I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Lemony Shrimp & Tomatoes Recipe photo by Taste of Home
Lemony Shrimp & Tomatoes
Lemony Shrimp & Tomatoes Recipe photo by Taste of Home
Lemony Shrimp & Tomatoes
Prep Time
20 min
Cook Time
5 min
Yield
4 kabobs (1/2 cup sauce)
Ingredients
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon grated lemon zest
- 1 pound uncooked jumbo shrimp, peeled and deveined
- 2/3 cup fresh arugula
- 2 green onions, sliced
- 1/4 cup plain yogurt
- 2 teaspoons 2% milk
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, divided
- 12 cherry tomatoes
- 1/4 teaspoon pepper
Directions
- In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
- Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
- On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
- Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.
Nutrition Facts
1 kabob with 2 tablespoons sauce: 147 calories, 5g fat (1g saturated fat), 140mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.