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Jalapeño-Lime Chicken
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Grilled Oriental Shrimp Kabobs
Make-Ahead Time: up to 12 hours in the refrigerator
Final Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
3
tablespoons reduced-sodium soy sauce or regular soy sauce
1
tablespoon regular or seasoned rice vinegar
1
tablespoon dark sesame oil
2
cloves garlic, minced
1/4
teaspoon dried red pepper flakes
1
pound uncooked large shrimp, peeled and deveined
Preparation:
1.
For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate 1 hour or overnite.
2.
To complete recipe, combine marinade and shrimp in large resealable food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once.
3.
Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking.
4.
Drain shrimp, reserving marinade. Thread shrimp onto 4 (12-inch-long) skewers. Place skewers on prepared grid; brush with half of reserved marinade.
5.
Grill skewers on covered grill over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes more or until shrimp are opaque.
Serving Suggestion
Serve with fried rice and fresh pineapple spears, if desired.
Nutritional Information:
| Serving Size: 1 kabob (without fried rice and pineapple spears) | |
| Sodium | 596 mg |
| Protein | 20 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 173 mg |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 32 % |
| Calories | 129 |
Dietary Exchange:
| Meat | 2-1/2 |
This recipe appears in:
Asian
