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Grilled Shrimp Kebab


  • 1 medium hass avocados, halved

  • 1/2 plum tomato, seeded and diced

  • 1/2 lime, juiced

  • 2 tbsp red onion, minced

  • 1 small clove garlic, mashed

  • 1/2 tbsp chopped cilantro

  • Kosher salt and fresh pepper, to taste


  • 16 jumbo shrimp (3/4 lb), shelled and deveined

  • 1 garlic crushed

  • 2 tbsp prepared salsa verde

  • 4 tortilla shells

  • 1 cup shredded romaine lettuce

  • 1 cup canned fat free re-fried beans


  1. Pre-soak skewers at least 30mins.

  2. Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

  3. Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.

  4. Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1-2mins on each side. Set aside.

  5. Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.

Adapted from Skinny Taste

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