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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
40 mins


Ingredient Checklist


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.

  • 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; protein 24.2g 48% DV; carbohydrates 8.1g 3% DV; dietary fiber 1.8g 7% DV; sugars 4.3g; fat 2.3g 4% DV; saturated fat 0.4g 2% DV; cholesterol 172.4mg 58% DV; vitamin a iu 1139.4IU 23% DV; vitamin c 40.1mg 67% DV; folate 23.2mcg 6% DV; calcium 78.8mg 8% DV; iron 3.3mg 18% DV; magnesium 55.6mg 20% DV; potassium 468mg 13% DV; sodium 410.9mg 16% DV.