Caribbean Shrimp Kabobs


  • 1 pound of large shrimp, peeled and deveined
  • 2 large red bell peppers cut into 1 ½ inch slices
  • 1 sweet onion, cut into 1 ½ inch slices
  • 2 cups pineapple chunks (canned or fresh)
  • 1 tbsp olive oil
  • 1 ½ tsp curry powder
  • ¼ tsp ground allspice
  • 1/8 tsp cayenne pepper (more or less can be added depending on spice preference)
  • coarse salt to taste


1. Heat grill to high heat. If cooking in the oven preheat oven to 400 degrees

2. Assemble 8 kebabs alternating between shrimp, onion, pineapple, pepper. Arrange skewers in a nonmetallic dish

3. In a small bowl, whisk together oil, curry powder, allspice, and cayenne. Spoon marinade over skewers and turn to coat. Let stand 5 minutes. Sprinkle with salt

4. Place skewers on grill or on a baking sheet in the oven, cover and cook until grill marks are visible and shrimp are opaque (approx. 3 minutes per side) serve with side of cilantro dipping sauce. 


Cilantro Dipping Sauce


  • ½ cup firmly packed cilantro leaves
  • ¼ cup light plain Greek yogurt
  • 3 tbsp fresh lime juice
  • 1 tsp rum extract (or dark rum)
  • ½ tsp curry powder
  • Salt and pepper to taste 


1. In a blender, puree cilantro leaves, yogurt, lime juice, rum extract and curry powder, season lightly with salt and pepper. 

Nutrition information:

Per 1 skewer with 2 tbsp dipping sauce 135 calories
3g total fat
0g saturated fat
150 mg sodium
12g total carbohydrate
1g dietary fiber
17g sugar
10g protein