Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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

Janice Daciuk
Recipe by Cooking Light September 2004


Read the full recipe after the video.

Recipe Summary

4 servings (serving size: about 6 ounces)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Prepare grill to medium-high heat.

  • Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Nutrition Facts

224 calories; calories from fat 25%; fat 6.1g; saturated fat 1g; mono fat 2.5g; poly fat 1.5g; protein 35.5g; carbohydrates 5.7g; fiber 1.2g; cholesterol 259mg; iron 4.8mg; sodium 292mg; calcium 102mg.