Chili Barbecued Shrimp

Author: Canadian Living

Big juicy shrimp are extra appealing when grilled with this spicy-sweet sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

Method

Peel and devein shrimp, leaving tails intact. Thread lengthwise, 1 shrimp per skewer, onto soaked wooden or small metal skewers.

Chili Barbecue Sauce: In bowl, whisk together chili sauce, sugar, vinegar, hot pepper sauce, paprika and garlic. (Make-ahead: Cover and refrigerate shrimp and sauce separately for up to 6 hours.)

Brush shrimp with half of the sauce. Place on greased grill over medium-high heat; close lid and grill, turning once for 5 minutes.

Brush with remaining sauce; grill, turning once, for 2 to 3 minutes or until pink and glazed.

Nutritional facts Per serving: about

  • Sodium 358 mg
  • Protein 18 g
  • Calories 116.0
  • Total fat 2 g
  • Cholesterol 129 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chili Barbecued Shrimp

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