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Orange-Balsamic Marinated Shrimp
Orange-Balsamic Marinated Shrimp
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From: Diabetic Living Magazine
The cook time on this shrimp dinner is minimal, but don't skimp on the marinating time. Let the orange juice, orange zest and white balsamic vinegar work its magic—you won't be disappointed!
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound fresh or frozen extra-large shrimp in shells
- 2 tablespoons white balsamic vinegar
- ½ teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- 2 tablespoons finely chopped shallot or onion
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Finely shredded orange peel
- Associated Recipes:
- Herbed Orzo
- Easy Roasted Zucchini
Preparation
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Prep
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Ready In
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl.
- In a small bowl combine vinegar, ½ teaspoon orange peel, orange juice, shallot, olive oil and salt. Pour over shrimp. Seal bag and toss gently to coat shrimp. Marinate in the refrigerator for 1 to 4 hours.
- Preheat broiler. Remove shrimp from marinade, discarding marinade. Arrange shrimp on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 4 to 6 minutes or until shrimp are opaque, turning once halfway through broiling.
- Sprinkle shrimp with additional orange peel.
- Serve with Herbed Orzo and Easy Roasted Zucchini (see associated recipes).
- Serving size: 5 shrimp
- Per serving: 123 calories; 4 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 20 g protein; 4 mcg folate; 159 mg cholesterol; 1 g sugars; 16 IU vitamin A; 5 mg vitamin C; 66 mg calcium; 1 mg iron; 263 mg sodium; 293 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 2½ lean protein, ½ fat
