Orange-Ginger Shrimp Skewers

Orange-Ginger Shrimp Skewers Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.


8 servings (serving size: 1 skewer)

Recipe from

Cooking Light

Nutritional Information

Calories 104
Caloriesfromfat 24 %
Fat 2.8 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 1.4 g
Protein 12.2 g
Carbohydrate 7.4 g
Fiber 1 g
Cholesterol 86 mg
Iron 1.5 mg
Sodium 218 mg
Calcium 46 mg


1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh cilantro
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
2 teaspoons grated orange rind
1 minced hot red chile (optional)
1 pound large shrimp, peeled and deveined
2 oranges, peeled, cut in half and quartered
Cooking spray


Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes.

Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers.

Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.

Ying Chang Compestine,

Cooking Light

January 2002
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