Serve these zesty, lemony shrimp and vegetable skewers over hot rice for a complete meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. On eight 10-long metal skewers alternately thread the shrimp, green onion pieces, cherry tomatoes and green pepper pieces.

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  • For sauce, in a small bowl, stir together the ketchup, lemon juice, chili powder and garlic. Brush shrimp and vegetables on skewers with half of the sauce.

  • For a charcoal grill, place skewers on the greased grill rack directly over medium-hot coals. Grill, uncovered, for 5 to 8 minutes or until shrimp turn opaque, turning once and brushing with remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place skewers on greased grill rack over heat. Cover and grill as directed.) Before serving, sprinkle with lemon peel. If desired, serve over hot cooked rice.

Nutrition Facts

152 calories; 2.3 g total fat; 0.4 g saturated fat; 172 mg cholesterol; 411 mg sodium. 468 mg potassium; 8.1 g carbohydrates; 1.8 g fiber; 4 g sugar; 24.2 g protein; 1139 IU vitamin a iu; 40 mg vitamin c; 23 mcg folate; 79 mg calcium; 3 mg iron; 56 mg magnesium;