- make this recipe
- user reviews (7)
-
1
teaspoon finely shredded lime peel
-
1/4
cup lime juice (about 1-1/2 limes)
-
1
jalapeno seeded and finely minced*
-
1
tablespoon garlic, minced
-
2
tablespoons low-sodium soy sauce
-
3
tablespoons olive oil
-
1
teaspoon chili powder
-
1/4
teaspoon cayenne pepper
-
2
tablespoons cilantro
-
1
tablespoon honey
-
1 1/2
pounds medium shrimp (about 6 per person)
1. Preheat grill to medium-high. In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
2. Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer then 20 minutes, or the acidic lime juice will cook the shrimp.
3. Place shrimp on cutting board and nestle them together in groups of six. Using two bamboo sewers for each group, skewer the shrimp together (this is nice for presentation, keeps shrimp from falling into the grill, and makes them easier to turn).
4. Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque. Serve with Toasted Couscous with Grilled Mango and Zucchini, see recipe. Makes 4 servings.
- Tip *Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
- Servings Per Recipe 4,
- Calories 211,
- Protein (gm) 35,
- Carbohydrate (gm) 4,
- Fat, total (gm) 6,
- Cholesterol (mg) 259,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 389,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 320,
- Potassium (mg) 330,
- Calcium (DV %) 91,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Made this recipe with a friend. It was just delicious!! We put the shrimp over top of cooked pasta dinner. We made corn salsa and a watermelon arugula salad alongside. One of the best shrimp marinates I have ever tried!!
7/6/2011 12:22:37 PM Report AbuseI made this recipe yesterday, and used it as an appetizer while my husband grilled other foods for our entree. It disappear quickly, everyone loved it! I used a mild banana pepper from my garden instead of the hotter chile.
7/3/2011 02:26:34 PM Report AbuseI didn't have time to fire up the grill so just sauteed the shrimp; very tasty without being too spicy, really loved the ease of this recipe.
7/3/2011 06:59:06 AM Report AbuseJust made it this evening. Enjoyed it very much. However, the recipe in the magazine on page 176 of your June 2011 had an error in it. It was written "1/4 Tbsp lime juice (about 1 1/2 limes)". I realized the 1 1/2 limes was more like 1/4 cup than a 1/4 Tbsp and I went with my gut and used 1/4 cup lime juice. They are so good that you definitely need more than 6 shrimp per adult.
6/27/2011 07:26:53 PM Report AbuseSpice was spot on. Whole family loved it!! Paired it with Fresh Corn Salad contained in this June's issue. Will definitely be making this recipe again.
6/13/2011 10:25:41 AM Report Abuse