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Chili-Lime Shrimp Kabobs Recipe

Chili-Lime Shrimp Kabobs Recipe

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. YIELD: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


  • 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.

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.

Reviews for Chili-Lime Shrimp Kabobs

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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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