We love to grill out in the summer and grilling seafood is almost as light as you can get calorie-wise. I serve the shrimp over the cheesy rice – which has a hint of lemon flavor and is sprinkled with chopped prosciutto. You’re gonna love the whole combination. The shrimp skewers have 159 calories and the rice has 214, which equals a nice summer dinner with only 373 calories.
16 ounces raw medium-sized shrimp, peeled and deveined
1 teaspoon Paprika
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
Pinch of Red Pepper flake
1/4 teaspoon Pepper
Pinch of Sea Salt
2 Teaspoons lemon flavored olive oil
1 Tablespoon Lemon juice
In a small bowl, mix all the seasonings (paprika, garlic powder, onion powder, red pepper flake, pepper and sea salt). In large bowl, add the shrimp, olive oil, lemon zest, and lemon juice. Toss to coat. Next, pour in the seasonings and toss to coat the shrimp. Skewer shrimp for a total of eight skewers. I use medium shrimp, so I have about 7 shrimp per skewer. Grill shrimp until pink and cooked through. Cooking times will vary depending on your grill (countertop versus outdoor).
Servings: 4 * Calories Per Serving: 159 * Fat: 4.4 g * Carb: 2.5 g * Protein: 26.0 g * Sodium: 336 mg * Cholesterol: 239 mg
1 Tablespoon Fresh parsley, Chopped
1/4 cup Grated Parmesan cheese
2 teaspoon lemon juice
1 cup White Rice
4 slices prosciutto, chopped
Cook rice according to package instructions and set aside. Let stand for a few minutes and then add the lemon juice, parmesan cheese, lemon zest, and lemon juice. Stir to mix through. Sprinkle each serving with chopped prosciutto and serve with grilled shrimp kabobs.
Servings: 4 * Calories Per Serving: 214 * Fat: 3.0 g * Carb: 37.6 g * Fiber 0.6 * Protein: 8.2 g * Sodium: 187 mg * Cholesterol: 11 mg