Grilled Ginger-Lime Shrimp

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Since the chopped garlic is part of the marinade, which adheres well to the shrimp, it has plenty of time to develop its potent nutritional compounds. Serve over rice.
4 servings (serving size: 2 skewers)


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1/2 cup fresh cilantro leaves
1/4 cup thinly sliced green onions
2 tablespoons chopped peeled fresh ginger
1 tablespoon fresh lime juice
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
4 garlic cloves, chopped
1 jalapeño pepper, seeded and chopped
1 1/2 pounds large shrimp, peeled and deveined (about 32 shrimp)
Cooking spray


1. Combine the first 9 ingredients in a food processor, and process until coarsely chopped.

2. Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.

3. Prepare grill.

4. Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.

Created date

June 2008

Nutritional Information

Calories 204
Caloriesfromfat 22 %
Fat 5 g
Satfat 0.7 g
Monofat 1.6 g
Polyfat 1.8 g
Protein 34.7 g
Carbohydrate 2.9 g
Fiber 0.3 g
Cholesterol 259 mg
Iron 4.2 mg
Sodium 401 mg
Calcium 95 mg