Thai Grilled Shrimp

  • Yield: 4 servings


1pound large raw shrimp (16-20 count), shelled and deveined
1/3cup Thai peanut sauce
1tablespoon lime juice
1tablespoon fresh or bottled minced ginger


  1. Combine the shrimp, peanut sauce, lime juice, and ginger in a large resealable plastic bag. Place in the refrigerator and marinate for about one hour.
  2. Preheat the outdoor grill on high and coat with nonstick cooking spray. Thread the shrimp (through the tail and front) onto 4 wooden or metal skewers. Cook the kebabs, basting frequently with remaining marinade, until the shrimp are cooked through, about 2 minutes per side. Serve immediately or chill for later use.

Recipe by Janice Newell Bissex, MS, RD, and Liz Weiss, MS, RD, authors, The Moms' Guide to Meal Makeovers

Nutritional Info *per serving

  • Calories 100
  • Fat 2g
  • Sodium 210mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 18g