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!

Diabetic Living Magazine
Source: 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

283.3 calories; protein 20.3g 41% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 2.7g; fat 19.8g 31% DV; saturated fat 8.6g 43% DV; cholesterol 174.1mg 58% DV; vitamin a iu 3807.6IU 76% DV; vitamin c 24.9mg 41% DV; folate 110.6mcg 28% DV; calcium 159.2mg 16% DV; iron 4.1mg 23% DV; magnesium 89.5mg 32% DV; potassium 715.7mg 20% DV; sodium 670.4mg 27% DV.