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Shrimp is cooked when the flesh turns opaque and white in color.
Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.
To make the marinade, in a small bowl, whisk together the tomato paste, water and oil. Add garlic, chili powder and oregano. Mix well.
Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.
Transfer to a plate and serve immediately.
Total carbohydrate: 2 g
Cholesterol: 182 mg
Dietary fiber: 0.5 g
Monounsaturated fat: 0.5 g
Protein: 23 g
Saturated fat: Trace
Serving size: 1/4 of recipe
Sodium: 139 mg
Total fat: 1 g
Meats, poultry and fish: 3
Meat and meat substitutes: 3
Protein and dairy: 1
Last Updated Oct 25, 2019