Cilantro-Lime Shrimp

Cilantro-Lime Shrimp

1 KABOB 167 cal., 8g fat (1g sat. fat), 138mg chol., 284mg sod., 4g carb. (1g sugars, 0 fiber), 19g pro.
TAKES 30 min. SERVES 4
Ingredients
1/3 cup chopped fresh cilantro 
11⁄2 tsp. grated lime zest
1/3 cup lime juice
1  jalapeno pepper, seeded and minced
2  Tbsp. olive oil
3  garlic cloves, minced
1⁄4  tsp.salt
1⁄4  tsp. ground cumin
1⁄4  tsp. pepper
1 lb. uncooked shrimp (16-20 per lb.), peeled and deveined
Lime wedges

Directions

  1. Mix the first 9 ingredients; toss with shrimp. Let stand 15 minutes.
  2. Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 350° and set the timer to 20 minutes. Let the grill preheat for 10 minutes.
  3. Thread shrimp and lime wedges onto 4 metal or soaked wooden skewers. When the grill has preheated, place shrimp on the Grill Plate. Grill until shrimp turn pink, 2-4 minutes per side.

Eric’s Tip: If you prefer to not mess with peeling and deveining fresh shrimp, pick up a bag of the frozen variety. It’s cheaper, and frozen shrimp will keep for at least 3 months.

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