Sun-Dried Tomato Spiced Shrimp

Gluten Free
Dairy Free
Low Fod Map
Health score
28%
Sun-Dried Tomato Spiced Shrimp
45 min.
4
295kcal

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Are you ready to elevate your mealtime with a burst of tantalizing flavors? Introducing our Sun-Dried Tomato Spiced Shrimp—a delightful dish that brings together succulent shrimp and the rich, concentrated flavor of sun-dried tomatoes, all while being gluten-free, dairy-free, and low FODMAP! Perfect for a light lunch or a satisfying dinner, this recipe will impress family and friends alike.

With a preparation time of just 45 minutes and a tantalizing combination of curry paste, fresh cilantro, and zesty lemon juice, this dish is not only healthy but also incredibly easy to make. The shrimp marinate in a savory blend of spices and the aromatic taste of sun-dried tomatoes, absorbing all those mouthwatering flavors before hitting the grill.

Imagine the sizzle as these vibrant, marinated shrimp cook to perfection, resulting in a juicy and tender bite that’s utterly irresistible. The striking colors and enticing aroma will have everyone gathering around the table, eager to dig in. Suitable for any occasion, whether it’s a cozy weeknight dinner or a festive gathering, this Sun-Dried Tomato Spiced Shrimp will quickly become a favorite in your culinary repertoire.

Join us in making this unique dish that not only tantalizes your taste buds but also fits your dietary needs. It’s the perfect way to enjoy delicious food without compromising on health!

Ingredients

  • 1.3 teaspoons curry paste 
  • cup cilantro leaves fresh chopped
  • tablespoons juice of lemon fresh
  • 0.5 teaspoon lemon rind 
  • 1.5 pounds shrimp deveined peeled
  • ounce oil-packed sun-dried tomato halves 

Equipment

  • food processor
  • bowl
  • sieve
  • grill
  • ziploc bags

Directions

  1. Drain sun-dried tomatoes in a sieve over a bowl, reserving oil.
  2. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor.
  3. Place remaining oil and sun-dried tomatoes in sun-dried tomato jar; reserve for another use.
  4. Add cilantro, rind, juice, and curry to food processor; process until smooth.
  5. Combine tomato mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
  6. Remove shrimp from bag; discard marinade.
  7. Prepare grill to medium-high heat.
  8. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Nutrition Facts

Calories295kcal
Protein52.32%
Fat7.52%
Carbs40.16%

Properties

Glycemic Index
15.5
Glycemic Load
7.41
Inflammation Score
-8
Nutrition Score
25.695652080619%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Quercetin
2.14mg

Nutrients percent of daily need

Calories:295.35kcal
14.77%
Fat:2.71g
4.16%
Saturated Fat:0.47g
2.91%
Carbohydrates:32.48g
10.83%
Net Carbohydrates:25.29g
9.2%
Sugar:21.66g
24.07%
Cholesterol:273.86mg
91.29%
Sodium:265.04mg
11.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:42.32g
84.65%
Copper:1.48mg
74.03%
Potassium:2422.8mg
69.22%
Phosphorus:568.41mg
56.84%
Manganese:1.12mg
56.04%
Magnesium:171.06mg
42.76%
Vitamin K:36.78µg
35.03%
Iron:6.16mg
34.21%
Vitamin C:26.66mg
32.32%
Fiber:7.19g
28.77%
Vitamin B3:5.18mg
25.92%
Zinc:3.43mg
22.88%
Vitamin B1:0.3mg
20.27%
Vitamin A:1012.14IU
20.24%
Calcium:176.88mg
17.69%
Vitamin B2:0.29mg
16.77%
Vitamin B5:1.22mg
12.17%
Folate:42.57µg
10.64%
Vitamin B6:0.2mg
9.9%
Selenium:3.16µg
4.52%
Source:My Recipes