Chili-Lime Shrimp Kabobs Recipe
Chili-Lime Shrimp Kabobs Recipe photo by Taste of Home

Chili-Lime Shrimp Kabobs Recipe

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Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. —Libby Walp, Chicago, Illinois
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 12 servings


  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4-1/2 teaspoons white wine vinegar
  • 2 garlic cloves, crushed
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 uncooked medium shrimp, peeled and deveined
  • 1 large sweet red pepper, cut into 24 pieces

Nutritional Facts

1 kabob equals 32 calories, 1 g fat (trace saturated fat), 31 mg cholesterol, 46 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 lean meat.


  1. In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade.
  2. On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 12 kabobs.
Originally published as Chili-Lime Shrimp Kabobs in Healthy Cooking October/November 2012, p13

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 22, 2013


Reviewed Oct. 22, 2012

"The marinade for this recipe is excellent. Next time I plan on using jumbo shrimp to make them a bit juicier as the medium sized shrimp dried out a little on the barbeque."

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