1/2 Photos of Grilled Zucchini-Wrapped Shrimp
What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.
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Units: US | Metric
- 1Peel and devein shrimp. 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.
- 2Seal and chill mixture 15 minutes.
- 3Remove shrimp from marinade, reserving marinade.
- 4Bring reserved marinade to a boil in a small saucepan; remove from heat.
- 5Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
- 6Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
- 7Brush with remaining 5 tablespoons vegetable oil.
- 8Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
- 9Brush with reserved marinade; turn and brush again.
- 10Grill 2 more minutes or just until shrimp turn pink.
- 11Serve hot or at room temperature on a cilantro-lined platter, if desired.
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Nutritional Facts for Grilled Zucchini-Wrapped Shrimp
Serving Size: 1 (223 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 264.9
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 2.6 g
- Cholesterol 115.2 mg
- Sodium 414.2 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 1.3 g
- Sugars 2.2 g
- Protein 16.8 g