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.

Yield: 4 servings (serving size: 2 skewers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 22%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 34.7g
  • Carbohydrate: 2.9g
  • Fiber: 0.3g
  • Cholesterol: 259mg
  • Iron: 4.2mg
  • Sodium: 401mg
  • Calcium: 95mg

Ingredients

  • 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

Preparation

  1. 1. Combine the first 9 ingredients in a food processor, and process until coarsely chopped.
  2. 2. Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.
  3. 3. Prepare grill.
  4. 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.
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