Grilled Chili Lime Shrimp Kabobs

These spicy Grilled Chili Lime Shrimp Kabobs make a great main course for a summer barbecue. They are suitable for low-carb, ketogenic, Atkins, gluten-free, Paleo, and Banting diets. 
Course Main Course
Cuisine American, low-carb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Annissa Slusher


  • 1/4 cup lime juice freshly squeezed
  • 2 tablespoons olive oil extra virgin
  • 2 teaspoons lime zest
  • 1 jalapeño pepper seeded and minced
  • 1 clove garlic crushed
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon granulated stevia erythritol blend (or honey for Paleo diets)
  • 1/4 cup cilantro finely chopped
  • 1/2 teaspoon salt
  • 12 ounces large uncooked shrimp defrosted, if using frozen
  • 4 ounces red onion (about 1/2 large) cut into large chunks
  • 4 ounces green bell pepper (about one) cut into large chunks


  1. Prepare bamboo skewers by soaking  in warm water for 45 minutes to an hour. If you do this first, they should be adequately soaked by the time the shrimp are finished marinating. 

  2. In a medium mixing bowl, stir together the lime juice, olive oil, lime zest, jalapeño garlic, chili powder, cumin, granulated sweetener (or honey), cilantro and salt. Stir together until mixed.

  3. Stir shrimp into the marinade. Cover and refrigerate for 45 minutes to 1 hour.

  4. Preheat grill to high. Slide the shrimp, bell pepper, and onion chunks alternating. Brush the kababs with the remaining marinade being careful to cover the vegetables.

  5. Place kabobs on grill over high heat and cook over an open grill for 3-5 minutes. Using tongs, turn skewers and grill for another 3-5 minutes or until shrimp are opaque and cooked through. Remove from grill to a serving platter. 

Recipe Notes

Serving size: 1/4 of recipe or about 5 ounces.

Per serving: 

Calories: 167

Fat (g): 8

Carbs (g): 8*

Fiber (g): 3

Protein (g): 16

Net carbs (g): 5

*Calculated using the granulated stevia/erythritol blend