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

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 6 ounces)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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