Skip to Content

Shrimp & Plum Kebabs


  • 3 Tbsp canola oil, or toasted sesame oil
  • 2 Tbsp chopped fresh cilantro
  • 1 tsp freshly grated lime zest
  • 3 Tbsp lime juice
  • 1/2 tsp salt
  • 12 raw shrimp, (8-12 per pound), peeled and deveined
  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 2 plums, pitted and cut into sixths


    Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 Tbsp mixture in small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.Preheat grill to medium-high.Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Eating Well

Shop Ingredients