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Photo of Chile-spiced shrimp kabobs with couscous by WW

Chile-spiced shrimp kabobs with couscous

8
Points®
Total Time
30 min
Prep
22 min
Cook
8 min
Serves
4
Difficulty
Easy
Transport yourself to the Caribbean with these chile-spiced kebabs. You’ll be feeling hot, hot, hot in no time thanks to the homemade jerk sauce made with all-spice, vinegar, and spicy chili peppers. If you can’t find sun dried chili peppers, you can use Scotch bonnet peppers which can usually be found at specialty supermarkets. Scotch bonnet peppers are very, very hot so if you use them instead be sure to wear gloves when working with them to prevent their oils from irritating your hands. We recommend trying these kabobs over hot cooked couscous but for a lighter alternative you serve them on a bed of riced cauliflower.

Ingredients

Distilled white vinegar

1 tsp

Scallions

2 cup(s), chopped, finely chopped (about 2 bunches very thin scallions)

Sun-dried hot chile pepper

2 item(s), or scotch bonnet peppers, seeded, minced (do not touch seeds with bare hands)

Soy sauce

2 Tbsp

Fresh lime juice

2 Tbsp

Ground allspice

1 tsp

Garlic

2 clove(s)

Sugar

2 tsp

Dried thyme

½ tsp

Ground cinnamon

1 tsp

Table salt

1½ tsp, or to taste

Uncooked shrimp

16 large, peeled and deveined

Uncooked couscous

10 oz

Fat free chicken broth

2 cup(s)

Fresh parsley

2 Tbsp, fresh, minced

Instructions

  1. To make marinade, combine vinegar, scallions, peppers, soy sauce, lime juice, allspice, garlic, sugar, thyme, cinnamon and salt in the bowl of a food processor; pulse until finely chopped. Brush both sides of shrimp with marinade; set aside for 10 minutes to allow flavors to blend.
  2. Thread 4 shrimp on each of 4 metal skewers. (If using wooden skewers, soak them in water for 30 minutes to prevent charring.)
  3. Grill skewers, turning as needed, until lightly charred and shrimp is just cooked through, about 4 minutes per side.
  4. Meanwhile, prepare couscous according to package directions, using broth instead of water; stir in parsley.
  5. Serve shrimp over couscous. Yields 1 skewer and about 3/4 cup of couscous per serving.

Notes

You can substitute cubed chicken for the shrimp if you prefer.

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