Chile caribbean shrimp skewers
0
Points®
Total time: 31 min • Prep: 15 min • Cook: 16 min • Serves: 12 • Difficulty: Easy
These grilled shrimp skewers are the perfect pick-up appetizer for an outdoor soirée. Crushed red pepper gives this citrus shrimp basting mixture a zesty twist. Add a little extra if you like more heat. You can use metal skewers for this party snack. But, if you use the wooden variety be sure to soak them in water for 30 minutes before threading the shrimp to prevent the skewers from burning. Save time and purchase your shrimp already peeled and deveined. Most seafood counters will peel and devein shrimp for you at no additional cost if you call and order ahead.
Ingredients
Olive oil
2½ tsp, divided
Minced onion
2 Tbsp
Garlic
1 clove(s), minced
Lime zest
1 tsp
Fresh lime juice
3 Tbsp
Cilantro
1½ Tbsp, chopped
Crushed red pepper flakes
¾ tsp
Table salt
¼ tsp
Uncooked shrimp
36 large, peeled and deveined, tails intact (about 1 pound)
Lime
1½ medium, cut into 12 wedges
Cooking spray
1 spray(s)
Instructions
1
Prepare grill.
2
Heat 1 teaspoon olive oil in a small skillet. Add onion and garlic; sauté 3 minutes or until onion is tender.
3
Combine onion mixture, remaining 11⁄2 teaspoons olive oil, lime zest and next four ingredients in a small bowl.
4
Thread three shrimp and one lime wedge onto 12 (6-inch) skewers. Brush with lime juice mixture. Place on grill rack coated with cooking spray; grill 6 minutes on each side or until shrimp turn pink. Yield: 12 servings (serving size: 1 skewer).
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