Lime-Rosemary Shrimp Skewers
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California
Total TimePrep: 20 min. + marinating Cook: 5 min.
- 2 tablespoons minced fresh parsley
- 2 tablespoons dry white wine or orange juice
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon grated lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 fresh rosemary sprigs (4-6 inches)
- 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- Lime wedges, optional
- In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
- Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
Editor's Note: Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed. Health Tip: Shrimp are a lean source of high-quality protein. Three ounces of cooked shrimp has 18 grams protein and just over 80 calories.
Nutrition Facts2 rosemary skewers: 103 calories, 2g fat (0 saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat.
Originally published as Lime-Rosemary Shrimp Skewers in Simple & Delicious June/July 2016
Sep 3, 2019
This was absolutely delicious. Used orange juice because we don't usually have wine. Did need a few more sprigs of rosemary than the recipe called for, but I used skewers instead so I wouldn't have to trek back out to cut more rosemary.