Serves 4
45 min
Barbecued Shrimp
Recipe GLPR46ddae41281344
Succulent shrimp skewers glazed with a tangy barbecue sauce made from tomato sauce, Worcestershire, lemon juice, and warm spices. This low-fat seafood main features a rich, smoky flavor profile with hints of garlic and mustard, perfect for grilling or broiling.
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Ingredients
1 cup tomato sauce
½ cup Worcestershire sauce
¼ cup fresh lemon juice
¼ cup fish stock or water
4 tablespoon minced garlic
1 tablespoon white vinegar
1 teaspoon olive oil
3 tablespoon light brown sugar
1 tablespoon chili powder
2 teaspoon dry mustard powder
1 bay leaf
1 pound medium shrimp, peeled and deveined
12 metal or wooden skewers (soaked if wooden)
Directions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a medium saucepan, combine tomato sauce, Worcestershire sauce, lemon juice, fish stock, minced garlic, white vinegar, olive oil, brown sugar, chili powder, mustard powder, and bay leaf.
Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for 8–10 minutes until the flavors meld and the sauce thickens slightly. Remove from heat and discard the bay leaf.
Pat the shrimp dry with paper towels. Thread the shrimp onto the prepared skewers, distributing them evenly (about 4–5 shrimp per skewer).
Brush the shrimp generously with the barbecue sauce on all sides.
Heat your grill to medium-high heat or preheat your broiler. If grilling, lightly oil the grates to prevent sticking.
Grill the shrimp skewers for 2–3 minutes per side, or broil for 3–4 minutes per side, until the shrimp are opaque and pink throughout and have reached an internal temperature of 145°F.
Brush with any remaining sauce during the final minute of cooking. Transfer to a serving platter and serve immediately with extra sauce on the side.
