Sea-and-Shore Kabobs

Sea-and-Shore Kabobs

0 Reviews
From: Diabetic Living Magazine

Pork and shrimp kabobs, brushed with a refreshing citrus glaze and grilled to golden perfection, make an easy low-calorie recipe to serve as a main dish or appetizer.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces fresh or frozen jumbo shrimp
  • 2 tablespoons cooking oil
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, minced
  • ¼ teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 8 ounces boneless pork, cut into 1-inch cubes
  • ¼ of a fresh pineapple, cut into 1- to 1- ½-inch cubes
  • 3 red plums, pitted and quartered lengthwise
  • Salt and pepper
  • ½ of a small papaya, peeled, seeded, and cut into 1- ½-inch cubes


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
  2. For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.
  3. Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.
  4. Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.

Nutrition information

  • Serving size: 2 skewers
  • Per serving: 201 calories; 11 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 15 g protein; 91 mg cholesterol; 388 IU vitamin A; 22 mg vitamin C; 20 mg calcium; 1 mg iron; 96 mg sodium;
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: ½

Reviews 0