Mexicali Shrimp Kebabs
Fire up the grill and get ready to impress with these vibrant and flavor-packed Mexicali Shrimp Kebabs! Perfect for summer cookouts or weeknight dinners, this recipe features juicy shrimp marinated in a zesty blend of lime juice, garlic, and bold spices like chili powder and cumin, then paired with a colorful medley of bell peppers, zucchini, and red onion. Grilled to smoky perfection, these kebabs deliver a tantalizing combination of charred, tender vegetables and succulent shrimp, all topped off with a sprinkle of fresh cilantro for a refreshing finish. Quick to make and easy to prepare, these shrimp skewers are a delicious, gluten-free option that’s sure to delight your taste buds. Serve with lime wedges for an extra burst of citrus and watch them disappear!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 Red bell pepper, cut into 1-inch pieces
- 1 Yellow bell pepper, cut into 1-inch pieces
- 1 Red onion, cut into wedges
- 1 Zucchini, sliced into 1/2-inch rounds
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice, freshly squeezed
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 8 Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a large mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, paprika, cumin, salt, and black pepper. Mix well to form a marinade.
Add the peeled and deveined shrimp to the marinade. Toss to coat the shrimp evenly. Cover and refrigerate for 15-20 minutes to allow the flavors to develop.
Meanwhile, prepare the vegetables. Chop the red and yellow bell peppers into 1-inch pieces, the red onion into wedges, and slice the zucchini into 1/2-inch rounds.
Preheat your grill to medium-high heat or prepare a grill pan over medium-high heat on the stovetop.
Assemble the kebabs by threading the marinated shrimp and prepared vegetables onto skewers, alternating between shrimp and vegetables for a colorful presentation.
Place the assembled skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are fully cooked through. The vegetables should be slightly charred but tender-crisp.
Remove the kebabs from the grill and sprinkle with chopped fresh cilantro for a burst of freshness.
Serve immediately with lime wedges on the side for an optional squeeze of extra citrus.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 16.4 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2253 mg | 48% | |
*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.
