BBQ Shrimp Kabobs w/ Street Corn
Ready in 25 Minutes | Gluten-Free | For the best experience, please skim through the steps before you start cooking.
Unpack Your Kit Ingredients
jumbo shrimp (Seattle Fish Co.)
jumbo shrimp seasoning (Happy Food Co.)
mixed veggies (button mushrooms, bell pepper squares,
red onion squares, zucchini rounds, cherry tomatoes)
balsamic vinegar and organic extra virgin olive oil mixture
corn on the cob
tajín seasoning (Tajín)
bbq sauce (Happy Food Co.)
Grab Your Cookware and Staples
2 medium bowls
foil-lined baking pan (if cooking in the oven)
Step 1: Prep the Grill and Kabob Ingredients
LIGHT the grill to medium-high or pre-heat the oven to 450 degrees.
SOAK the kabob skewers in a shallow pan of water.
RINSE shrimp under cold water and drain in colander.
MIX the shrimp with shrimp seasoning in a medium bowl.
POUR the mixed veggies in another medium bowl and coat with balsamic vinegar and extra virgin olive oil mixture (shake mixture well to combine and if it has solidified, place container under hot water).
Step 2: Skewer the Kabobs
SKEWER the shrimp and veggies.
★TIP: Extra skewers are included so you can use any combination of ingredients!
Step 3: Grill (or Bake) the Kabobs and Corn
Choose your cooking method:
GRILL (Chef K Recommended): Arrange the kabobs in rows on the grill. Place the corn on the grill. Grill for 5 minutes, turning once. Remove kabobs and turn corn. Cook corn for 5 more minutes.
OVEN: Place kabobs and corn on foil-lined baking pan, and bake at 450 degrees for 5 minutes.
Step 4: Serve and Enjoy!
MELT butter over corn and sprinkle with tajín seasoning and salt to taste.
SERVE the kabobs with bbq sauce and an ice-cold brew. Enjoy!
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
Show and Tell
Or share your feedback directly with us.