Australians love seafood and grilling. Grilled shrimp (known as prawns) with a citrus base is a favorite, especially for beach barbecues. Coriander, both ground and in its leaf form (otherwise known as cilantro), adds another layer of Aussie flavor.
15m
PREP TIME
10m
COOK TIME
242
CALORIES
12
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup orange juice
- 3 tablespoons olive oil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon McCormick Gourmet™ Organic Ground Coriander
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 1/2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon salt
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 medium zucchini, cut into 1/2-inch thick slices
-
1
red bell pepper, cut into chunks
![substitution]( "substitution")
Substitutions available
- yellow bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 1 large red onion, cut into 1-inch chunks
INSTRUCTIONS
- 1 Mix orange juice, oil, cilantro, coriander, cumin, garlic powder and salt in small bowl. Place shrimp in large resealable plastic bag of glass dish. Add marinade; turn to coat
- 2 Refrigerate 30 minutes or longer for extra flavor. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers
- 3 Grill over medium heat 8 to 10 minutes or until shrimp turn pink and vegetables are tender, turning frequently
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