Marinated Shrimp and Tomatoes

Luscious shrimp and juicy tomatoes take center stage in this zesty lime- and jalapeño-marinated appetizer.
Prep Time: 20 minutes
Chilling Time: 3 hours
Yield: 12 servings

1½ pounds frozen large shrimp in shells, thawed
¼ cup lime juice
¼ cup sliced green onions
2 tablespoons olive oil
1 teaspoon honey
¼ teaspoon cumin seed, crushed
1 fresh jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1⁄8 teaspoon salt
1 cup cherry or grape tomatoes
Lettuce leaves


  1. Peel and devein shrimp. In large saucepan bring 6 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink. Drain. Rinse under cold water. Drain.
  2. In heavy plastic bag set in shallow pan combine cooked shrimp, lime juice, onions, olive oil, honey, cumin, jalapeño pepper, garlic and salt; mix well. Seal bag. Refrigerate for 3 hours, turning bag occasionally.
  3. Add tomatoes to shrimp. Turn bag until tomatoes are coated with marinade. Drain. Discard marinade. Arrange shrimp and tomatoes on lettuce-lined serving platter. Serve with cocktail forks or cocktail toothpicks.

Per Serving (2 shrimp plus 2 tomatoes):
calories: 61; 17 calories from fat
total fat: 2 g; 0 g saturated fat, 0 g trans fat
cholesterol: 76 mg; sodium: 129 mg
total carbohydrates: 1 g
fiber: 0 g
sugars: 1 g
protein: 10 g
vitamins: vitamin A (4% DV)
vitamin C (8% DV)
minerals: calcium (4% DV)
iron (6% DV)
exchanges: 1 lean meat


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