Chili-Lime Shrimp Kabobs Recipe

4.5 2 2
Chili-Lime Shrimp Kabobs Recipe
Chili-Lime Shrimp Kabobs Recipe photo by Taste of Home
Publisher Photo

Chili-Lime Shrimp Kabobs Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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.
Originally published as Chili-Lime Shrimp Kabobs in Healthy Cooking October/November 2012, p13

Nutritional Facts

1 kabob: 32 calories, 1g fat (0 saturated fat), 31mg cholesterol, 46mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat.

  • 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
  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

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Reviews forChili-Lime Shrimp Kabobs

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mrsnelson1530 User ID: 7105707 178881
Reviewed Feb. 22, 2013

"Delicious"

MY REVIEW
spronovo User ID: 3118526 195550
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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