Grilled Shrimp with Lemon Vinaigrette Recipe

3.5 2 3
Grilled Shrimp with Lemon Vinaigrette Recipe
Grilled Shrimp with Lemon Vinaigrette Recipe photo by Taste of Home
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Grilled Shrimp with Lemon Vinaigrette Recipe

Read Reviews
3.5 2 3
Publisher Photo
I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. —Amber Massey, Fort Worth, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 5 min.

Ingredients

  • 1/4 cup lemon juice
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 pounds uncooked large shrimp, peeled and deveined

Directions

In a large bowl, whisk the first eight ingredients; add shrimp.
Cover and refrigerate for 30 minutes.
Drain and discard marinade. Thread shrimp onto 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 for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.
Originally published as Grilled Shrimp with Lemon Vinaigrette in Healthy Cooking June/July 2012, p38

Nutritional Facts

3 ounces cooked shrimp: 140 calories, 4g fat (1g saturated fat), 172mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

  • 1/4 cup lemon juice
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 pounds uncooked large shrimp, peeled and deveined
  1. In a large bowl, whisk the first eight ingredients; add shrimp.
  2. Cover and refrigerate for 30 minutes.
  3. Drain and discard marinade. Thread shrimp onto 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 for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.
Originally published as Grilled Shrimp with Lemon Vinaigrette in Healthy Cooking June/July 2012, p38

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Lady-L User ID: 7297136 187574
Reviewed Jan. 1, 2014

":)"

MY REVIEW
_Claudine_ User ID: 1422428 194280
Reviewed Jul. 1, 2012

"Nice lemony garlic flavor after grilling. This was easy to do and a great summer dinner."

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