Cilantro-Basil Grilled Shrimp Recipe

Cilantro-Basil Grilled Shrimp Recipe
Cilantro-Basil Grilled Shrimp Recipe photo by Taste of Home
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Cilantro-Basil Grilled Shrimp Recipe

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With plenty of cilantro and basil in my garden and a bottle of tequila in the pantry, I knew just what to do to these shrimp. I think the crushed red pepper really gave it an extra kick! —Tami Penunuri, Leauge City, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 5 min.

Ingredients

  • 3 tablespoons orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • 2 tablespoons tequila
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined

Directions

In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.
Originally published as Cilantro-Basil Grilled Shrimp in Healthy Cooking December/January 2013, p64

Nutritional Facts

3 ounces cooked shrimp: 124 calories, 4g fat (1g saturated fat), 138mg cholesterol, 245mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

  • 3 tablespoons orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • 2 tablespoons tequila
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined
  1. In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
  2. Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.
Originally published as Cilantro-Basil Grilled Shrimp in Healthy Cooking December/January 2013, p64

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