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Grilled Shrimp with Lemon Vinaigrette

 Grilled Shrimp with Lemon Vinaigrette
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
4 ServingsPrep: 10 min. + marinating Grill: 5 min.


  • 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


  • 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.
Nutritional Facts: 3 ounces cooked shrimp equals 140 calories,

2 of 2

Grilled Shrimp with Lemon Vinaigrette (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 172 mg cholesterol, 346 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchange: 3 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.