Find healthier versions of popular Korean dishes in the May issue of SELF, on newsstands now!Brag about your weight loss:
The editors of SELF are looking for Jump Start dieters to share their weight loss stories in a future issue. E-mail email@example.com with your name, age, starting weight, current weight, goal weight, when you started the plan and a quick explanation of why you signed up. We can’t wait to hear from you!
This lean shrimp dish really satisfies. It’s packed with protein, low on fat and perfect for a party. Enjoy!
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.