Yummy Grilled Shrimp
Yield
8 servingsPrep
20 minCook
15 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
olive oil
|
|
2 | tablespoons |
parsley leaves
fresh, chopped |
|
2 | teaspoons |
coriander seeds
ground |
|
1 | teaspoon |
salt
coarse |
|
¼ | teaspoon |
black pepper
|
|
2 | pounds |
shrimp
|
|
2 | tablespoons |
lemon juice
|
|
1 | tablespoon |
ginger
grated |
|
12 | each |
skewers
|
* |
¼ | teaspoon |
red pepper flakes
crushed |
|
½ | teaspoon |
thyme
dried |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
olive oil
|
|
3E+1 | ml |
parsley leaves
fresh, chopped |
|
1E+1 | ml |
coriander seeds
ground |
|
5 | ml |
salt
coarse |
|
1.3 | ml |
black pepper
|
|
907.2 | g |
shrimp
|
|
3E+1 | ml |
lemon juice
|
|
15 | ml |
ginger
grated |
|
12 | each |
skewers
|
* |
1.3 | ml |
red pepper flakes
crushed |
|
2.5 | ml |
thyme
dried |
* |
Directions
Soak bamboo skewers 1 hour before using.
Devein shrimp with scissors leaving shell intact.
Mix all ingredients except shrimp until blended.
Ad shrimp and marinate 30 minutes at room temperature or overnight in refrigerator.
Drain and discard marinade. Thread shrimp on 2 parallel skewers.
Cook 1½ to 2 minutes per side.