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Fiery Southwestern Seafood Skewers
Source: dLife

Succulent shrimp and scallops with tender onion and zucchini.

Prep Time: 25 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 163.3
Total Carbs 10.9 g
Dietary Fiber 2.3 g
Sugars 6.5 g
Total Fat 5.4 g
Saturated Fat 0.5 g
Unsaturated Fat 1.5 g
Potassium 459.3 mg
Protein 17.3 g
Sodium 456.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Other Carbs , 2 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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8 oz  raw medium shrimp
8 oz  large scallops
1 each  medium red bell peppers
1 each  medium onions
1 each  medium zucchini
2 tbsp  chipotle peppers in adobo sauce
1 tbsp  fresh lime juice
1 tbsp  canola oil
2 tsp  brown sugar
0 1/2 tsp  salt
0 1/2 tsp  ground cumin
2 each  medium garlic cloves
2 tbsp  fresh cilantro
1 cup  lime wedges for decoration
  1. Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops and pat dry with paper towels.
  2. On 4 long metal skewers, alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces.
  3. In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, salt, cumin, and garlic. Brush kabobs with chipotle mixture.
  4. Grill kabobs on the greased rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly.
  5. Sprinkle kabobs with cilantro and serve with lime wedges.

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