You can also grill these zesty shrimp. Place the shrimp skewers on a grill rack coated with cooking spray; grill the shrimp 4 minutes on each side or until done.
Yield:
4 servings (serving size: 1 skewer, 1/2 cup cabbage, and 1 1/2 tablespoons sauce)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
10 Minutes
Cook:
7 Minutes
Marinate:
1 Hours
Nutritional Information
Calories
219
Fat
7.0 g
Satfat
1.0 g
Protein
23.4 g
Carbohydrate
16.6 g
Cholesterol
202 mg
Iron
4.2 mg
Sodium
602 mg
Caloriesfromfat
28 %
Fiber
1.1 g
Calcium
159 mg
Ingredients
1/4 cup
orange marmalade
1 tablespoon
olive oil
2 tablespoons
fresh lime juice
2 tablespoons
garlic chile sauce (such as House of Thai)
1/4 teaspoon
salt
1 1/2 pounds
jumbo shrimp (about 20), peeled and deveined
Cooking spray
1 teaspoon
vegetable oil
1 teaspoon
dark sesame oil
6 cups
shredded napa (Chinese) cabbage
1/4 teaspoon
salt
Preparation
Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.
Preheat broiler.
Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.
Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.
Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.
Note:
Oxmoor House Healthy Eating Collection
January 2003
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