Lemony Shrimp & Tomatoes Recipe

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Lemony Shrimp & Tomatoes Recipe
Lemony Shrimp & Tomatoes Recipe photo by Taste of Home
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Lemony Shrimp & Tomatoes Recipe

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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 minutes on each side or until shrimp are no longer pink. Serve with sauce. Yield: 4 kabobs (1/2 cup sauce).
Originally published as Lemony Shrimp & Tomatoes in Taste of Home April/May 2014

Nutritional Facts

1 kabob with 2 tablespoons sauce: 147 calories, 5g fat (1g saturated fat), 140mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

  • 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
  1. In a large bowl, whisk lemon juice, oil, garlic and lemon peel until blended. Add shrimp; toss to coat. Let stand 10 minutes.
  2. Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
  3. On four metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
  4. Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce. Yield: 4 kabobs (1/2 cup sauce).
Originally published as Lemony Shrimp & Tomatoes in Taste of Home April/May 2014

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Reviews forLemony Shrimp & Tomatoes

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MY REVIEW
JANENOV46 User ID: 3295323 117490
Reviewed Aug. 11, 2014

"We live near the ocean here in Pensacola and always looking for new ways with shrimp. the marinade is just wonderful."

MY REVIEW
Beema User ID: 446601 195013
Reviewed Jun. 5, 2014

"Any recipe with shrimp will grab my attention... so of course, I had to make this one. No grill, so I did it under the broiler, prepared exactly as written, and we loved it. Did not make the dipping sauce; served it with rice on the side. As a volunteer field editor, I am delighted to recommend this recipe."

MY REVIEW
[email protected] User ID: 77962 193383
Reviewed May. 24, 2014

"I substituted small sweet peppers for the tomatoes, and omitted the dipping sauce for lack of time, but at least I made the shrimp part as written. The marinade was simple and lemony, and my kids loved it."

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