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Fire up the grill and make these delicious citrusy seafood skewers. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels.

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  • In a large bowl, whisk together 2 tablespoons lime juice, vegetable (or canola) oil, garlic powder, coriander, paprika, chili sauce and black pepper. Add shrimp and scallops, tossing gently to coat. Cover and marinate in the refrigerator 30 minutes.

  • Meanwhile, for aioli, in a medium microwave-safe bowl, stir together garlic and olive oil. Microwave on High (100% power) for 20 seconds; stir. Microwave 20 seconds more, being careful not to burn garlic. Stir in cilantro, mayonnaise, sour cream, chile pepper and the remaining 1 tablespoon lime juice. Cover and chill until serving time.

  • Using sixteen 12-inch skewers (two skewers for each kebab), place skewers in each pair parallel to one another. Alternately thread shrimp, scallops and pineapple on the parallel skewers, dividing ingredients evenly among skewers and leaving 1/4 inch between pieces. For a charcoal or gas grill, grill on a greased rack of a covered grill directly over medium heat 5 to 8 minutes or until shrimp and scallops are opaque, turning once halfway through grilling time. Serve with the aioli.

Tips

Tip: If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Nutrition Facts

183 calories; 7.4 g total fat; 1 g saturated fat; 88 mg cholesterol; 611 mg sodium. 293 mg potassium; 13.8 g carbohydrates; 1.1 g fiber; 6 g sugar; 15.5 g protein; 391 IU vitamin a iu; 31 mg vitamin c; 33 mcg folate; 59 mg calcium; 1 mg iron; 35 mg magnesium;

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