Barbecued Shrimp Skewers
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
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.