Get out the grill, this recipe Kicks! I wasn’t sure my family would be as excited as I was to try this Lime Chicken and Shrimp, but I was wrong to doubt. Every one of my kids asked me to make it again, repeatedly.
We had it over rice, with a little Lime Butter, I’ll include that recipe here too.
12-16 bamboo skewers
1 lb shrimp, deveined and tails removed
2 lbs chicken breast, cubed
4 limes (you will use the peel and the juice)
4 teaspoons lime zest (finely grated lime peel)
2 teaspoons cumin
2 teaspoons Stir Fry Seasoning
1 teaspoon pepper
3 tablespoons cooking oil
3/4 cup freshly squeezed lime juice
4 cloves garlic, minced
- Thread bamboo skewers with chicken and shrimp.
- Combine all other ingredients in a bowl to make zest baste.
- Just before grilling, brush each skewer with zest baste. Continue to brush with baste as desired while grilling to cover all pieces well, grill until shrimp is pink throughout and chicken is no longer pink throughout.
Lime Butter: Combine 6 tablespoons melted butter, 2 teaspoons lime zest, 1 teaspoon Stir Fry Seasoning, and 2 teaspoons sugar. Drizzle over rice as desired. (A little goes a long way.)