This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I love both garlic and onions, and this word pithily captures the rich tastes of both." -Susie Dent
Sometimes the simple recipes are the best ones, and these marinated shrimp are a great example. Nine ingredients - that's all. Of those, 6 or 7 are things that you might have in your pantry or fridge already and the only thing to pick up at the grocery is the shrimp and maybe the lemon or parsley.
Still, this comes together with a rich, sweet, tart, salty, garlicky, fresh taste. All of the flavors are classic and they simply work well together.
Which brings us to the creative moment. You could use a bit of tarragon vinegar or lime juice instead of the lemon juice. Substitute green onion or finely minced white onion for the shallot. Basil or oregano would work in place of the parsley (or even mint). The key is the simplicity of the fresh ingredients. That will never fail you in the kitchen.
Servings: 4 | Serving size: 4 ounces shrimp
Cooking time: <30 minutes (does not include marinating more than 10 minutes)
This recipe can easily be multiplied and makes great leftovers, cold, for sandwiches or salads. Serve with Plain Mashed Potatoes | Low Sodium Version or Plain Grits or Brown Rice and a vegetable or side salad of your choice.
Fill a small pan or bowl with water and soak wooden grill skewers for 20 minutes.
Using the wooden skewers, pierce the shrimp through the middle placing 3 to 5 shrimp on each depending on the size of the shrimp.
In a small bowl, mix together the olive oil, garlic, shallot, parsley, lemon juice, lemon zest, salt, and pepper.
Place the shrimp in a shallow baking dish and spoon the marinade over the shrimp. Cover and place in the refrigerator to marinate for at least 10 minutes (or up to 4 hours).
Preheat a grill to medium-high heat.
Grill the shrimp until they are no longer pink, but do not turn rubbery (3-5 minutes on each side).
Remove the shrimp from the grill once fully cooked and serve.
Serving size: 4 ounces shrimp
|Calories 200||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||14%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 4g||0%|
|Dietary Fiber <1g||2%|
|Vitamin A 0%||Vitamin C 15%|
|Calcium 7%||Iron 6%|
|Vitamin K 70mcg||Potassium 400mg|