Add a thin slice of pickled jalapeño to each appetizer for extra heat.
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.
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Serving Size: 1 Recipe (1283g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 868 | ||
Calories from Fat: 749 (86%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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