• Serves
    8
  • 60
    Calories

Dietician's Tip: In this recipe, the shrimp is marinated rather than served with a heavy sauce. Serve cold with crackers or melba toast.

Ingredients

  • 1 medium red onion, chopped
  • 1/2 cup fresh lime juice, plus lime zest as garnish
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1 cup water
  • 1/2 cup rice vinegar
  • 3 whole cloves
  • 1 bay leaf
  • 1 pound uncooked shrimp, peeled and deveined (about 24)

Directions

In a shallow baking dish, combine the onion, lime juice, capers, mustard and hot sauce. Set aside.

In a large saucepan, add the water, vinegar, cloves and bay leaf. Bring to a boil and add the shrimp. Cook for 1 minute, stirring constantly. Drain and transfer the shrimp to the shallow dish containing the onion mixture, making sure to discard the cloves and bay leaf. Stir to combine. Cover and refrigerate until well-chilled, about 1 hour.

To serve, divide the shrimp mixture among individual small bowls and garnish each with lime zest. Serve cold.

Nutritional analysis per serving

Serving size: About 3 shrimp

  • Calories 60
  • Cholesterol 91 mg
  • Monounsaturated fat Trace
  • Saturated fat Trace
  • Sodium 182 mg
  • Total carbohydrate 3 g
  • Dietary fiber 0.5
  • Protein 12 g
  • Serving size About 3 shrimp
  • Total fat Trace
  • Meats, poultry and fish 1
  • Meat and meat substitutes 1
Last Updated: 03-29-2017
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