Spiced Shrimp and Vegetable Skewers

32 Reviews
96% would make this recipe again

A very colourful and appetising dish.

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Marinade : 30 min Preparation : 10 min Cooking : 5 min
130 calories/serving

Ingredients

2 tbsp fresh cilantro 4 g
3 tbsp lemon juice, freshly squeezed 1 lemon
2 tbsp olive oil 30 mL
1/2 dried chili peppers, or to taste 0.2 g
1 pinch salt [optional] 0.2 g
20 shrimp, medium-large, cooked, peeled 200 g
12 mini-tomatoes (cherry, miniature or grape) 3/4 cup
1 zucchini, cut into 1 cm rounds 130 g
1 onions, cut into segments 200 g
1/2 Boston lettuce, or curly leaf 100 g

Before you start

A blender or food processor will be very useful for this recipe.

Skewers are needed for cooking.

Method

  1. Blend the cilantro, lemon juice, oil, and chili pepper together in a blender or food processor. Add salt and transfer the contents to a bowl. Add the shrimp to the mixture and toss to make sure that the shrimp are coated evenly. Cover the bowl with plastic wrap and marinate for about 30 min at room temperature (cool).
  2. Slice the zucchini into thick rounds (about 1 cm). Cut the onion into small "skewable" segments. Arrange the vegetables and shrimp alternately on the skewers. Cook on a medium grill for about 5 min, turning frequently, until cooked and browned.
  3. Serve immediately on the salad leaves.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

130

Fat

6 g

9 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

100 mg

Sodium

120 mg

5 %

Carbohydrate

8 g

3 %

Fibre

2 g

6 %

Sugars

4 g

Net Carbs

6 g

Protein

12 g

Vitamin A

26 %

Vitamin C

31 %

Calcium

4 %

Iron

15 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 1 ½
Fats 1
More info
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Reviews

32 Reviews (32 with rating only) 96% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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