Shrimp & Plum Kebabs

Shrimp & Plum Kebabs

Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.

From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings
Active Time: 35
Total Time: 35


  1. 3 tablespoons canola oil, or toasted sesame oil
  2. 2 tablespoons chopped fresh cilantro
  3. 1 teaspoon freshly grated lime zest
  4. 3 tablespoons lime juice
  5. 1/2 teaspoon salt
  6. 12 raw shrimp, (8-12 per pound), peeled and deveined
  7. 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  8. 2 plums, pitted and cut into sixths


  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Tips & Notes

  • Make Ahead Tip: Equipment: Four 10-inch skewers


Nutrition Per Serving: 194 calories; 8 g fat (1 g sat, 4 g mono); 221 mg cholesterol; 5 g carbohydrates; 24 g protein; 1 g fiber; 446 mg sodium; 292 mg potassium.

Nutrition Bonus: Selenium (64% daily value), Iron & Vitamin C (20% dv).

Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat