Between the chili powder, black pepper and BBQ sauce, this grilled shrimp dish is one for the hot-and-spicy crowd.
What You Need
Original recipe yields 8 servings
1/4 cup canola oil
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. black pepper
1-1/2 lb. uncooked extra-large shrimp, peeled with tails left on, deveined
1 cup KRAFT Sweet & Spicy Barbecue Sauce
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Let's Make It
Mix oil and dry seasonings until blended; pour over shrimp in large bowl. Toss to evenly coat. Refrigerate 1 hour.
Heat grill to medium-high heat.
Grill shrimp 2 to 3 min. on each side or until they turn pink. Meanwhile, cook barbecue sauce in saucepan on medium heat 3 to 4 min. or until heated through, stirring occasionally.
Place shrimp in large bowl. Add barbecue sauce; toss to evenly coat.
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
Serve with hot cooked brown rice and a steamed green vegetable, such as broccoli, to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.