Grilled Zucchini-Wrapped Shrimp

Gluten Free
Dairy Free
Health score
4%
Grilled Zucchini-Wrapped Shrimp
45 min.
6
250kcal

Suggestions



Are you searching for a delightful and health-conscious dish to impress your family and friends? Look no further than our Grilled Zucchini-Wrapped Shrimp! This sensational recipe not only bursts with flavor but is also gluten-free and dairy-free, making it a perfect choice for those with dietary restrictions.



Imagine succulent, tender shrimp marinated in a vibrant lime and garlic mixture, perfectly encased in thin slices of fresh zucchini. The grilling process brings out a smoky essence that elevates each bite, delivering a tantalizing combination of textures and tastes. With each roll, you will enjoy the satisfying crunch of grilled zucchini, complementing the juicy shrimp within.



Ready in just 45 minutes and serving six people, this dish makes for a wonderfully versatile meal option, ideal for lunch, dinner, or even a casual gathering. At only 250 calories per serving, you can indulge in a gourmet experience without the guilt.



Perfect for terrace barbecues or cozy weeknight dinners, these Grilled Zucchini-Wrapped Shrimp will quickly become a favorite in your culinary repertoire. So, fire up the grill and get ready to embark on a flavor journey that looks as good as it tastes!

Ingredients

  •  garlic cloves pressed
  • 0.5 teaspoon ground pepper red
  • 0.5 cup juice of lime fresh
  • 0.8 teaspoon salt 
  • pound shrimp fresh unpeeled
  • tablespoons vegetable oil divided
  • large zucchini 

Equipment

  • sauce pan
  • grill
  • ziploc bags
  • peeler

Directions

  1. Peel shrimp; devein, if desired.
  2. 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.
  3. Remove shrimp from marinade, reserving marinade.
  4. Bring reserved marinade to a boil in a small saucepan; remove from heat.
  5. Cut zucchini lengthwise into thin slices with a vegetable peeler. Wrap each shrimp with a zucchini slice, and secure with a wooden pick.
  6. Brush rolls with remaining 5 tablespoons vegetable oil.
  7. Grill rolls, without grill lid, over medium-high heat (350 to 40
  8. about 4 minutes.
  9. Brush with reserved marinade; turn and brush again. Grill 2 more minutes or just until shrimp turn pink.
  10. Serve hot or at room temperature on a cilantro-lined platter, if desired.

Nutrition Facts

Calories250kcal
Protein25.76%
Fat65.78%
Carbs8.46%

Properties

Glycemic Index
12.83
Glycemic Load
0.45
Inflammation Score
-4
Nutrition Score
9.613043476706%

Flavonoids

Eriodictyol
0.44mg
Hesperetin
1.81mg
Naringenin
0.08mg
Myricetin
0.02mg
Quercetin
0.83mg

Nutrients percent of daily need

Calories:249.92kcal
12.5%
Fat:18.91g
29.09%
Saturated Fat:2.94g
18.38%
Carbohydrates:5.47g
1.82%
Net Carbohydrates:4.25g
1.54%
Sugar:3.06g
3.4%
Cholesterol:121.71mg
40.57%
Sodium:389.88mg
16.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.67g
33.33%
Vitamin K:38.25µg
36.43%
Vitamin C:25.76mg
31.23%
Phosphorus:207.54mg
20.75%
Copper:0.36mg
18.1%
Potassium:511.61mg
14.62%
Manganese:0.24mg
12%
Magnesium:47.96mg
11.99%
Vitamin E:1.71mg
11.38%
Vitamin B6:0.2mg
9.98%
Zinc:1.39mg
9.27%
Calcium:70.67mg
7.07%
Folate:28.06µg
7.02%
Vitamin B2:0.11mg
6.29%
Vitamin A:294.86IU
5.9%
Fiber:1.22g
4.89%
Iron:0.85mg
4.7%
Vitamin B1:0.06mg
3.74%
Vitamin B3:0.54mg
2.68%
Vitamin B5:0.25mg
2.5%
Source:My Recipes