Shrimp BBQ

45 minutes Prep: 10 minutes Cook: 5 minutes

95 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	olive oil
2	tablespoons	parsley leaves	fresh, chopped
2	teaspoons	coriander seeds	ground
1	teaspoon	coarse salt
1/4	teaspoon	black pepper
2	pounds	prawns	king
2	tablespoons	lemon juice
1	tablespoon	ginger	grated
12	each	skewers
1/4	teaspoon	red chili pepper	crushed
1/2	teaspoon	thyme	diced

Directions

Soak bamboo skewers 1 hour before using.

Clean shrimp with scissors leaving tail intact.

Mix all ingredients except shrimp until blended.

Add shrimp and marinate 30 minutes at room temperature.

Drain and discard marinade.

Thread shrimp on 2 parallel skewers.

Grill 1-1/2 to 2 minutes per side.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 82g

Amount per Serving

Calories 95 29% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 148mg	49%
Sodium 366mg	15%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 16.0g	32%

Vitamin A	4%		Vitamin C	6%
Calcium	3%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to nighsonger's Favorite Recipes

Last Recipes Viewed

Recipe Bite

About Chives

by Laurie

Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.' Read all about Chives Laurie's Words on Herbs Article. ...

Member Review

Pumpkin Muffins

It's a great lowfat recipe but I substituted baking soda for the baking powder and they rose much better. They were too moist otherwise! Also I used egg whites for one of the eggs to save on fat and calories. Also I added orange zest which gave it a nice flavour! Thanks for the recipe! Maureen Janisse