Shrimp-Cocktail Kebabs with Lime Vinaigrette

Smartpoints value per serving
Total Time
23 min
12 min
11 min
Bursting with flavor, this shrimp cocktail makes an impressive first course that can easily be doubled or even tripled.


uncooked shrimp

8 large, peeled and deveined

fresh lime juice

2 Tbsp


2 tsp

olive oil

1 tsp, extra-virgin

apple cider vinegar

1 tsp

Dijon mustard

1 tsp, coarse-grained


1 tsp, chopped

red pepper flakes



½ item(s), medium, peeled and cut into 8 chunks

fresh cherry tomato(es)

4 medium, halved

fresh mixed greens

1½ cup(s)

uncooked red onion(s)

2 Tbsp, chopped, finely chopped


  1. Bring a medium saucepan of water to a boil; add the shrimp. Reduce the heat and simmer until the shrimp are just opaque in the center, 3–4 minutes. Drain and rinse under cold running water to stop the cooking. Pat the shrimp dry with paper towels.
  2. Stir together the lime juice, honey, oil, vinegar, mustard, cilantro, and crushed red pepper in a bowl until blended. Stir in the shrimp, avocado, and tomatoes; gently toss to coat.
  3. Alternately thread the shrimp, avocado, and tomatoes on 4 (6-inch) wooden skewers; reserve any vinaigrette remaining in the bowl. Divide the greens between 2 glasses; place 2 kebabs in each glass. Sprinkle with the onion and drizzle with the reserved vinaigrette. Yields 2 kebabs with 2 tablespoons vinaigrette per serving.


You can leave the tails on the shrimp for a pretty presentation. And, if you like, use tropical fruit in place of the avocado: mango, papaya, or chunks of fresh pineapple would all be delicious. We suggest using glasses for serving the kebabs, but margarita glasses will also work well.Make this a no-cook recipe by purchasing already cooked peeled deveined shrimp. For entertaining, purchase decorative party picks for skewering the shrimp.

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