Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1996


Recipe Summary

2 servings (serving size: 2 kebabs)


Ingredient Checklist


Instructions Checklist
  • Peel shrimp, leaving tails intact.

  • Combine cilantro and next 8 ingredients (cilantro through garlic) in a bowl; stir well. Add shrimp and tomatoes, tossing to coat. Cover and marinate in refrigerator 1 hour; stir occasionally. Remove shrimp and tomatoes from bowl; reserve marinade.

  • Thread shrimp and tomatoes alternately onto 4 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done, basting occasionally with reserved marinade. Serve kebabs with rice.

Nutrition Facts

455 calories; calories from fat 12%; fat 6.3g; saturated fat 1g; mono fat 2.2g; poly fat 1.6g; protein 39.8g; carbohydrates 57.8g; fiber 2.7g; cholesterol 259mg; iron 7.1mg; sodium 859mg; calcium 140mg.