Peel shrimp, de-vein, if desired.
Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp. Seal and chill mixture 15 minutes.
Remove shrimp from marinade, reserving marinade.
Bring reserved marinade to a boil in a small saucepan; remove from heat.
Cut zucchini lengthwise into thin slices with a vegetable peeler. Wrap each shrimp with a zucchini slice, and secure with a wooden pick.. Brush rolls with remaining 5 tablespoons vegetable oil.
Grill rolls, without grill lid, over medium-high heat (350 to 400 degrees) about 4 minutes.
Brush with reserved marinade; turn and brush again. Grill 2 more minutes or just until shrimp turn pink. Serve hot or at room temperature on a cilantro-lined platter, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1283g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 749 (86%)|
|Amt Per Serving||% DV|
|Total Fat 83.2g||111 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 51.9g|
|Polyunsanturated Fat 23.6g|
|Cholesterol 0mg||0 %|
|Sodium 68.5mg||2 %|
|Potassium 1863.6mg||49 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 25.3g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 868
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