Mexican Prawn Shrimp Kebabs
Bring bold, zesty flavors to your table with these irresistible Mexican Prawn Shrimp Kebabs! Perfectly marinated in a tangy blend of lime juice, garlic, chili powder, and spices, these skewers feature juicy, succulent prawns paired with vibrant chunks of red and yellow bell peppers, red onion, and sweet cherry tomatoes. Quick and easy to prepare, this dish takes just 30 minutes from start to finish, making it ideal for summer grilling or a weeknight dinner with a twist. The slightly charred vegetables and tender shrimp are beautifully complemented by a sprinkle of fresh cilantro, adding a burst of freshness to every bite. Serve these colorful kebabs with lime wedges for a simple yet sensational meal that’s sure to impress. Perfect for BBQs, gatherings, or as a light, healthy dinner option, these Mexican Shrimp Kebabs are a flavor-packed crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Large prawns (peeled and deveined)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Red bell pepper (cut into chunks)
- 1 large Yellow bell pepper (cut into chunks)
- 1 large Red onion (cut into chunks)
- 20 pieces Cherry tomatoes
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 10 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
In a large mixing bowl, combine lime juice, olive oil, minced garlic, chili powder, ground cumin, paprika, salt, and black pepper to create the marinade.
Add the peeled and deveined prawns to the marinade and toss until fully coated. Cover and refrigerate for 15-20 minutes to let the flavors develop.
While the prawns are marinating, prepare the vegetables by cutting the red and yellow bell peppers, and red onion into bite-sized chunks.
Thread the marinated prawns, bell peppers, red onion chunks, and cherry tomatoes onto the soaked wooden skewers, alternating the items for a colorful presentation.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the skewers on the grill and cook for 2-3 minutes per side, turning once, until the prawns turn pink and opaque and the vegetables are slightly charred.
Remove the skewers from the grill and transfer them to a serving platter.
Garnish the kebabs with freshly chopped cilantro before serving.
Serve immediately with extra lime wedges on the side, if desired.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 852 mg | 18% | |
*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.
