I didn't make them as kebabs, just grilled them on the grill in a grill pan. I only made 1lb of shrimp and adjusted the recipe accordingly. We loved these, but next time I will reduce the amount of cumin, it was a little overpowering. So yummy!
Shrimp Kebabs with Jalapeño-Lime Marinade
Orange juice concentrate, lime zest, and lime juice give this marinade a bold citrus flavor that pairs well with shrimp, chicken, or pork. Sweet honey keeps the chopped jalapeños from being too overpowering.
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- Calories: 217
- Calories from fat: 10%
- Fat: 2.4g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.9g
- Protein: 24.2g
- Carbohydrate: 25.1g
- Fiber: 0.7g
- Cholesterol: 172mg
- Iron: 3.7mg
- Sodium: 269mg
- Calcium: 80mg
- 4 pounds large shrimp, peeled, deveined, and butterflied
- 1 cup thawed orange juice concentrate, undiluted
- 2 teaspoons grated lime rind
- 1/2 cup fresh lime juice
- 1/2 cup honey
- 4 teaspoons ground cumin
- 1/2 teaspoon salt
- 6 garlic cloves, minced
- 4 jalapeños, seeded and chopped
- 4 red bell peppers, cut into 1-inch cubes
- Lime wedges (optional)
- Cooking spray
- Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, reserving marinade. Thread the shrimp, bell pepper cubes, and lime wedges (if desired) onto 12 skewers.
- Prepare grill or broiler. Place skewers on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until shrimp are done, basting frequently with the marinade.
- Note: You can substitute 3 pounds of skinned, boned chicken breast or pork tenderloin, cut into 1 inch cubes for the shrimp if prefered.
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