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Ginger Garlic Shrimp & Veggie Kabobs with Wild Rice

1 Hour
2 People
Ginger Garlic Shrimp & Veggie Kabobs



  • 1⁄2 cup wild rice, raw
  • 1⁄4 cup cilantro, minced (optional)


  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • 1⁄4 tsp fresh ground black pepper
  • 1⁄8 tsp kosher/flaky salt
  • 8 oz raw shrimp, peeled
  • 1 large zucchini or summer squash, cut into 1⁄2 ̋ rounds or half moons 1 large bell pepper, cut into 1-inch pieces
  • several wooden skewers
  • lime wedges


  1. Fill a shallow bowl or container with water and place the wooden skewers in to soak for at least 10 minutes.
  2. Rinse the rice very well with water. Place the rice and 2 cups water in a saucepan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low to maintain a gentle simmer and cover the pan. Cook for 45–55 minutes. Test a few grains of rice at around the 45-minute mark. It is done when just tender throughout. Remove from the heat and drain in a fine mesh strainer. Return rice to the pot and cover, keeping warm until ready to serve.
  3. Preheat a grill or grill pan over medium-high heat.
  4. Mix the garlic, ginger, oils, black pepper, and salt in a large container until evenly combined. Add the shrimp, squash, and bell pepper. Toss to season the shrimp and veggies evenly.
  5. Preheat a grill or grill pan on medium heat.
  6. Layer the veggies and shrimp onto the skewers. Place on the grill or grill pan. Cook undisturbed for 2–3 minutes until the skewer easily releases from the grill when moved. Flip over and cook another 1–2 minutes until shrimp are white throughout or to an internal temperature of 145°F.
  7. When ready to serve, mix the minced cilantro into the rice if using. Plate rice along with the skewers and lime wedges.


Calories 422
Protein 33 g
Sodium 470 mg
Carbohydrates 44 g
Fat 13 g
Fiber 5 g
Servings 2