Tag: cilantro lime rice

Grilled Cilantro Lime Shrimp Kebabs

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.  

I use my grill all summer long, and since we LOVE Cilantro Lime Shrimp[1], I adapted for the grill. This would be perfect for back yard parties as an appetizer, or you can serve this for dinner for 4 people with cilantro lime rice[2], fiesta bean salad[3], a big garden salad with avocado, or whatever you desire.

Since making the salmon kebabs[4] last week, I loved how the lemon wedges looked between the salmon chunks, so I thought it would be pretty to do the same with the lime here. Completely optional but if you decide to do this, keep in mind that the lime juice will begin to cook the shrimp if you prep these too far in advance.

Grilled Cilantro Lime Shrimp Kebabs
Servings: 8  • Size: 1 kebab  • Old Points: 1 pts • Weight Watcher Points+: 2 pt
Calories: 74 • Fat: 1 g • Carb: 3 g • Fiber: 1 g • Protein: 13 g • Sugar: 0 g
Sodium: 384 mg (with salt) • Cholest:94 mg


  • 32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
  • 3 cloves garlic, crushed
  • 24 slices (about 3) large limes, very thinly sliced into rounds (optional)
  • olive oil cooking spray (I use my mister)
  • 1 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1/4 cup chopped fresh cilantro, divided
  • 16 bamboo skewers soaked in water 1 hour
  • 1 lime cut into 8 wedges


Heat the grill on medium heat and spray the grates with oil. Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.

Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.

Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side. Top with remaining cilantro and fresh squeezed lime juice before serving.

Makes 8 kebabs.


  1. ^ Cilantro Lime Shrimp (www.gordon-ramsay-recipe.com)
  2. ^ cilantro lime rice (www.gordon-ramsay-recipe.com)
  3. ^ fiesta bean salad (www.gordon-ramsay-recipe.com)
  4. ^ salmon kebabs (www.gordon-ramsay-recipe.com)

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Mexican Adobo Rubbed Grilled Pork Tenderloin

A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.

Pork tenderloin is the leanest cut of pork, in fact it’s just as lean as a skinless chicken breast, and it doesn’t take long to cook, which makes it perfect for busy weeknights. If you’re tired of making the same ‘ole thing for dinner, this is the answer (and bonus, it’s totally man-friendly).

I was really in the mood for some Cilantro Lime Rice[1], and I thought it was the perfect compliment; I used some lime wedges to squeeze over the pork – delish! I was craving white rice, but I often use brown rice too as a whole grain option. For an even healthier side, last week’s Fiesta Bean Salad[2] would also be fabulous!

This recipe is from the cookbook Simple Food, Big Flavor[3],
by Aarón Sánchez (you may know him as one of the judges on Chopped[4]).
Yesterday I made a batch of Aaron’s Adobo[5] with full intentions of making
this pork dish. I still have a lot of adobo left, so I’m going to use
the rest to grill some pork chops this weekend. It was pretty chilly
yesterday, so rather than making this on my grill, I used my broiler instead.

Mexican Adobo Rubbed Grilled Pork Tenderloin
Servings: 4 • Size: 1/4 • Old Points: 4 • Weight Watcher Points+: 4 pt
Calories: 182 • Fat: 6.5 g • Carb: 3 g • Fiber: 1.5 g • Protein: 27.5 g • Sugar: 0 g
Sodium: 66 mg (without the salt) • Cholest: 81 mg


  • 18 oz pork tenderloin
  • 3 tbsp Aaron’s Adobo[6]
  • 1 tsp olive oil
  • kosher salt, to taste


Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.

Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.

Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes. Let the pork rest about 5 minutes before slicing.


  1. ^ Cilantro Lime Rice (www.gordon-ramsay-recipe.com)
  2. ^ Fiesta Bean Salad (www.gordon-ramsay-recipe.com)
  3. ^ Simple Food, Big Flavor (www.amazon.com)
  4. ^ Chopped (www.foodnetwork.com)
  5. ^ Aaron’s Adobo (www.gordon-ramsay-recipe.com)
  6. ^ Aaron’s Adobo (www.gordon-ramsay-recipe.com)

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Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice[1] would be perfect!

Santa Fe Turkey Stuffed Peppers
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt) 


For the filling:

  • 1/2 lb 99% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 3 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • kosher salt to taste

For the peppers:

  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
  • 1 tbsp chopped scallions, for garnish


In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.


  1. ^ cilantro lime rice (www.gordon-ramsay-recipe.com)

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