Orange-Ginger Shrimp Skewers

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.

Yield: 8 servings (serving size: 1 skewer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 24%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 12.2g
  • Carbohydrate: 7.4g
  • Fiber: 1g
  • Cholesterol: 86mg
  • Iron: 1.5mg
  • Sodium: 218mg
  • Calcium: 46mg

Ingredients

  • 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

Preparation

  1. Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes.
  2. Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers.
  3. 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.
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