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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

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; carbohydrates 8.1g; dietary fiber 1.8g; sugars 4.3g; fat 2.3g; saturated fat 0.4g; cholesterol 172.4mg; vitamin a iu 1139.4IU; vitamin c 40.1mg; folate 23.2mcg; calcium 78.8mg; iron 3.3mg; magnesium 55.6mg; potassium 468mg; sodium 410.9mg.