Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
104
Calories
24g
Protein
0g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 chopped fresh cilantro
- 1 teaspoon minced garlic
- ¼ cup margarita mix (from 33.8-oz. bottle)
- 2 tablespoons tequila
- 12 shelled deveined uncooked large shrimp with tails left on
Directions
1
Soak 4 bamboo skewers in water for 30 minutes.
2
In 1-quart resealable food storage plastic bag, combine cilantro, garlic, margarita mix and tequila.
3
Add shrimp; seal bag and shake to coat.
4
Refrigerate 30 minutes to marinate.
5
Meanwhile, heat grill.
6
When ready to grill, thread shrimp on skewers; discard marinade.
7
Place shrimp on gas grill over medium heat or on charcoal grill 4 to 6 inches over medium coals.
8
Cook 5 to 7 minutes or until shrimp turn pink, turning several times.
Recipe sourced from
fandom