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Moroccan Shrimp

Moroccan Shrimp

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 1 skewer or 6 to 7 shrimp)
  • Cook time:6 Minutes
  • Prep time:5 Minutes
  • Marinate:2 Hours

Ingredients

  • 1/2 cup plain nonfat yogurt
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 2 1/2 pounds large shrimp, peeled and deveined, tails intact
  • Cooking spray

Preparation

Combine first 13 ingredients in a large bowl. Add shrimp; stir to coat. Cover and marinate in refrigerator 2 hours, stirring occasionally.

While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread shrimp evenly onto skewers.

Preheat grill.

Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 5.0g
  • Saturated fat: 0.8g
  • Protein: 31.7g
  • Carbohydrate: 10.2g
  • Cholesterol: 230mg
  • Iron: 3.9mg
  • Sodium: 334mg
  • Calories from fat: 21%
  • Fiber: 0.3g
  • Calcium: 109mg
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Moroccan Shrimp recipe

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