** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook the shrimp in a large saucepan of boiling salted water for a few minutes until they turn pink.
2. Drain and place in a bowl. Pour over the vinegar and lime juice, and add the remaining ingredients.
3. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges, and toasted brioche.
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Dietary Notes:
This recipe is low-fat with 1.75g per serving and low-saturated fat with 0.25g per serving
This recipe is high in Vitamin C with 57% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Sulfites, Spring Onion, Shrimp, Vinegar, Cilantro, Onion, Citric Acid allergies.