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Chili-Lime Shrimp Kabobs

 Chili-Lime Shrimp Kabobs
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
12 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • 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.
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.

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Chili-Lime Shrimp Kabobs (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.