Grilled Ginger-Lime Shrimp

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)

Recipe from

Cooking Light

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


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.

Jackie Mills, MS, RD,

Cooking Light

July 2008
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