Buffalo Shrimp, Tomato and Bell Pepper skewers

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 162.6
  • Total Fat: 11.5 g
  • Cholesterol: 36.5 mg
  • Sodium: 588.3 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Buffalo Shrimp, Tomato and Bell Pepper skewers calories by ingredient
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Delicious buffalo shrimp skewers with veggies - this is one of our all time favorite recipes. Delicious buffalo shrimp skewers with veggies - this is one of our all time favorite recipes.
Number of Servings: 5


    20 Medium shrimp, raw, peeled and de-veined
    20 Cherry Tomatoes
    1 Large orange bell pepper chopped into 1" x 2" strips
    3 Tbsp extra virgin olive oil
    1/2 package of McCormick buffalo seasoning
    10 wooden water soaked skewers


In a small bowl, combine the Olive Oil and the buffalo seasoning. If too thick, add a tiny touch more oil. Place all the shrimp in a quart size plastic bag, drizzle the buffalo seasoning over the shrimp, press air out of bag, and seal. Squish, gently, the shrimp with the seasoning.

Chop the bell pepper into 1" x 2" strips (doesn't have to be exact).

Take a wooden skewer, and from bud of the cherry tomato, press the skewer thru, next add a bell pepper, then the shrimp. Add another tomato, bell pepper, and shrimp. Set aside, and continue this process til all skewers are filled.

Spray a griddle or your grill with non-stick 0 calorie cooking spray. Allow the griddle or grill to get very hot. Place your skewers on griddle (or grill but not over direct flame) and cook approximately 2 minutes on each side.

Serve immediately while hot. Makes 10 skewers, 2 skewers a serving. These are great with a wild grain rice or salad, but are not calculated in the calories.

Number of Servings: 5

Recipe submitted by SparkPeople user MYSTTEARS.

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Member Ratings For This Recipe

  • This is just the recipe I needed! Thanks for sharing. Making it tonight and can't wait! Though I think I'll be using a different seasoning... - 3/28/11

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