These lemony shrimp kebabs need just 15 minutes of marinating time and they're ready to cook up quickly on the grill. And since you've already fired up the grill, try some grilled corn on the cob (see associated recipe) to round out the meal. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.

  • Combine olive oil, lemon peel, lemon juice, and parsley in a large bowl. Set aside half of the oil mixture. Toss the shrimp with the remaining oil mixture. Cover and marinate in the refrigerator for 15 minutes (do not marinate any longer).

  • Drain the shrimp, discarding the marinade. Thread the shrimp onto eight 8-inch skewers (see Tip).

  • For a charcoal grill, place the skewers on the grill rack directly over medium coals. Cover and grill for 4 to 6 minutes or until the shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place the skewers on grill rack over heat. Grill as above.)

  • Transfer the shrimp to a serving dish. Drizzle with the reserved oil mixture. Serve with cherry tomatoes and scallions.


Tip: If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using.

Nutrition Facts

271 calories; total fat 12g 19% DV; saturated fat 1.8g; cholesterol 259mg 86% DV; sodium 255mg 10% DV; potassium 429mg 12% DV; carbohydrates 4.2g 1% DV; fiber 0.7g 3% DV; sugar 1g; protein 35g 70% DV; exchange other carbs 1; vitamin a iu 635IU; vitamin c 14mg; folate 17mcg; calcium 99mg; iron 4mg; magnesium 69mg.