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Barbecued Shrimp Grill

Prep time 9 mins
Cook time 6 mins
Marinate time 15 mins
Yield 10 appetizer servings (2 shrimp and 2 tablespoons sauce per serving).


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Cook's Notes

To broil shrimp, place skewers on rack of a broiler pan coated with vegetable cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 3 minutes on each side or until shrimp turn pink, basting frequently with reserved ketchup mixture.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook