Macros for 1/2 entire recipe (including 1/2 of both sauces)

Ingredients for Shrimp Skewers:

  • 200g Cooked Shrimp (measured raw)
  • 170g Bell Pepper Chopped into large pieces
  • 100g Red Onion Chopped into large pieces
  • 170g Zucchini or Squash Chopped into large pieces
  • Skewers


  • Pre-heat the grill or oven to 400F
  • Coat the shrimp using HALF the sweet chile sauce. (see instructions below)
  • Assemble the kebabs alternating the shrimp and vegetables. Lightly season with salt and pepper.
  • Place the prepared skewers on the grill or in the oven on a foil lined baking sheet for 10-12 minutes or until the vegetables start to crisp
  • Remove from heat and let cool.
  • Enjoy with the remaining sweet chile and cilantro lime sauces. (see instructions below)

Macros for Sweet Chile Sauce (roughly 250g)


  • 1/2 Cup Rice Vinegar
  • 1/4 Cup of Water
  • Stevia (4 +/- Packets)
  • 1 Tbs Minced Garlic
  • 1 Tbs Red Pepper Flakes
  • 1 Tbs Sriracha
  • 1 Tbs Cornstarch
  • 1 Tbs COLD water
  • Salt to taste


  • Combine the cornstarch and cold water. Mix until fully dissolved and set aside.
  • In a small sauce pan, bring the vinegar, water and stevia to a boil. Lower heat and add in the garlic, red pepper, salt and sriracha. Let simmer 2-3 minutes.
  • Slowly add in the cornstarch mixture using a whisk to avoid clumping. The sauce will thicken quickly. Remove from heat and let cool.
  • You may need to add more stevia or use less sriracha- adjust to your personal preference.

Macros for Cilantro-Lime Dipping Sauce:


  • 1/2 Cup Plain Non-fat Greek Yogurt
  • 1 Tbs Garlic
  • 1 Tbs Cilantro Paste
  • Juice from one half of a Lime
  • Salt & Pepper to taste


  • Mix all ingredients well and let set in the refrigerator.

Important Notes:

  • This recipe is approved to have up until 4 week out mark. If you omit the cilantro-lime sauce it can be consumed for the entire prep.

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