Friday, April 29, 2011


Grilled Green Shrimp
These herbaceous shrimp can be cooked indoors on a nonstick, ridged grill pan, as I did, or on an outdoor grill for an easy, delicious dinner that is friendly on your waistline.

4 servings
3/4 cup chopped parsley
3/4 cup chopped basil
2 cloves garlic, minced
4 tsp extra virgin olive oil
3/4 tsp salt
3/4 tsp pepper
1 1/2 lbs large shrimp, peeled and deveined, tails on

To prepare the marinade, combine the parsley, basil, garlic, oil, salt, and pepper in a zip closed plastic bag. Add the shrimp. Squeeze the air out of the bag, turn to coat the shrimp, and refrigerate 1 hour or overnight.

Spray a ridged, nonstick grill pan with cooking spray and set over medium-high heat. Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side.

Serve alongside grilled vegetables or over angel hair tossed with olive oil.

N.I. (for a serving of the shrimp only): 125 cal, 3 g fat, 202 mg chol, 451 mg sod, 1 g carb, 0 g fiber, 22 g
Served with a cup of angel hair pasta and some roasted cauliflower, this was a quick and easy dinner. The combination of parsley, garlic, olive oil, and basil is a no brainer and I think I would try this again with grilled veggies that I'd marinated (separately, of course) in the same flavorful combination.


  1. I love shrimp, Arlene! I can eat a whole pound cooked this way!

  2. I love how you captured the steam coming out of this pan nice photo great dish here!

  3. ooooh, gorgeous! love it, the fresh herbs are the best.

  4. Mmm...these shrimp look amazing--I love all the garlic with the parsley and basil. ;-)


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