Grilled Mojito Shrimp Skewers

Grilled Mojito Shrimp Skewers

Categories: Healthy, Low Carb, Paleo, Ketogenic


  • 48 large shrimp, raw, deveined & tail on
  • 2 tbsp white rum like Bacardi
  • 1 tbsp brown sugar
  • 1/2 lime, zest & juice of
  • 1/2 tsp salt
  • 2 tbsp fresh mint, finely chopped
  • 24 small skewers
  • Cooking spray
  • Large Ziploc bag


  1. Soak skewers in cold water for at least 1 hour. In a small bowl, add rum, sugar, lime zest & juice (first zest 1/2 of the lime, then cut in half and squeeze the juice out of zested half), salt and mint. Whisk for 30 seconds until the sugar is dissolved. In a large Ziploc bag, add shrimp and pour marinade over. Seal the bag leaving 1" opening, squeeze the air out as much as you can and massage the marinade into a shrimp until it's all coated. Squeeze the air out one more time, seal the bag completely, place the bag in a bowl (to avoid any leaks in your fridge) and refrigerate for at least 30 minutes.

  2. Remove shrimp from the bag (discarding the marinade and a bag), thread 2 shrimp on each skewer until you run out of shrimp, place on a platter and set aside. Preheat grill on medium high, spray with cooking spray, grill shrimp for 1-2 minutes per side or until it turns pink and nice grill marks appear. Be careful not to burn shrimp. Grills vary, so watch the shrimp closely. The end of skewers might start burning, that's fine, use the BBQ tongs for turning over. Serve immediately (warm) with a lime wedge on a side.

  3. To make in advance, keep assembled and uncooked skewers in the fridge, covered, and grill the same day right before you want to enjoy them.

Nutritional Facts:
(Per serving)

Servings Per Recipe: 12 = 24 skewers
Serving Size = 2 skewers:

Calories: 16
Total Fat: 0.2g
Cholesterol: 21.3 mg
Sodium: 30 mg
Total Carbs: 3g                                                                      
Sugars: 0.2g
Protein: 2.8g