Spicy Grilled Shrimp and Nectarine Kabobs

Spicy Grilled Shrimp and Nectarine Kabobs

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From: Diabetic Living Magazine

Jumbo shrimp and nectarine wedges are threaded on kabobs, seasoned with Asian-inspired seasonings, and grilled to perfection for a light but flavorful entree.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 24 fresh or frozen jumbo shrimp in shells (about 1½ pounds)
  • 2 nectarines or plums, pitted and cut into eight wedges each
  • 3 tablespoons fresh snipped cilantro
  • 2 teaspoons finely shredded orange peel
  • 2 tablespoons orange juice
  • 1 tablespoon Asian chili sauce (such as Sriracha) or hot Thai chile sauce
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • Orange Wedges


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails if desired. Rinse shrimp; pat dry with paper towels. Place shrimp and nectarines in a resealable plastic bag set in a shallow dish.
  2. For marinade, in small bowl, combine cilantro, orange peel, orange juice, chili sauce, and garlic. Pour marinade over shrimp and nectarines; seal bag. Marinate in refrigerator for 15 minutes to 1 hour, turning bag occasionally.
  3. Drain shrimp and nectarines, discarding any excess marinade. Thread shrimp and nectarines onto eight 6- to 8-inch skewers, leaving ¼ inch between pieces (see Tip). Sprinkle with salt.
  4. For a charcoal grill, grill shrimp skewers on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover; grill as above.)
  5. Serve kabobs with orange wedges.
  • Tip: If using wooden skewers, soak in water for 30 minutes before using to prevent burning on the grill.

Nutrition information

  • Serving size: 2 skewers
  • Per serving: 163 calories; 2 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 24 g protein; 13 mcg folate; 172 mg cholesterol; 8 g sugars; 481 IU vitamin A; 17 mg vitamin C; 72 mg calcium; 3 mg iron; 263 mg sodium; 367 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, ½ fruit

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