Joy Bauer's Grilled Cilantro Dijon Shrimp with Buttery Glaze

Take your shrimp to a whole new level with a cilantro Dijon marinade. 

Unilever

Take your shrimp to a whole new level with a cilantro Dijon marinade. 

6
Servings
79
Calories Per Serving
Deliver Ingredients

Notes

Marinade makes: about 1/2 cup total; use 6 tablespoons

Glaze makes: about 1/4 cup total; use 3 tablespoons

130 calories, 6 grams of fat, 1 gram of saturated fat, 145 milligrams of cholesterol, 690 milligrams of sodium, 5 grams of carbs,  0 grams of fiber, 3 grams of sugar, 16 grams of protein

 

 

Ingredients

Shrimp

  • bamboo skewers (each twelve inches long)
  • 1.5  Pounds  large raw shrimp, peeled and deveined

Marinade

  • 1/2  Cup  cilantro stems included, roughly chopped (plus additional cilantro for garnish, if desired)
  • garlic clove, fresh, peeled and chopped
  • 1/16  Teaspoon  red pepper flakes
  • 1/2  Teaspoon  lime zest
  • 1/2  Teaspoon  lemon zest
  • 2 1/2  Teaspoons  teaspoons lemon juice, fresh
  • 1  Tablespoon  extra-virgin olive oil
  • 3/4  Teaspoons  Dijon mustard

Glaze

  • 2  Tablespoons  I Can’t Believe It’s Not Butter! Original
  • 1  Tablespoon  honey

Directions

Shrimp

Soak skewers in water for at least 30 minutes so they don’t burn once they’re on the grill.

Marinade

In a blender or food processor, combine cilantro, garlic, red pepper flakes, lime zest and juice, lemon zest and juice, oil, and Dijon mustard, and puree until smooth. Add salt and pepper to taste, if desired. Pour ¼ cup of the marinade over the shrimp and reserve the remaining marinade. Stir shrimp and marinade to coat evenly, cover with plastic wrap and refrigerate for 1 hour.

 

Glaze

In a small pot over low heat, combine the I Can’t Believe It’s Not Butter! Original and honey for about 2 to 3 minutes, or until the I Can’t Believe It’s Not Butter! Original melts. Add 2 tablespoons of the reserved marinade and stir to combine.

Spray the grates of the grill or grill pan with non-stick cooking spray and preheat. Skewer the shrimp (3 to 4 per skewer). Once the grill is hot, cook the shrimp for 1 to 2 minutes on the first side, flip, spoon over some of the glaze, and cook for 1 to 2 minutes on the other side. Place the shrimp on a platter and baste with additional glaze to your liking.  Sprinkle with extra chopped cilantro, if desired.

 

Nutritional Facts

Total Fat
3g
4%
Sugar
10g
11%
Saturated Fat
1g
4%
Carbohydrate, by difference
13g
10%
Protein
1g
2%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
56µg
62%
Calcium, Ca
17mg
2%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
21mg
3%
Selenium, Se
1µg
2%
Sodium, Na
32mg
2%
Water
126g
5%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.