Ww Spicy Shrimp Kebabs With Tomatillo Salsa

READY IN: 31mins
Recipe by teresas

This is out of the Weight Watcher "Take-Out-Tonight" cookbook. It was marked in my cookbook as make again by DH. It has only 2 points. Cooking time does not include marinating time.

Top Review by DailyInspiration

Made these tasty shrimp tonight for dinner. I really liked the marinade and the shrimp and veggies were nice and flavorful. Had to cook them on my indoor/outdoor grill -- no skewers just grilled them loose. I made the tomatillo pico de gallo style (as per recipe) to go with the shrimp and I served it on the side. I think next time I would prefer serving the shrimp with the tomatillo salsa pureed in the blender vs. the pico de gallo style. Still very good and tasty.

Ingredients Nutrition


  1. To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
  2. Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
  3. Refrigerate, turning the bag occasionally, about 20 minutes.
  4. To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
  5. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
  6. Remove the shrimp and vegetables from the marinade; discard the marinade.
  7. Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
  8. Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
  9. Serve with the salsa.

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