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Jalapeno Tiger-Shrimp Ginger Skewers
Source: dLife

Grilled Jalapeno peppers filled with Tiger shrimp, and ginger.

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 96.4
Total Carbs 5.7 g
Dietary Fiber 2.3 g
Sugars 2.8 g
Total Fat 4.1 g
Saturated Fat 2.0 g
Unsaturated Fat 0.7 g
Potassium 509.3 mg
Protein 9.8 g
Sodium 88.7 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  whole jalapeno pepper
12 each  whole jalapeno pepper
12 each  fresh basil leaves
1 tbsp  fresh ginger root
24 each  large raw shrimp
1 tbsp  salted butter
1 pinch  salt and pepper
1 each  medium limes
  1. Slit open the jalapenos from top to bottom, taking care to leave the stalks intact. Scrape out the seeds. Divide the shredded basil and chopped ginger between the jalapenos and generously season the jalapenos inside.
  2. Shell the shrimp, leaving the tail section intact. Place a whole shrimp inside each jalapeno, leaving the tail poking out of the pointed end. Smear a dab of butter on top of each shrimp, then squeeze the jalapeno together to enclose the shrimp.
  3. Thread 3 jalapenos, alternating the colors, onto 2 short, parallel bamboo skews so that the jalapenos look like the rungs of a ladder. Repeat to make 8 ladders.
  4. Cook the jalapenos over fairly hot coals for approximately 5 minutes, turning frequently until they are softened and a little charred, and the shrimp are cooked through.
  5. Serve with wedges of lemon or lime.

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