Calling All Grilling Gurus: Summer's the Season to Sizzle your Shrimp!

Low-calorie, high-protein shrimp deserve the top spot atop the fiery coals any night of the week

News provided by

The NFI Shrimp Council

24 Apr, 2015, 09:19 ET

MCLEAN, Va., April, 24, 2015 /PRNewswire/ -- As temperatures rise and families everywhere dust off the patio furniture, The National Fisheries Institute (NFI) Shrimp Council encourages Americans to give burgers a break in favor of firing up the grill for the country's favorite seafood – sweet, succulent shrimp.

Shrimp is the perfect protein for a fast, healthy and delicious meal from the grill. A 3-ounce serving of shrimp (approximately 4 large shrimp) contains just 85 calories, while also packing in 20 grams of filling protein.  According to the Hearth, Patio & Barbecue Association (HPBA), 80% of all U.S. households own a grill or smoker, and, as summer approaches and days grow longer, most of these will be fired up night after night.  

"Shrimp is unique because it is family-friendly food and party food," said Judy Dashiell, Sr. Vice President of NFI. "Shrimp is a great choice when you want to get a healthy meal on the table during the week – or impress your friends while entertaining on the weekend – all without breaking the budget," said Dashiell.

The Shrimp Council is calling all grilling enthusiasts to turn to up the heat with delicious grilled shrimp this summer. Want a new twist for flame and flavor?  Try this delicious Charcoal Grilled Shrimp recipe – delivering a citrusy taste with just the right amount of spice and heat!

Charcoal Grilled Shrimp
Number of Servings: 30 kebabs

Ingredients: 
2 pounds large shrimp in the shell
1/3 cup safflower oil
1/2 cup fresh lime juice
3 tablespoons dry white wine or vermouth
1 tablespoon minced shallots or green onions (white part only)
1 clove garlic minced
1 teaspoon salt
1 1/2 teaspoons minced fresh dill 
Several dashes Tabasco sauce

Instructions: 
Place shrimp in a shallow ceramic or glass baking dish. Combine remaining ingredients and pour over shrimp. Cover and chill several hours or overnight. Drain shrimp and reserve marinade. Thread on skewers or place in a wire grill basket. Grill shrimp over hot coals, turning and brushing with reserved marinade, until pink and cooked through, about 8-10 minutes.  Serve with wooden picks. Peel and enjoy.

Recipe courtesy of: The NFI Shrimp Council

About the NFI Shrimp Council
The mission of the NFI Shrimp Council is to promote shrimp as a nutritious and delicious protein. Council members source sustainable shrimp from around the globe for Americans to enjoy at home and in restaurants.

SOURCE The NFI Shrimp Council

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