Cilantro Grilled Shrimp


  • 1 pound medium shrimp peeled and deveined
  • 1 cup loosely packed cilantro leaves
  • 1/2 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 tablespoon low sodium soy sauce
  • 1/2 tablespoon rice vinegar
  • 1/4 teaspoon sesame oil
  • 1 pinch crushed red pepper flakes
  • 4 bamboo skewers or metal


  • DO-AHEAD TIP: If using bamboo skewers, soak them in water for 30 minutes before using, to prevent burning on the grill.
  • Place shrimp in a medium bowl; set aside.
  • In a blender or food processor, puree remaining ingredients (except skewers, LOL!); pour mixture over shrimp and toss to coat. Preheat grill to MEDIUM-HIGH.
  • Thread shrimp onto skewers and grill for 2 to 4 minutes per side or until opaque.


LC SERVING SUGGESTION: A big spinach salad. SERVING SUGGESTION: Add wild rice pilaf. KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of shrimp. GLUTEN-FREE: Make sure soy sauce and rice vinegar are gluten-free. NUTRITION: per serving: 140 Calories; 4g Fat; 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 3
Tried this recipe?Let us know how it was!