By Mayo Clinic Staff

Dietitian's tip:

Although shrimp is higher in cholesterol than most meat and poultry, it's lower in saturated fat.

Number of servings

Serves 4

Ingredients

  1. 3/4 pound uncooked shrimp, peeled and deveined (about 48 shrimp)
  2. 2 tablespoons tomato paste
  3. 1 1/2 teaspoons water
  4. 1/2 teaspoon extra-virgin olive oil
  5. 1/2 teaspoon minced garlic
  6. 1/2 teaspoon chipotle chili powder
  7. 1/2 teaspoon fresh oregano, chopped

Directions

Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic, chili powder and oregano. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.

Transfer to a plate and serve immediately.

Nutritional analysis per serving

Serving size :12 shrimp

  • Cholesterol 137 mg
  • Calories 85
  • Sodium 171 mg
  • Total fat 1 g
  • Total carbohydrate 2 g
  • Saturated fat Trace
  • Dietary fiber 0.5 g
  • Trans fat trace
  • Sugars 0 g
  • Monounsaturated fat 0.5 g
  • Protein 17 g
Apr. 17, 2014