Grilled Shrimp Kabobs with Cilantro-Lime Butter Sauce | Midwest Living

Grilled Shrimp Kabobs with Cilantro-Lime Butter Sauce

Grilled Shrimp Kabobs with Cilantro-Lime Butter Sauce

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  • Makes: 4 servings
  • Prep 40 mins
  • Grill 6 mins

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  • 24 fresh or frozen large shrimp in shells
  • 1/3 cup butter, melted
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons finely chopped green onion
  • 1 teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 1/4 teaspoon smoked paprika or paprika
  • 1/4 teaspoon garlic salt
  • Nonstick cooking spray
  • 1/4 fresh pineapple, cored and cut into 1/2-inch thick wedges
  • Cilantro-Scented Couscous (recipe follows)
  • Fresh lime wedges


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if you like*. Rinse shrimp; pat dry.
  2. For sauce: In a small bowl, stir together melted butter, cilantro, green onion, lime peel and lime juice, paprika and garlic salt. Set aside.
  3. On four 8- to 10-inch metal skewers, thread shrimp, leaving a 1/4-inch space between pieces. Brush with some of the sauce. Transfer kabobs to a baking sheet or tray.
  4. With nonstick cooking spray, lightly coat unheated grill rack. For a charcoal grill, grill shrimp kabobs on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning once and brushing with some of the remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp kabobs on grill rack over heat. Cover; grill as above.)
  5. Thread pineapple wedges onto four 8- to 10-inch metal skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with remaining sauce halfway through grilling time.
  6. Remove shrimp and pineapple skewers from grill. Serve over Cilantro-Scented Couscous. Serve with fresh lime wedges. Makes 4 servings.


  • Time-saver: Look for shrimp already peeled and deveined in the fresh fish section of the supermarket.

Cilantro Couscous


  • 1/2 cup sliced green onions
  • 1 tablespoon hot oil
  • 1/2 teaspoon smoked paprika or paprika
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons snipped fresh cilantro
  • 3/4 cup couscous


  1. In a medium saucepan, cook sliced green onions in hot oil over medium heat until tender. Stir in smoked paprika or paprika; cook and stir for 30 seconds. Carefully add reduced-sodium chicken broth and snipped fresh cilantro. Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Makes 4 side-dish servings.

Nutrition Facts

(Grilled Shrimp Kabobs with Cilantro-Lime Butter Sauce)

Servings Per Recipe 4, fiber (g) 3, carb. (g) 33, Fat, total (g) 20, chol. (mg) 104, sodium (mg) 384, cal. (kcal) 366, pro. (g) 15

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