Ingredients for Sun Dried Tomato Spiced Shrimp
- 1 cup sun-dried tomatoes packed in oil, drained
- 1/4 cup packed fresh cilantro
- zest of 1 lime
- juice of 1 lime
- 1 tablespoon curry powder
- 1 pound large shrimp, peeled and deveined
- cooking spray
- 2 tablespoons oil reserved from sun-dried tomatoes
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How to Make Sun Dried Tomato Spiced Shrimp
- Drain 1 cup sun-dried tomatoes in a sieve over a bowl, reserving 2 tablespoons of the oil.
- Place 1 tablespoon of the reserved sun-dried tomato oil in a food processor.
- Coarsely chop 1 cup sun-dried tomatoes.
- Add the chopped sun-dried tomatoes to the food processor.
- Pour the remaining 1 tablespoon of reserved sun-dried tomato oil and the drained sun-dried tomatoes into a clean jar and store for later use.
- Add 1/4 cup packed fresh cilantro, the zest and juice of 1 lime, and 1 tablespoon curry powder to the food processor.
- Process until completely smooth.
- In a large zip-top plastic bag, combine 1 pound of shrimp (peeled and deveined) with the sun-dried tomato mixture.
- Seal the bag tightly and marinate in the refrigerator for at least 2 hours, pressing gently on the bag while turning occasionally to ensure even flavor distribution.
- Remove shrimp from bag and discard the marinade.
- Preheat grill to medium-high heat.
- Lightly coat the grill rack with cooking spray.
- Place shrimp on the prepared grill rack.
- Grill for 3 minutes per side, or until the shrimp is pink and cooked through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
5g
Carbs
3g
