Grilled Shrimp And Avocado Kabobs
Kevin Alexander
Kevin Alexander
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248 Calories
26 g Carbs
15 g Protein
9 g Fat
Total Time
5 servings

What's better than the meaty texture of grilled shrimp? How about the addition of grilled avocado? This easy grilling recipe uses minimal ingredients but packs in maximum flavor. Throw on some peppers and onions and top with a lime-infused marinade. The whole thing takes about 30 minutes to whip up. The best part: It passes the #FitMenCook 3-color meal rule. What's that, you ask? Challenge yourself to eat at least three different colors at each meal. The colors can only be from a vegetable, fruit, grain, or legume. Animal-based proteins are not included.

Kabob Ingredients

  • 1 lb prawns
  • 1½ avocado
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 red onion, sliced
  • 1 tbsp garlic, pureed
  • 1 tsp cayenne pepper
  • salt and pepper to taste

Marinade Ingredients

  • ½ tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • ½ tsp ginger, pureed
  • 1½ tsp garlic, pureed
  • ⅛ cup cilantro
  • salt and pepper to taste

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  1. Set your grill or oven to about 400 degrees F.
  2. Soak wooden skewers in water for at least 15 minutes.
  3. Chop veggies and avocado into large pieces. Peel the shrimp, leaving the tails. Season them with garlic paste, cayenne, salt, and pepper.
  4. Assemble the kabobs. I like to use chunks of red onion as the end caps, but feel free to make the recipe your own and toss in your favorite seasonable vegetables. Opt for fibrous vegetables, because they're more filling and will likely hold up well under intense heat.
  5. Spray your grilling rack with olive oil (or nonstick cooking spray if you are using an electric grill). Place the kabobs on the grill, and cook for about 8-10 minutes. Flip them over and cook for another 8-10 minutes.
  6. In a bowl, mix the ingredients for the marinade. When the kabobs have finished grilling, brush them with the optional marinade and serve immediately.

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