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Lemon-Garlic Shrimp Kebabs

A quick 20-minute marinade adds bold flavor to the shrimp before they cook on the grill. Serve with a favorite beer or a tall glass of iced tea.

Cooking Light MAY 1999

  • Yield: 6 servings (serving size: 1 kebab)


  • 48 large unpeeled shrimp (about 2 pounds)
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 cup dry white wine
  • 2 tablespoons bottled minced garlic (about 12 cloves)
  • 2 tablespoons steak sauce (such as Heinz 57)
  • 2 teaspoons coarsely ground black pepper
  • Cooking spray


Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.

Prepare grill.

Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.

Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 14%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.3g
  • Carbohydrate: 3.7g
  • Fiber: 0.2g
  • Cholesterol: 172mg
  • Iron: 2.9mg
  • Sodium: 201mg
  • Calcium: 67mg

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Lemon-Garlic Shrimp Kebabs recipe