Shrimp and Veggie Kabobs with Wild Blueberry Barbecue Sauce

high protein dishes fathers day
Photo courtesy of Kara Lydon

“What dad doesn’t love a shrimp and wild blueberry kebob hot off the grill on Father’s Day?” says Amy Gorin, M.S., R.D.N., a nutrition partner with Wild Blueberries of North America. “Shrimp are bursting with power protein and omega-3s to help your heart, and the wild blueberry BBQ sauce they’re paired with is full of health-helping antioxidants. In fact, wild blueberries boast more than double the antioxidants of regular blueberries.”

*Chef’s note: If using wooden skewers, soak them in water for 30 minutes prior to grilling.

Nutrition Information (per serving): Calories: 205; Protein: 24 grams; Fat: 3 grams; Carbs: 22 grams; Sugars: 14 grams

Recipe and photo by Kara Lydon, R.D., on behalf of Wild Blueberries of North America

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Prep time

25 min.

Cook time

50 min.

  • For the wild blueberry BBQ sauce:
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and stemmed, minced
  • ½ cup apple cider vinegar
  • 2/3 cup ketchup
  • 2 cups frozen Wild Blueberries
  • 3 Tbsp maple syrup
  • 1 Tbsp molasses
  • 1 Tbsp balsamic vinegar
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • For the kabobs:
  • 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on
  • Salt and pepper
  • 1 red bell pepper, cut into ½-inch slices
  • 1 yellow bell pepper, cut into ½-inch slices
  • 1 green bell pepper, cut into ½-inch slices
  • 1 small-medium red onion, cut into ½-inch slices
For the wild blueberry barbecue sauce: In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant. Add apple cider vinegar, ketchup, wild blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the kabobs: Season shrimp with salt and pepper. Alternately thread shrimp and vegetables onto soaked wooden* or metal skewers. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.