Shrimp & Plum Kebabs

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Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.

Shrimp & Plum Kebabs
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 3 tablespoons canola oil, or toasted sesame oil

  • 2 tablespoons chopped fresh cilantro

  • 1 teaspoon freshly grated lime zest

  • 3 tablespoons lime juice

  • 1/2 teaspoon salt

  • 12 raw shrimp, (8-12 per pound), peeled and deveined

  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise

  • 2 plums, pitted and cut into sixths

Directions
  1. Equipment: Four 10-inch skewers

  2. 4 servings

  3. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.

  4. Preheat grill to medium-high.

  5. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.


Nutritional Facts

Servings
4
Per serving
Calories
194
Carbohydrates
5g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
24g
Cholesterol
221mg
Dietary Fiber
1g
Potassium
292mg
Sodium
446mg
Added Sugars
0g
Exchanges
1 vegetable
3 very lean meat
1 fat
Carbohydrate Servings
0
Selenium (64% daily value)
Iron &amp
Vitamin C (20% dv).

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