Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons shallots, minced
- 3/4 teaspoon cumin
- 1 teaspoon hot paprika
- 1 1/2 lbs medium shrimp, peeled and deveined,shells left intact
- salt & freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon fresh lemon juice
- =
Directions
Preheat the grill over high heat.
In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
Add the shrimp and stir to coat the shrimp thoroughly.
Cover and refrigerate for about 30 minutes.
Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
(If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
Squeeze lemon juice over the top of the shrimp and serve.