Jul - Aug 2016

Coconut & Lime Cilantro Glazed Shrimp

By Robin Plotkin, RD LD and Jaime Ruisi,

 

Introduction

Why go out for Mexican when it’s so easy to make a home? With this recipe, you can enjoy all the delicious, authentic flavor of a Mexican meal without a fuss and extra fat. And with a little bit of planning, you can get this dish on the table fast! This Mexican inspired dish captures the sweet and savory flavors we all crave.  The shrimp is coated in freshly squeezed lemons and limes and topped off with coconut flakes. Serve over rice or lettuce for an easy and delicious dinner.

 

Ingredients

2

     limes

2

     lemons

1/3 cup

     onion, chopped

 

     fresh cilantro, chopped

3 tbsp

     unsweetened coconut flakes

½ tbsp

     olive oil

¼ tsp

     red pepper flakes

¼ tsp

     black pepper

¼ tsp

     salt

¾ lb

     jumbo shrimp, cooked

 

Method of Preparation

1. In a bowl, squeeze the juice from limes and lemon.

2. Add chopped onion, cilantro and coconut to the bowl. Mix well.

3. Stir in olive oil, red and black pepper, and salt.

4. Add shrimp to the bowl and mix. Be sure to coat all shrimp with marinade.

5. Place all contents into a resealable bag or glass bowl covered. Place in the refrigerator for 20 minutes.

6. Place shrimp onto a hot grill.  Brush the remaining marinade onto the shrimp. Let shrimp cook for 3 minutes on each side. Serve.

 

Yield and Servings

Yield: 4 servings (~28 pieces of shrimp)
Serving Size: 7 pieces of shrimp

 

Nutritional Analysis

Calories 95, Protein 9, Carbohydrates 5 g, Total fat 5 g, Cholesterol 75 mg, Sodium 238 mg, Sugars 1 g, Fiber 1 g