TriathlEats: Shrimp Marinade
A good source of quality protein and essential vitamins, shrimp is the star of this zesty seafood dish.
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2 pounds jumbo shrimp, cooked with tail on
1 red onion, thinly sliced
1 pint grape tomatoes, cut in half
½ cup fresh lime juice
1 cup fresh orange juice
½ cup fresh lemon juice
½ cup canned crushed tomatoes
Salt and pepper, to taste
Toss the shrimp in olive oil, salt and pepper. Place in a 400-degree preheated oven and cook until done (about 7 minutes). Combine all other ingredients into a marinade in a covered container and season with salt and pepper. Let the shrimp cool to room temperature, then add to the marinade and place in the fridge. Let the mixture marinate for one hour (and up to three hours) before serving.
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Meet the Triathlete-Chef
Beausoleil Restaurant and Bar chef and co-owner Nathan Gresham is bringing some healthy options to the Baton Rouge, La., restaurant scene. “There’s a lot of ‘smothered’ foods out here—just big portions with a lot of cream and butter,” he says. “We try to back off of that by using local ingredients and taking what south Louisiana has to offer, but make it a little bit fresher.” His restaurant specializes in Southern cuisine, specifically Louisiana seafood, though it does have worldly influences—Gresham comes from a French-trained background, and you’ll also see items such as Italian pasta on the menu. After living an active lifestyle in Colorado, Gresham started to eat poorly and gain weight while in Louisiana. He started running, which led to buying a road bike and picking up swimming. He’s since raced several triathlons, including two half-iron-distance races, and will also be focusing on trail ultrarunning. He hopes to race his first iron-distance race next year.