| 7 | 35 | 187 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 5 min | 5 |
| 1/4 cup | Avocado oil |
| 1/2 cup | Lime juice (fresh) (fresh) |
| 3 clove(s) | Garlic (minced) |
| 1/4 tsp | Sea Salt (fine) |
| 1/4 tsp | Black pepper (ground) |
| 1/2 cup | Cilantro (coriander) (fresh chopped) |
| 454 gm | Shrimp, raw (large; deveined) |
Step 1: Soak bamboo skewers in water for approximately 30 minutes before cooking.
Step 2: Preheat grill to medium, or the oven to 450 F (232.2 C) degrees. If using the oven, line a baking sheet with parchment paper.
Step 3: Whisk together the avocado oil, lime juice, garlic, salt, pepper, and chopped cilantro.
Step 4. Place shrimp onto skewers. Pour marinade over the shrimp and evenly coat.
Step 5: Grill the skewers on the barbeque at medium heat for about 2 minutes on each side, or place on baking sheet and bake in oven for 5-6 minutes, or until the internal temperature reaches 165 F (74 C) degrees.
Tip:
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.
Nutritional Note:
Shrimp is a rich source of protein and contains omega 3 fatty acids to promote brain health and astaxanthin, an important antioxidant.
| Fruit | 0.2 |
| Meat | 1.0 |
| Vegetables | 0.2 |
