This is a lower fat version of a dish popular in Veracruz, Mexico. Traditionally served over rice, we like it over zucchini noodles or accompanied by grilled peppers and green onions.
Ingredients (serves 4)
- 1 pound peeled and deveined jumbo shrimp
- 1 green onion, minced
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 jalapeno, seeded & minced
- 2 tsp fresh lemon juice (plus zest from 1 lemon)
- 1 tbsp olive oil
- 3 tbsp parsley (optional)
- salt & pepper to taste
Preheat oven to 400 F or heat a nonstick grill to "high". Mix all ingredients in a large bowl and coat shrimp well. Let marinate for 15 minutes. Grill 3-4 minutes per side, arrange on heated platter and garnish with parsley. Serve hot!
Nutritional Info (per serving)
Calories: 152
Protein: 23 grams
Carbs: 1 grams
Fat: 5 grams
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