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




Ingredient Checklist


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.

Associated Recipes

Nutrition Facts

2 kebabs, 2 cherry tomatoes, and 1/2 scallion
271 calories; protein 35g; carbohydrates 4.2g; dietary fiber 0.7g; sugars 1.3g; fat 12g; saturated fat 1.8g; cholesterol 258.5mg; vitamin a iu 634.5IU; vitamin c 13.9mg; folate 16.8mcg; calcium 99.2mg; iron 4.4mg; magnesium 68.9mg; potassium 428.9mg; sodium 255.2mg.

5 lean protein, 1 fat