Lemon-Chile Shrimp Skewers

Lemon-Chile Shrimp Skewers

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From: Diabetic Living Magazine

Serve these zesty, lemony shrimp and vegetable skewers over hot rice for a complete meal.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh or frozen large shrimp
  • 2 green onions, cut into 1½-inch pieces
  • 16 cherry tomatoes
  • 1 medium green pepper, cut into 1½-inch pieces
  • ⅓ cup reduced-sugar ketchup
  • 1 teaspoon finely shredded lemon peel (set aside)
  • 2 tablespoons lemon juice
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • Hot cooked rice (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 2 skewers
  • Per serving: 152 calories; 2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 24 g protein; 23 mcg folate; 172 mg cholesterol; 4 g sugars; 1,139 IU vitamin A; 40 mg vitamin C; 79 mg calcium; 3 mg iron; 411 mg sodium; 468 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 1 vegetable

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