Skillet Barbecue Shrimp

Photo: Oxmoor House

Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice.

Prep: 2 minutes; Cook: 6 minutes

Yield: 5 servings (serving size: 5 ounces shrimp and about 1 tablespoon sauce)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 34%
  • Fat: 6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 22.1g
  • Carbohydrate: 3.8g
  • Fiber: 0.5g
  • Cholesterol: 214mg
  • Iron: 3.4mg
  • Sodium: 644mg
  • Calcium: 57mg

Ingredients

  • 3/4 cup fat-free Italian dressing (such as Wish-Bone)
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire ground black pepper blend (such as McCormick)
  • 1 teaspoon dried rosemary, crushed
  • 2 pounds large shrimp with tails intact
  • 5 lemon wedges

Preparation

  1. 1. Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp; cook 6 minutes or until shrimp are done, stirring occasionally. Serve with lemon wedges.
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