Balsamic Shrimp Skewers

with grilled vegetables, parsleyed rice, and tomato relish

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish

A note about serious food allergies

What is it about food on a stick that makes it so tantalizing? Is it the flavor of char, that perfect stage between just done and burnt? A return to our early origins, gathered around fire we just learned to control and roasting today's kill? Those are deep thoughts for an evening meal. Your “day's kill” is brushed with balsamic (the cave men knew nothing of that) and grilled to your perfect specifications. Squash, red pepper, a garlicky tomato relish, and parsleyed rice bring the meal together. This meal is so easy, even a cavem-- we'll stop right there.

In Your Box (serves 2)

  • ½ oz. Parsley
  • ½ cup Basmati Rice
  • 1 Yellow Squash
  • 1 Red Bell Pepper
  • 1 Roma Tomato
  • 2 Garlic Cloves
  • ¾ fl. oz. Balsamic Glaze
  • ¼ tsp. Red Pepper Flakes
  • Info
    8 oz. Shrimp
  • 4 6" Wooden Skewers
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Medium Pot
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Stem and mince parsley. Heat a medium pot over medium-high heat. Add 1 tsp. olive oil, rice, and a pinch of salt to hot pot. Cook until aromatic, 30-90 seconds. Add 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. When rice is tender, stir in half the parsley (reserve remaining for relish). Remove from burner and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Trim squash ends and cut into ⅓" planks. Stem, seed, and cut red bell pepper into four pieces. Core tomato and finely chop. Mince garlic. In a mixing bowl, whisk together balsamic glaze, 1 tsp. olive oil, 1 tsp. water, red pepper flakes (to taste), and a pinch of salt. Set aside. Pat shrimp dry, and season both sides with a pinch of salt and pepper. Thread shrimp onto skewers.

  • Step 3 - Grill the Vegetables

    Grill the Vegetables

    Spray grill with cooking spray. Add squash and red bell pepper to hot grill. Cook until crisp tender, 4-6 minutes per side. Transfer vegetables to cutting board and let cool until able to handle. Cut into bite-sized pieces and season with ¼ tsp. salt.

  • Step 4 - Grill and Glaze the Shrimp

    Grill and Glaze the Shrimp

    Coat shrimp skewers with cooking spray and add to hot grill. Grill until lightly charred and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Brush half the glaze (reserve remaining for garnish) over both sides of shrimp. Remove shrimp to a plate.

  • Step 5 - Make the Relish

    Make the Relish

    In another mixing bowl, combine tomato, garlic (to taste), remaining parsley, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

  • Step 6 - Finish the Dish

    Finish the Dish

    Place rice on a plate. Arrange vegetables and shrimp skewers next to rice. Drizzle with remaining glaze. Serve relish on the side.