This grilled shrimp and vegetable kebab recipe is a great option to set out on an appetizer table. Set out small plates so guests can walk around your party with a shrimp skewer and some dip! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For sauce, combine sour cream, basil, chives, 1/2 teaspoon salt, and the ground pepper in a food processor or blender. Cover and process or blend until nearly smooth. Cover and store in the refrigerator until ready to serve.

  • For kebabs, thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact. Rinse the shrimp; pat dry. Thread the shrimp and zucchini alternately on six long metal skewers, leaving about 1/4 inch between pieces. Combine olive oil, orange (or lime) peel, orange (or lime) juice, the remaining 1/4 teaspoon salt, and the cayenne pepper in a small bowl; brush evenly on the shrimp and zucchini.

  • For a charcoal grill, grill the kebabs on the greased rack of an uncovered grill directly over medium coals about 10 minutes or until the shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.)

  • Arrange shredded greens on a serving platter. Top with the shrimp and zucchini; serve with the reserved sauce.


Equipment: Six long metal skewers

Nutrition Facts

283 calories; 19.8 g total fat; 8.6 g saturated fat; 174 mg cholesterol; 670 mg sodium. 716 mg potassium; 7.5 g carbohydrates; 2.5 g fiber; 3 g sugar; 20.3 g protein; 3808 IU vitamin a iu; 25 mg vitamin c; 111 mcg folate; 159 mg calcium; 4 mg iron; 89 mg magnesium;