g Sweet pumpkin (kabocha) (60 g); 40 g Cabbage (40 g); 35 g Cherry tomatoes (35 g); 20 g Scallion (20 g); 0.5 g Black pepper (0.5 g)

새우채소꼬치구이

Side dish · Grilled

Side dishesCourse

81kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Grilled Shrimp and Vegetable Skewers

Not spicyNo porkNo meat or alcoholGluten-freeContains: shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shrimp새우(60 g)
60 g
Sweet pumpkin (kabocha)단호박(60 g)
60 g
Cabbage양배추(40 g)
40 g
Cherry tomatoes방울토마토(35 g)
35 g
Scallion대파(20 g)
20 g
Black pepper후추(0.5 g)
0.5 g

Nutrition per serving

81kcal

11.2gCarbs

6.6gProtein

1gFat

7.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the tails and shells from the shrimp and season lightly with pepper.
Steam the sweet pumpkin in a steamer.
Cut the scallion and cabbage into 4 cm lengths.
Cut the steamed sweet pumpkin into 4 cm lengths.
Grill the shrimp, sweet pumpkin, scallion, cabbage, and cherry tomatoes in a frying pan.
Thread them neatly onto skewers.

💡 TipCooking the sweet pumpkin first gives plenty of sweetness without needing a separate sauce.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.