Directions:
- In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.41 Kcal (1522 kJ) | ||
| Calories from fat | 193.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.54g | 33% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 2107.18mg | 88% | |
| Potassium | 145.24mg | 3% | |
| Total Carbs | 33.94g | 11% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 10.68g | 21% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 261.88 Kcal (1096 kJ) | ||
| Calories from fat | 139.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 33% | |
|---|---|---|---|
| Cholesterol | 47.39mg | 22% | |
| Sodium | 1518.48mg | 88% | |
| Potassium | 104.66mg | 3% | |
| Total Carbs | 24.46g | 11% | |
| Sugars | 0.7g | 4% | |
| Dietary Fiber | 1.1g | 6% | |
| Protein | 7.7g | 21% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 1mg | 8% | |
| Calcium | 26.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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