Recipe of the Month

August 2013: Grilled Cilantro Lime Shrimp Kabobs


These quick and easy, hot off the grill shrimp skewers make for the perfect meal on a summer day!  Your shrimp will turn out best when grilled quickly, but not over too high of heat- you do not want to overcook them. Shrimp are nutrient-rich (a good source of selenium, vitamin D and vitamin B12) and low in calories and fat. 

Servings: 8  (serving size: 1 kabob)
Adapted from



  • 32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
  • ¼ cup olive oil
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1.5 teaspoon ground cumin
  • ¼ cup chopped fresh cilantro, divided
  • 24 slices (about 3) large limes, very thinly sliced into rounds (optional)
  • 16 bamboo skewers soaked in water 1 hour
  • 1 lime cut into 8 wedges


  1. 1-2 hours before grilling, prepare the marinade. Mix together olive oil, garlic, salt, pepper, cumin, and half of the cilantro in a bowl. Place marinade into a large freezer bag. Add the shrimp to marinade and place bag in refrigerator until ready to grill.
  2. Remove shrimp from marinade. Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total (4-5 shrimp per skewer). You could also cut pieces of vegetables to add to the skewers (onions, tomatoes, bell peppers, squash).
  3. 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 limejuice before serving.

*Optional: serve over a bed of brown rice or couscous.