What else says “party” like these zesty shrimp and vegetable kabobs? You can use chicken instead of shrimp. Tip: soak the skewers in water for 1 hour before using to prevent them from burning on the grill.
Weight Watchers Shrimp and Vegetable Kebabs Recipe
What else says "party" like these zesty shrimp and vegetable kabobs? You can use chicken instead of shrimp. Tip: soak the skewers in water for 1 hour before using to prevent them from burning on the grill.
Recipe type: Appetizer
Serves: 24 servings
2 lb. uncooked large shrimp, peeled, deveined
2 red bell peppers, cut into 1-inch pieces
24 small fresh mushrooms
1 large zucchini, cut into ¾-inch chunks
1 large red onion, cut into ¾-inch chunks
¾ cup Italian Dressing
1 Tbsp. each zest and juice from 2 limes, divided
2 Tbsp. chopped fresh cilantro
¾ tsp. ground red pepper (cayenne), divided
1 small clove garlic, minced
¾ cup low-fat mayonnaise
Thread the vegetables and shrimp onto 24 wooden skewers; place in a shallow dish.
Mix the cilantro, dressing, ½ teaspoon ground red pepper and 2 teaspoons lime zest until blended.
Pour the mixture over the kebabs, turning to evenly coat the kebabs. Refrigerate for about 1 hour to marinate.
Heat a greased grill to medium-high heat.
Remove the kebabs from the marinade, discarding the marinade. Grill the kebabs for about 6-8 minutes (until the shrimp turns pink), turning after 4 minutes.
Meanwhile, mix the garlic, mayo, lime juice, remaining ground red pepper and remaining lime zest.
Serve the kebabs with the mayo mixture.
Calories: 50 Fat: 1.5 g Saturated fat: 0 g Carbohydrates: 3 g Sugar: 2 g Sodium: 140 mg Fiber: 0.53 g Protein: 6 g Cholesterol: 45 mg