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Mexicana Shrimp-and-Vegetable Kabobs

For a taste of Mexico, try this robust and zesty marinade on seafood. Skill Level: Intermediate

Community:
15 min Prep
30 min Total
Servings
$4.39
price per Serving

Nutrition Facts

Amount Per Serving
Calories 143
Protein 17.8g
Total Carbohydrates 11.3g
Dietary Fiber 2.7g
Net Carbohydrates 8.6g
Sugar 6.4g
Total Fat 3.2g
Saturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 142.6mg
Sodium 439.7mg
SmartPoints® 1.0

Ingredients

  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 pound medium or large raw shrimp (deveined), thawed if frozen
  • 2 cups zucchini, cut into kabob-size chunks
  • 1 cup white button mushrooms
  • 1 cup yellow onion, cut uinto kabob-size chunks
  • 1 cup red bell pepper, cut into kabob-size chunks

Preparation

  1. Mix the lemon juice, olive oil, chili powder, cumin, garlic powder, oregano and salt in a small bowl.
  2. Place the shrimp in a large resealable plastic bag or glass dish. Add the marinade, then toss to coat well.
  3. Refrigerate for 15 minutes.
  4. Remove the shrimp from the marinade. Discard any remaining marinade.
  5. Alternately thread the shrimp, zucchini, mushrooms, onions and bell peppers onto skewers.
  6. Broil or grill the skewers over medium heat 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing