Sweet and Spicy Grilled Shrimp – 500 Calorie Dinners #5

Today’s under 500 calorie dinner is simple and delicious and can be altered for your family’s preferences.  We love basmati rice, so that is what I made.  We also love kale, but you could substitute broccoli, peas, green beans or whatever vegetable you have on hand.

Sweet and Spicy Grilled Shrimp – 463 per serving, recipe makes 2 servings

Ingredients

  • 1/2 of a 1 lb bag of frozen 51-60 count easy peel shrimp (about 30 shrimp)
  • 2 Tbsp sweet chili sauce
  • 2 tsp Sriracha (hot chili sauce), or more if you like the heat
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Honey
  • 1 clove garlic, minced
  • 1 tsp ginger root, grated
  • 1.5 C cooked basmati rice
  • 1 Tbsp yogurt spread (I use Brummel and Brown)
  • 2 C Sauteed Kale (recipe below)

Directions

Peel shrimp and place into a large zip top bag.  Mix all ingredients except kale and rice, pour over shrimp.  Let it marinate in the fridge for at least 2 hours.

Skewer the shrimp twice through each one to prevent the kebab from spinning on the grill.  Align them so that the shrimp all lay flat on one side, it doesn’t have to be perfect but it does make grilling them easier and more uniform.

Meanwhile, prepare the rice.

And the kale: Saute garlic, onion and 1 slice of bacon in a little olive oil.  Add cut and washed kale in 2 inch pieces.  Add a little water or chicken stock and stir until kale is evenly mixed with other ingredients.  Salt and pepper to taste.  Cover and let steam for 10-15 minutes, stirring occasionally so it doesn’t burn.  The kale will reduce in volume dramatically so don’t be afraid to pack the pot/pan full in the beginning.  Once the kale is mostly reduced add a little cayenne pepper, a couple dashes of red wine vinegar and less than a teaspoon of honey.  These flavors help balance the kale’s leafy, slightly bitter taste.  Once cooked it can remain covered until the rest of dinner is ready.

Grill the shrimp for 1-2 minutes per side on high.  They should get some color on the outside and turn pink on the inside.  Once they are no longer translucent, remove them from the grill, it is very easy to over cook them!

Here is my 463 calorie plate:

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