Lime Shrimp Kabobs
Get ready to fire up the grill with these vibrant and zesty Lime Shrimp Kabobs, the ultimate summer barbecue dish! Featuring succulent shrimp marinated in a tantalizing blend of fresh lime juice and zest, olive oil, honey, garlic, and a touch of red pepper flakes, these skewers pack the perfect balance of tangy, sweet, and spicy flavors. Paired with colorful bell peppers and red onion for a delightful crunch, these kabobs are an irresistible mix of smoky char and bright, citrusy freshness. Quick to prepare and ready in just 10 minutes on the grill, this recipe is ideal for entertaining or a light, flavorful weeknight dinner. Garnished with fresh cilantro and served with lime wedges, these shrimp kabobs are bursting with flavor in every bite. Perfect for seafood lovers and fans of easy grilling recipes alike!
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Recipe Information
Ingredients
- 1 pound Large raw shrimp (peeled and deveined, tails on)
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Lime zest
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 tablespoon Honey
- 1 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 2 large Bell peppers (cut into 1-inch pieces)
- 1 large Red onion (cut into 1-inch pieces)
- 8 skewers Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a medium mixing bowl, combine lime juice, lime zest, olive oil, minced garlic, honey, red pepper flakes, salt, and black pepper. Whisk well to create the marinade.
Add the shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 20-25 minutes to allow the flavors to infuse.
While shrimp marinates, prepare the vegetables by cutting the bell peppers and red onion into 1-inch pieces.
Preheat your grill to medium-high heat (about 375-400°F).
Assemble the kabobs by threading marinated shrimp, bell pepper pieces, and red onion onto the skewers, alternating between shrimp and vegetables.
Lightly oil the grill grates or spray them with nonstick cooking spray.
Place the kabobs on the grill and cook, turning occasionally, for 6-8 minutes or until the shrimp are pink and opaque, and the vegetables are slightly charred.
Remove the kabobs from the grill and sprinkle with chopped fresh cilantro before serving.
Serve immediately with lime wedges on the side for extra zest, if desired.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
