Barbecued Shrimp

This recipe received our highest rating. We love its distinctive tangy-sweet flavor and how quick and easy it is to prepare.


4 servings (serving size: 1 kabob)

Recipe from

Oxmoor House

Nutritional Information

Calories 151
Caloriesfromfat 12 %
Fat 2 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.3 g
Carbohydrate 6.9 g
Fiber 0.3 g
Cholesterol 221 mg
Iron 0.0 mg
Sodium 263 mg
Calcium 0.0 mg


24 unpeeled jumbo fresh shrimp
Cooking spray
1/4 cup diced onion
1/2 cup reduced-calorie ketchup
2 tablespoons chopped fresh rosemary
1 tablespoon dry mustard
1 tablespoon brown sugar
1 tablespoon white vinegar
1/4 teaspoon garlic powder
Dash of hot sauce
1 lemon, cut into 4 wedges


1. Peel shrimp, leaving tails intact. Devein shrimp, if desired. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook, stirring constantly, until tender. Stir in ketchup and next 6 ingredients; pour over shrimp. Seal bag; shake until shrimp is coated. Marinate in refrigerator 1 hour, turning bag occasionally.

3. Soak 4 (8-inch) wooden skewers in water at least 30 minutes.

4. Prepare grill.

5. Thread 6 shrimp onto each skewer, running skewer through neck and tail. 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. Squeeze 1 lemon wedge over each skewer, and serve immediately.