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Margarita Shrimp Kabobs

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  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
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by Qué Rica Vida Cocina
Updated Feb 24, 2010
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Ingredients

  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tequila, if desired
  • 1/4 teaspoon salt
  • 1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
  • 1 medium zucchini, cut into 1/2-inch slices
  • 1 large red bell pepper, cut into bite-size pieces
  • 1 tablespoon olive or vegetable oil

Directions

  • 1
    Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
  • 2
    On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
  • 3
    Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

Expert Tips

  • tip 1
    Don't slice the zucchini too thick or it won't be cooked through when the shrimp are ready.
  • tip 2
    Serve the kabobs with warm whole wheat pita bread and a garden salad on the side.

Nutrition Information

140 Calories, 4 1/2g Total Fat, 18g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
340mg
14%
Potassium
390mg
11%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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