By Mayo Clinic Staff

Dietitian's tip:

In this recipe, the shrimp is marinated rather than served with a heavy sauce. Serve cold with crackers or melba toast.

Number of servings

Serves 8

Ingredients

  1. 1 medium red onion, chopped
  2. 1/2 cup fresh lime juice, plus lime zest as garnish
  3. 2 tablespoons capers
  4. 1 tablespoon Dijon mustard
  5. 1/2 teaspoon hot sauce
  6. 1 cup water
  7. 1/2 cup rice vinegar
  8. 3 whole cloves
  9. 1 bay leaf
  10. 1 pound uncooked shrimp, peeled and deveined (about 24)

Directions

In a shallow baking dish, combine the onion, lime juice, capers, mustard and hot sauce. Set aside.

In a large saucepan, add the water, vinegar, cloves and bay leaf. Bring to a boil and add the shrimp. Cook for 1 minute, stirring constantly. Drain and transfer the shrimp to the shallow dish containing the onion mixture, making sure to discard the cloves and bay leaf. Stir to combine. Cover and refrigerate until well-chilled, about 1 hour.

To serve, divide the shrimp mixture among individual small bowls and garnish each with lime zest. Serve cold.

Nutritional analysis per serving

Serving size :About 3 shrimp

  • Calories 60
  • Total fat Trace
  • Saturated fat Trace
  • Trans fat Trace
  • Monounsaturated fat Trace
  • Cholesterol 91 mg
  • Sodium 182 mg
  • Total carbohydrate 3 g
  • Dietary fiber 0.5
  • Total sugars 1 g
  • Added sugars 0 g
  • Protein 12 g
March 29, 2017