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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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 |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 565 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.
