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Fire Cracker Shrimp Kabobs

By Renee Gurley

Plan your 4th of July cookout with some of your favorite grilled foods. Shrimp are so quick, delicious and low in calories that it’s a natural fit for your outdoor parties. This Fire Cracker Shrimp recipe has a light tangy lime marinade & dip sauce that pairs well with grilled or roasted vegetables. Round out your meal with a some portion of steamed rice. Celebrate Independence Day with all-American food like these Fire Cracker Shrimp!



1 pound (about 16 pieces) large shrimp (raw, deveined, peeled with tail removed)
Marinade & Dipping Sauce:  
1/4 cup                               lime juice
1/4 cup  rice vinegar
1/4 cup water
6 packets sugar substitute
2 teaspoons                         Asian red chili paste
2 teaspoons                         red pepper flakes
2 count  green onion, finely chopped
2 teaspoons                        Asian sesame oil

Method of Preparation

In a bowl combine all of the sauce ingredients. Reserve 1/4 cup of the sauce for dipping in a separate container and place the other 1/2 cup of the sauce in a resealable plastic bag with the shrimp, toss to coat them and refrigerate for at least 2 to 4 hours.


Preheat grill to low temperature. Drain the shrimp and place shrimp on kabob skewers, grill until shrimp are no longer grey color but a nice pink. Turn once. They will cook very quickly, so watch them closely, the maximum cooking time is 3 to 5 minutes.

Serve hot with the reserved sauce drizzled on top.  A suggested side dish is grilled vegetables of your choice along with steamed rice.

Yield and Servings

Yield: 4 servings   (The sauce recipe will yield: 1/4 cup dipping sauce and 1/2 cup marinade.)
Serving Size: 1/4 pound shrimp, approximately 4-5 pieces of shrimp, depending upon their size


Nutritional Analysis
199.2, Protein 18 g, Carbohydrates 18.3 g, Total fat 6.3 g, Cholesterol 131.7 mg, Sodium 696.7 mg, Sugars 12.8 g, Fiber 0.2 g