Caribbean Holiday Shrimp Recipe -
Caribbean Holiday Shrimp Recipe

Caribbean Holiday Shrimp

Recipe by  

"Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

This shrimp recipe is really wonderful! Very easy to make - definately let it sit at least four hours as recipe says - also rinse shrimp off and pat dry before starting (I know this is common sense, but I totally forgot to do this the first time and it does make a difference!)

Most Helpful Critical Review
Oct 10, 2003

these were good but a little too spicy for me.

Apr 15, 2003

The seasonings were delicious, but totally overwhelmed the shrimp rather than just accenting the shrimp. You couldn't taste the shrimp flavor at all, just the cilantro, lime, ginger, and garlic flavors. I cut the crushed red pepper flakes in half.

Jul 23, 2003

Huge hit at my Christmas progressive dinner.

Oct 20, 2003

I made this recipe without adding the oil. It was delicious and Weight-Watchers friendly. Also, I put the shrimp in the marinade while they were still hot from cooking. I am thinking it made it even more flavorful. I will be sharing this recipe with all of my Weight-Watchers friends.

May 18, 2003

My husband and I loved this recipe. It is perfect as a cold appetizer with toothpicks. I used it on my salad (cold) and used the left over juice as a dressing. I liked it so much I even tried it hot over noodles mixed with my favorite veggies, a little white wine and the left over juice. Definitely a keeper!

Jul 14, 2003

This one's a keeper! After the shrimp were gone, I saved the marinade and used it for dunking fresh veggies. For those who don't like quite so much of a bite (note: this *doesn't* reduce the heat, just changes the direction), try adding half a cup of brown sugar - it mellows out the bite of the lime juice a bit, without making this a "sweet and sour" recipe. Great stuff!!

Jul 09, 2005

Simply Divine! I made these for a large potluck this week, and people were asking around, "who brought the shrimp-I have to get the recipe!" I made exactly as specified, except substituted brown sugar for the white. Will make again and again - thank you, Sue!


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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