Mexicana Shrimp and Vegetable Kabobs

Mexicana Shrimp and Vegetable Kabobs

"For a taste of Mexico, try this robust and zesty marinade on seafood or meat."
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Ingredients

28 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. In a glass bowl or self-closing plastic bag, combine marinade ingredients. Add shrimp and toss to coat. Refrigerate 15 minutes.
  2. Skewer the shrimp alternately with the vegetables.
  3. Broil or grill kabobs 7-8 minutes, turning frequently, or until the shrimp are cooked through and vegetables tender.

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Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

In my opinion, the reason that so many people say that these kabobs were dry is that the cooking time in the recipe is toooooo long. I did mine on my Foreman Grill and I only cooked them for ab...

Most helpful critical review

ok but a little dry.

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In my opinion, the reason that so many people say that these kabobs were dry is that the cooking time in the recipe is toooooo long. I did mine on my Foreman Grill and I only cooked them for ab...

ok but a little dry.

This is delicious! The kids will even like it without the hot spice!

Was dry and the sauce wasn't very strong at all. Probly won't try it again with any variation...made me shrimped out.

This marinade was very good! My husband and daughter loved and I'm trying it on chicken tenders tonight. I used one of those "fake" plastic lemons that has the lemon juice inside and it was st...

MADE THESE FOR A PARTY AND THEY WERE A HIT!!!

The kebobs came out pretty dry, but the next day I stir-fried the left-overs and but them into burrito's with cheese, avacado, lettuce and tomato and they turned out REALLY good, I give the burr...

Totally awesome! It was flavorful without being too hot. The flavors blend with the vegetables well. We loved it!

We loved this recipe. I boiled my shrimp skins, (not the shrimp itself), then reduced the liquid down to about 3/4 cup and used it as a base for the rest of the ingredients in the marinade. Read...