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Cilantro Shrimp Kebabs


Recipe by Robyn Webb, MS, LN; photography by Kyle Dreier; styling by Whitney Kemp

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Rate this recipe 4.3/5 (6 Votes)


  • 12 (7-inch) wood skewers
  • 36 large peeled and deveined shrimp (about 1 1/4 lbs.)
  • 3 garlic cloves, minced
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. minced fresh cilantro
  • 1/4 cup olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper


Servings 6
Preparation time 10mins
Cooking time 14mins
Adapted from


Step 1

1.Add the wooden skewers to a shallow pan. Pour hot water over the skewers and let them soak for 1 hour. Drain.
2.Add the shrimp to a large bowl. Add the remaining ingredients and mix gently. Cover and let marinate for 30 minutes.
3.Preheat the oven broiler to high. Line a broiler pan with foil.
4.Remove the shrimp from the marinade. Add the excess marinade to a small saucepan and bring to boiling. Set aside.
5.Using 2 skewers per kebab, thread 6 shrimp onto the skewers so they lie flat. Broil the shrimp for 2 minutes, turn the skewers, and broil for 2 minutes more. Serve warm or chilled, with the marinade on the side.

Serving Size: 6 shrimp

Calories 165
Fat 9 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 1 g
Fiber 0 g
Sugars 0 g
Cholesterol 160 mg
Sodium 185 mg
Potassium 230 mg
Protein 20 g
Phosphorus 200 mg
Choices: Lean Protein 3, Fat 1


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