By Mayo Clinic Staff
Oct. 25, 2019
Shrimp is cooked when the flesh turns opaque and white in color.
Number of servings Serves 4
- Low Fat
- Low Sodium
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoons tomato paste
- 1 1/2 teaspoons water
- 1/2 teaspoon extra-virgin olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon chopped fresh oregano
Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.
To make the marinade, in a small bowl, whisk together the tomato paste, water and oil. 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: 1/4 of recipe
- Cholesterol 182 mg
- Calories 109
- Sodium 139 mg
- Total fat 1 g
- Total carbohydrate 2 g
- Saturated fat Trace
- Dietary fiber 0.5 g
- Trans fat Trace
- Added sugars 0 g
- Monounsaturated fat 0.5 g
- Protein 23 g
- Total sugars 0 g
- Meats, poultry and fish 3
- Meat and meat substitutes 3