Barbecued Shrimp Grill

Oxmoor House
10 appetizer servings (2 shrimp and 2 tablespoons sauce per serving).


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20 unpeeled large fresh shrimp (about 1 pound)
1 cup ketchup
1 cup low-sugar orange marmalade
3 tablespoons cider vinegar
1 tablespoon low-sodium Worcestershire sauce
3/4 teaspoon chili powder
2 tablespoons reduced-fat mayonnaise
Vegetable cooking spray


Prep: 9 Minutes
Cook: 6 Minutes
Marinate: 15 Minutes

Peel and devein shrimp, leaving tails intact; set aside.

Combine ketchup and next 4 ingredients in a small bowl. Microwave at HIGH 5 minutes, stirring after every minute. Let cool. Combine mayonnaise and half of ketchup mixture, stirring well; cover and chill mayonnaise mixture at least 15 minutes. Set aside remaining half of ketchup mixture.

Thread shrimp onto 3 (10-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 3 to 4 minutes on each side or until shrimp turn pink, basting frequently with reserved ketchup mixture. Remove shrimp from skewers. Place on a serving platter, and serve with reserved mayonnaise mixture.

Created date

August 2009

Nutritional Information

Calories 79
Caloriesfromfat 18 %
Fat 1.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.6 g
Carbohydrate 8.8 g
Fiber 0.5 g
Cholesterol 53 mg
Iron 0.0 mg
Sodium 349 mg
Calcium 0.0 mg