Low-Glycemic Grilled Teriyaki Shrimp - dummies

Low-Glycemic Grilled Teriyaki Shrimp

By Meri Raffetto, Rosanne Rust

This recipe for grilled teriyaki shrimp is a special-treat appetizer that’s super quick, super simple, and has virtually no glycemic load! Teriyaki-inspired recipes always create a lot of flavor, and this one is no exception. Just be sure not to marinate your shrimp too long, or the flavor may end up being too strong.

As a general rule, always serve shrimp on a platter with toothpicks so your friends and family can place the shrimp on their plates without using their hands.

Low-Glycemic Grilled Teriyaki Shrimp

Preparation time: 5 min, plus refrigerating time

Cooking time: 4–5 minutes

Yield: 5 servings

3 tablespoons olive oil

3 tablespoons soy sauce

Juice of 1 lime

1 teaspoon ground ginger

2 cloves garlic, minced

20 large shrimp, deveined

  1. In a small, shallow glass or plastic dish with a lid, use a whisk to mix the olive oil, soy sauce, lime juice, ginger, and garlic.

  2. Add the shrimp to the mixture. Tightly put the lid on the dish, and shake it until the shrimp are well coated. Place the dish in the refrigerator to marinate for 30 minutes.

  3. Spray the grill with nonstick cooking spray, and then heat the grill to medium-high heat.

  4. Thread about 10 shrimp on each skewer; pierce through the thickest portion of each shrimp with the skewer. Grill the shrimp until they’re cooked through, about 2-1/2 minutes on one side and 2 minutes on the other side.

  5. Remove the shrimp from the skewers with a fork, and arrange them on a plate with toothpicks. Serve warm.

Per serving: Calories 42 (From Fat 20); Glycemic Load 0 (Low); Fat 2g (Saturated 0g); Cholesterol 43mg; Sodium 187mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 5g.