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Lemony Shrimp & Tomatoes

 Lemony Shrimp & Tomatoes
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
4 ServingsPrep: 20 min. + marinating Grill: 5 min.

Ingredients

  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon peel
  • 1 pound uncooked jumbo shrimp, peeled and deveined
  • 2/3 cup fresh arugula
  • 2 green onions, sliced
  • 1/4 cup plain yogurt
  • 2 teaspoons 2% milk
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, divided
  • 12 cherry tomatoes
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, whisk lemon juice, oil, garlic and lemon peel until
  • blended. Add shrimp; toss to coat. Let stand 10 minutes.
  • Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar
  • and 1/4 teaspoon salt in a food processor; process until smooth.
  • On four metal or soaked wooden skewers, alternately thread shrimp and
  • tomatoes. Sprinkle with pepper and remaining salt.
  • Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3

2 of 2

Lemony Shrimp & Tomatoes (continued)

Directions (continued)

  • minutes on each side or until shrimp are no longer pink. Serve with
  • sauce. Yield: 4 kabobs (1/2 cup sauce).
Nutritional Facts: 1 kabob with 2 tablespoons sauce equals 147 calories, 5 g fat (1 g saturated fat), 140 mg cholesterol, 475 mg sodium, 6 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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