Barbecue Shrimp

This signature Creole barbecue shrimp recipe from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.

Yield: 5 servings (serving size: 5 ounces shrimp with sauce and 2 bread slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 20%
  • Fat: 9.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 34.4g
  • Carbohydrate: 41.7g
  • Fiber: 2.8g
  • Cholesterol: 219mg
  • Iron: 7mg
  • Sodium: 1021mg
  • Calcium: 211mg


  • 1/2 cup fat-free Caesar dressing
  • 1/3 cup Worcestershire sauce
  • 2 tablespoons butter or stick margarine
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon hot pepper sauce
  • 5 bay leaves
  • 3 garlic cloves, minced
  • 2 pounds large shrimp
  • 1/3 cup dry white wine
  • 10 (1-ounce) slices French bread baguette
  • 10 lemon wedges


  1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.
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