Hispanic Shrimp Dish

Posted on June 11, 2007. Filed under: Food & Nutrition |



76 calories per 2 skewers
3.5 g fat (0.8 g saturated)
7 g carbs
1.4 g fiber
23.9 g protein

Want even more healthy recipes?

Visit Self.com’s online Recipe Database, or try these other shrimp recipes:
Shrimp with Mango Sauce
Spicy Thai Shrimp with Mint Raita
Grilled Shrimp Skewers with Pineapple-Corn Relish

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This lean shrimp dish really satisfies. It’s packed with protein, low on fat and perfect for a party. Enjoy!


Serves 4

2 cloves garlic, smashed
1 tbsp olive oil
2 tsp fresh lime juice
1 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper

8 bamboo skewers, 10 inches long, soaked in water 30 minutes
24 large shrimp (about 1 lb), peeled and deveined
1 small red onion
16 serrano chiles
24 cherry tomatoes

In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don’t stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt. Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with Pico de Gallo Amarillo.


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