Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 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
- 1 tablespoon olive oil
- 2 garlic cloves, Pressed
- 1 teaspoon minced Peeled fresh ginger
- ½ teaspoon dried crushed red pepper
- 16 uncooked Jumbo Shrimp, Peeled, Deveined
- 4 x 12-inch-Long Wooden Skewers, Soaked in water 30 minutes
- ¼ cup chopped Fresh cilantro
- lemon or lime Wedges
Directions
Mix olive oil, garlic, minced ginger and crushed red pepper in Shallow Dish.. Add Shrimp, Turning to Coat with oil Mixture. Let Stand at Room Temperature 15 minutes or Refrigerate up to 2 Hours.Prepare Barbecue (medium-High Heat) or Preheat Broiler. Thread 4 Shrimp on Each of 4 Skewers. Grill or Broil Just until Cooked Through, about 3 minutes Per Side. Sprinkle Shrimp with chopped cilantro. Garnish with lemon or lime and Serve Immediately.
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