Prep time: 15 minutes
Cook time: 12 minutes
Yield: 4 servings
Serving size: 3 shrimp, ½ zucchini cut into 4 slices, ¼ red pepper, ¼ yellow pepper, ¼ red onion
1 Tbsp paprika
½ Tbsp garlic powder
½ Tbsp ground oregano
½ Tbsp ground thyme
½ Tbsp dried basil
1 tsp cayenne pepper
1 tsp onion powder
1 tsp Stevia®
½ tsp salt
½ tsp black pepper
12 raw jumbo shrimp, peeled + deveined (keep tails on)
1 large red onion, peeled + quartered
2 zucchini, washed and cut into 8 thick slices each
1 red bell pepper, quartered
1 yellow bell pepper, quartered
5-6 wooden skewers
If using wooden skewers, soak 30 minutes prior to putting on the grill so they don’t burn.
Heat your grill to medium-high heat.
In a shallow bowl, mix ingredients for the Cajun Rub. Add shrimp and toss with hands, thoroughly coating each shrimp.
Thread shrimp on their own skewers (6 per skewer), and veggies on their own skewers.
Lightly coat skewers with nonstick cooking spray. Place veggies on hot grill. Cook for a total of 12 minutes, flipping halfway. Add shrimp halfway through cooking veggies (6 minutes in), flip over shrimp after 3 minutes. Squeeze juice from one lemon over the tops of the kabobs.
Notes: 1 serving: 3 shrimp, ½ zucchini cut into 4 slices, ¼ red pepper, ¼ yellow pepper, ¼ red onion.
Per Serving: (3 shrimp, ½ zucchini cut into 4 slices, ¼ red pepper, ¼ yellow pepper, ¼ red onion)
Calories from fat: 9
Saturated Fat: 0g