Grilled Rosemary Shrimp
This simple marinade is Whole30 compliant and takes just 30 minutes from start to finish. Serve it with rice pilaf or a Whole30 compliant side dish. A note about the nutritional information; since the marinade will be discarded, the values for fat for each serving will go down by more than half.
Prep Time40 minutes mins
Cook Time8 minutes mins
Total Time48 minutes mins
Course: Entree
Cuisine: Seafood
Servings: 4 people
Calories: 286kcal
- 1 pound shrimp 10-15 per pound. Unpeeled.
- 1 large lemon juiced, (about 1/4 cup)
- 1/3 cup olive oil
- 2 Tablespoons finely chopped rosemary
- 3 cloves minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Whisk all ingredients together in a bowl.
Cover shrimp with marinade, turning to coat. Set aside, about 30 minutes, and up to an hour.
Discard marinade. Thread shrimp on bamboo or metal skewers, about 4 shrimp per skewer. Grill or broil shrimp over medium heat, about 2-3 minutes per side, or until just done and pink.
Serving: 4ounces | Calories: 286kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1464mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 20mg | Calcium: 179mg | Iron: 3mg