Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh fruit and succulent grilled shrimp capture the essence of summer in this dish.

Joanne Weir
Recipe by Cooking Light June 2006

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Recipe Summary test

Yield:
6 servings (serving size: 1 kebab, 1/3 cup salsa, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.

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  • Prepare grill.

  • To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

242 calories; calories from fat 25%; fat 6.8g; saturated fat 2.9g; mono fat 1.5g; poly fat 1.3g; protein 31.6g; carbohydrates 13.4g; fiber 1.5g; cholesterol 240mg; iron 4.1mg; sodium 449mg; calcium 94mg.
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