1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Clean the shrimps only using cold water and dry them using a paper towel, set aside.
Prepare the marinade by combining garlic, chili flakes, parsely, soy sauce, honey, olive oil, salt, and pepper.
Using a large ziplock bag, add the marinade and shrimps together. Mix well until the shrimps are covered with the marinade. Refridgerade for at least four hours or overnight.
Prepare the skewers by adding 5-6 shrimps per stick (if using bamboo skewers, make sure to soak skewers in water for at least 30 mins or overnight).
Grill the shrimp for about 3 minutes on each side basting them with the leftover marinade often. Garnish with parsley and lemon, enjoy!
10 servings
119 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content