Barbecued Shrimp Skewers
Barbecued Shrimp Skewers - A special treat thanks to the delicious marinade
Healthy, because
Even smarter
Nutritional values
Shrimp contains lean protein and plenty of iodine, which is often in short supply in our daily diets. Additionally, both the tomatoes and onions are a great source of vitamin C which is important for a healthy immune system!
These shrimp skewers are great to be accompanied by pineapple salsa and a colorful salad, packing in even more vitamins and fiber.
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 371 mg | (9 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- ½ Tbsp Canola oil
- 8 ozs pureed Tomatoes (Box or can)
- 1 Tbsp Tomato paste
- 2 Tbsps white balsamic vinegar
- 1 Tbsp Maple syrup
- salt
- peppers
- Worcestershire sauce
- 20 shrimp
- 1 bunch scallions
Kitchen utensils
Preparation steps
Peel onion and chop very finely. Heat oil in a small pot and cook onion over low heat until translucent.
Stir in tomatoes, tomato paste, vinegar and maple syrup and bring to a boil.
Season to taste with salt, pepper and Worcestershire sauce. Remove from heat and let cool.
Meanwhile, rinse shrimp and pat dry. Cut the back of each shrimp with a small knife and remove the black intestine threads.
Add shrimp to sauce and marinate for about 20 minutes.
Cut scallions into approximately 1 1/2-inch long pieces.
Drain shrimp. Alternately place shrimp and several pieces of scallion on each wooden skewer. Place skewers on an aluminum grill pan and cook on hot grill for 3-4 minutes on each side, brushing with the sauce while cooking.
