Directions:
- In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. Serve with rice; sprinkle with cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 638.75 Kcal (2674 kJ) | ||
| Calories from fat | 510.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.74g | 87% | |
|---|---|---|---|
| Cholesterol | 44.94mg | 15% | |
| Sodium | 1167.55mg | 49% | |
| Potassium | 289.5mg | 6% | |
| Total Carbs | 25.98g | 9% | |
| Sugars | 3.04g | 12% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 9.66g | 19% | |
| Vitamin C | 12mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 105mg | 11% | |
| Amount Per 100 g | |||
| Calories | 298.61 Kcal (1250 kJ) | ||
| Calories from fat | 238.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.52g | 87% | |
|---|---|---|---|
| Cholesterol | 21.01mg | 15% | |
| Sodium | 545.82mg | 49% | |
| Potassium | 135.34mg | 6% | |
| Total Carbs | 12.14g | 9% | |
| Sugars | 1.42g | 12% | |
| Dietary Fiber | 0.92g | 8% | |
| Protein | 4.51g | 19% | |
| Vitamin C | 5.6mg | 20% | |
| Iron | 0.6mg | 7% | |
| Calcium | 49.1mg | 11% | |
* 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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