Recipe of the Month – Fresh Citrus Grilled Shrimp

This is a great dish for summer grilling! It goes well served with spiral zucchini (use your vegetti tool or slice thin, wide strips), tossed with a low-fat cilantro lime dressing or steamed in some low sodium broth. The shrimp is also good with a spinach salad.

Texture: Regular

Ingredients:
• 20 jumbo shrimp, about 1 pound 16/20 count, shelled, cleaned, and deveined
• 1 tablespoon extra virgin olive oil
• Juice from ½ lime
• 1 tablespoon fresh squeezed orange juice
• Few sprigs fresh cilantro, chopped
• ¼ teaspoon fresh minced garlic
• 1/3 teaspoon salt
• 1/8 teaspoon pepper
• ¼ fresh lime

Directions:

1. Rinse, shell and devein the shrimp, leaving the tails on if able.
2. Pat shrimp dry and place in a medium mixing bowl
3. Add the oil, orange juice, lime juice, cilantro, garlic, salt, and pepper to bowl.
4. Mix to coat shrimp evenly.
5. Cover bowl with plastic wrap, place it in the refrigerator for 20 minutes.
6. Remove shrimp from the refrigerator and bring to room temperature while preparing your grill.
7. Prepare grill to medium-high heat. If using charcoal, let coals burn until they are gray on the entire surface.
8. Use tongs or a long-handled BBQ spatula, place shrimp on the grill *
9. Cook the shrimp for 2-3 minutes on each side. Shrimp are done when they turn opaque orange.
10. Remove from heat and squeeze additional lime over.

* Can also soak bamboo skewers in water 20 minutes up to 3-4 hours and place shrimp on for individual servings-allow 4-5 shrimp per skewer.

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Adapted from Furtado, M and Ewing, J: Recipes for Life After Weight Loss Surgery (revised & updated) 2012 Fair Winds Trading

Nutrition Information:
Calories: 160; Protein: 23 grams; Carbs: 1.8 g; Total Fat: 5.5 g

 

From the Weight Loss Connection newsletter – Inova Bariatric Surgery