Sun-Dried Tomato Spiced Shrimp

Becky Luigart-Stayner; Jan Gautro

To get the most flavor from the marinade, press the sides of the bag when you turn it during the marinating process.

Yield: 4 servings (serving size: about 6 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 25%
  • Fat: 6.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 35.5g
  • Carbohydrate: 5.7g
  • Fiber: 1.2g
  • Cholesterol: 259mg
  • Iron: 4.8mg
  • Sodium: 292mg
  • Calcium: 102mg

Ingredients

  • 1 (8-ounce) jar oil-packed sun-dried tomato halves
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/4 teaspoons curry paste
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Cooking spray

Preparation

  1. Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor. Place remaining oil and sun-dried tomatoes in sun-dried tomato jar; reserve for another use. Add cilantro, rind, juice, and curry to food processor; process until smooth. Combine tomato mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove shrimp from bag; discard marinade.
  2. Prepare grill to medium-high heat.
  3. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
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