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Home / Recipes / Mexicana Shrimp and Vegetable Kabobs
Mexicana Shrimp and Vegetable Kabobs
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 Low Calorie   Low Carbohydrate   Low Fat

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

Makes 4 servings.

Prep Time: 15 minutes

Refrigerate Time: 15 minutes

Cook Time: 8 minutes

INGREDIENTS

2 tablespoons lemon juice

2 tablespoons olive oil

2 teaspoons McCormick® Chili Powder

1/2 teaspoon McCormick® Cumin, Ground

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Oregano Leaves or 1/2 teaspoon Mccormick® Oregano, Whole Mexican

1/4 teaspoon salt

1 pound large shrimp, peeled and deveined

5 cups assorted vegetable pieces, such as zucchini, onions, mushrooms and bell pepper

DIRECTIONS

1. Mix first 7 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; toss to coat.

 

2. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp and vegetables alternately onto skewers.

 

3. Broil or grill over medium heat 7 to 8 minutes until shrimp turn pink and vegetables are tender-crisp, turning occasionally.

NUTRITION INFORMATION

per serving

Calories: 205

Fat: 9 g

Carbohydrates: 9 g

Cholesterol: 180 mg

Sodium: 375 mg

Fiber: 3 g

Protein: 22 g

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