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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Drain shrimp and nectarines, discarding any excess marinade. Thread shrimp and nectarines onto eight 6- to 8-inch skewers, leaving 1/4 inch between pieces (see Tip). Sprinkle with salt.

  • 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.)

  • 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 Facts

163 calories; 2.2 g total fat; 0.4 g saturated fat; 172 mg cholesterol; 263 mg sodium. 367 mg potassium; 11.2 g carbohydrates; 1.6 g fiber; 8 g sugar; 24 g protein; 481 IU vitamin a iu; 17 mg vitamin c; 13 mcg folate; 72 mg calcium; 3 mg iron; 50 mg magnesium;