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Grilled Lemon Shrimp with Squash

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

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 (3) 1 Reviews
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  • Prep Time 25 min
  • Total Time 55 min
  • Servings 4

Ingredients

Lemon-Rosemary Marinade

2
tablespoons honey
1
teaspoon grated lemon peel
1/4
cup lemon juice
1
teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

Lemon Shrimp

1
pound uncooked fresh or frozen large shrimp in shells
2
medium zucchini, cut into 1-inch slices
2
medium yellow summer squash, cut into 1-inch slices
1
small bell pepper, cut into 1-inch wedges
1
small lemon, cut into wedges

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
  • 2 Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
  • 3 Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
105mg
105%;
Sodium
130mg
130%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
34%;
Calcium
6%;
Iron
14%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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