Barbecued Shrimp

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

Yield: 4 servings (serving size: 1 kabob)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 12%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.3g
  • Cholesterol: 221mg
  • Iron: 0.0mg
  • Sodium: 263mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Peel shrimp, leaving tails intact. Devein shrimp, if desired. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside.
  2. 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. 3. Soak 4 (8-inch) wooden skewers in water at least 30 minutes.
  4. 4. Prepare grill.
  5. 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.
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