Grilled Cilantro Lime Shrimp Kebabs

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.

I use my grill all summer long, and since we LOVE Cilantro Lime Shrimp, I adapted for the grill. This would be perfect for back yard parties as an appetizer, or you can serve this for dinner for 4 people with cilantro lime rice, fiesta bean salad, a big garden salad with avocado, or whatever you desire.

Since making the salmon kebabs last week, I loved how the lemon wedges looked between the salmon chunks, so I thought it would be pretty to do the same with the lime here. Completely optional but if you decide to do this, keep in mind that the lime juice will begin to cook the shrimp if you prep these too far in advance.

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.
Print WW Personal Points
5 from 1 vote
Did you make this recipe?

Grilled Cilantro Lime Shrimp Kebabs

74 Cals 13 Protein 3 Carbs 1 Fats
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Appetizer
CUISINE: American
Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.

Ingredients

  • 32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
  • 3 cloves garlic, crushed
  • 24 slices about 3 large limes, very thinly sliced into rounds (optional)
  • olive oil cooking spray, I use my mister
  • 1 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1/4 cup chopped fresh cilantro, divided
  • 16 bamboo skewers soaked in water 1 hour
  • 1 lime cut into 8 wedges

Instructions

  • Heat the grill on medium heat and spray the grates with oil.
  • Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.
  • Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
  • Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side.
  • Top with remaining cilantro and fresh squeezed lime juice before serving.

Nutrition

Serving: 1kebab, Calories: 74kcal, Carbohydrates: 3g, Protein: 13g, Fat: 1g, Cholesterol: 94mg, Sodium: 384mg, Fiber: 1g
WW Points Plus: 2
Keywords: Gluten Free, Keto Recipes, low carb, Paleo, Under 30 Minutes, Whole 30 Recipes

Leave a Reply

Your email address will not be published.

Rate this Recipe:




47 comments

  1. These were amazing!

  2. My air fryer came with metal skewers and a rack…. could one do this in an air fryer and if so, what temp and time do you think?

  3. We are having a big BBQ this weekend and I want to make these, but I am not sure if I will have room on grill. Can these be made in the oven or stovetop?

  4. Pingback: 23 Zero Point Weight Watchers Recipes • MidgetMomma

  5. Pingback: 30 Paleo Weight Watchers Freestyle Recipes - Wellness Becomes Her

  6. I made these to use for shrimp tacos last weekend – very easy and really good, will definitely use this again! Thanks!

  7. I tried it. Pretty good, but I kicked up the dressing a bit/

  8. Think this would work just as well with chicken?

  9. I accidently bought pre-cooked shrimp. So our plan was to just heat them up on the grill with this recipe. However, after tasting it on the cold shrimp we decided to just go ahead and eat it. It was that good! So if you want to have the flavor without grilling it feel free to put this on pre-cooked shrimp. Also, I added the zest of one lime to the rub before putting it on the shrimp because I didn’t want to use up the only lime we had. Worked out great!

  10. Do you think these would be ok served cold or room temperature? I have to take an appetizer to a Weight Watchers get together and it needs to be 1 to 2 SmartPoints

    Thank you! Love your site!

  11. Made these tonight, and my guests could not spot raving! Served with grilled veggies, black beans, and cilantro-lime rice. Paired with an Albarino wine. Mmmmm

  12. These were a hit. I'll definitely make them again.
    Thanks for some great grilling receives – we are enjoying them in AZ, where it has finally cooled down enough for outdoor cooking.

  13. These are phenomenal.

  14. Made these for 8 adults and 4 children this past weekend – everyone loved them. Thank you, Gina. My brother-in-law said, "I would pay for these at a restaurant." So easy and so good. Will keep this as a staple recipe.

    Alison
    www.liveaboardwife.blogspot.com

  15. tOTALLY MAKING THESE TONIGHT!

  16. These were a huge hit with my family tonight. We also made the Fiesta bean salad and loved that too. I've just learned about your site and I thank you from the bottom of my heart!