Barbecued Shrimp

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.5g
  • Carbohydrate: 13.3g
  • Fiber: 1.1g
  • Cholesterol: 252mg
  • Iron: 0.0mg
  • Sodium: 628mg
  • Calcium: 0.0mg


  • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • Cooking spray
  • 1/4 cup chopped onion
  • 1/2 cup ketchup
  • 1 tablespoon dried rosemary
  • 1 tablespoon dry mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon garlic powder
  • Dash of hot sauce
  • 4 lemon wedges


  1. Peel and devein shrimp, leaving tails intact. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside.
  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 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 once.
  3. Prepare grill.
  4. Thread shrimp evenly onto 8-inch skewers, running skewers through necks and tails. Place skewers on grill rack coated with cooking spray, and grill, covered, 3 to 4 minutes on each side or until shrimp are done.
  5. Squeeze 1 lemon wedge over each skewer; serve immediately.
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