By Mayo Clinic Staff

Dietitian's tip:

Shrimp is cooked when the flesh turns opaque and white in color.

Number of servings

Serves 4
  1. DASH diet
  2. Low-sodium
  3. Weight management
  4. Low-fiber
  5. Low-fat
  6. Diabetes meal plan
  7. Gluten-free


  1. 1 pound uncooked shrimp, peeled and deveined
  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 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
Oct. 25, 2019