Orange-Balsamic Marinated Shrimp

Orange-Balsamic Marinated Shrimp

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  • Makes: 4 servings
  • Prep 20 mins
  • Marinate 1 hr
  • Broil 4 mins
  • Serving Size: 5 shrimp, about 1/2 cup Herbed Orzo, and half of a zucchini
  • Carb Grams Per Serving: 22


  • 1 pound fresh or frozen extra large shrimp in shells
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon finely shredded orange peel
  • 2 tablespoons orange juice
  • 2 tablespoons finely chopped shallot or onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Finely shredded orange peel


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl.
  2. In a small bowl combine vinegar, 1/2 teaspoon orange peel, orange juice, shallot, olive oil, and salt. Pour over shrimp. Seal bag and toss gently to coat shrimp. Marinate in the refrigerator for 1 to 4 hours.
  3. Preheat broiler. Remove shrimp from marinade, discarding marinade. Arrange shrimp on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 4 to 6 minutes or until shrimp are opaque, turning once halfway through broiling.
  4. Sprinkle shrimp with additional orange peel and serve with Herbed Orzo and zucchini.


  • Sides: 1 recipe Herbed Orzo
  • Sides: 2 medium zucchini, halved lengthwise, cut side sprayed with nonstick cooking spray and broiled or grilled until just tender; halved and sprinkled with black pepper

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 224 cal., 5 g total fat (1 g sat. fat), 132 mg chol., 309 mg sodium, 22 g carb. (3 g fiber, 6 g sugars), 23 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Vegetables (d.e): 1; Lean Meat (d.e): 2.5; Starch (d.e): 1;