Buttery Grilled Shrimp with Tomatoes Recipe serves: 6
Prep Time 10 min
Cook Time 10 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 250
Calories from Fat 60
Total Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 335 mg
Sodium 2030 mg
Total Carbs 10 g
Dietary Fiber 2 g
Sugars 5 g
Protein 37 g
Vitamin A 35 %
Vitamin C 30 %
Calcium 15 %
Iron 6 %

Buttery Grilled Shrimp with Tomatoes


  • 2 tsp. ground cumin
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 30 uncooked jumbo shrimp (about3-1/2 lbs.)
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. ground white pepper, divided
  • Juice of 1 lemon
  • 1/2 cup tightly packed fresh basil leaves
  • 6 medium tomatoes, at room temperature, cut into 1/2-inch thick slices
  • 2 tsp. honey [or agave syrup]


  1. Heat cumin in small skillet over low heat until warm and slightly toasted, about 1 minute. Remove from heat, then stir in I Can't Believe It's Not Butter!® Spread until melted; set aside.
  2. Brush shrimp on both sides with Spread mixture, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill, turning once, until shrimp turn pink, about 3 minutes. Toss shrimp with lemon juice and 1/2 of the basil; set aside.
  3. Arrange tomatoes on serving platter, then sprinkle with remaining salt and pepper, honey and remaining basil leaves. Top with shrimp and their juices.
  • See nutrition information for sodium content.

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