Barbecue Shrimp

  • Yield: 4 to 6 servings


1/4cup olive oil
1/4cup fat-free Italian or creamy onion dressing
1tablespoon minced garlic
1teaspoon onion powder
1/4teaspoon cayenne
1/4cup Worcestershire sauce
1tablespoon paprika
2teaspoons dried oregano leaves
2teaspoons dried thyme leaves
-- Salt and pepper to taste
2pounds large shrimp (not peeled)
1/3cup light beer
1/2cup clam juice or fat-free chicken broth


  1. In a large nonstick skillet, combine oil, Italian dressing, garlic, onion powder, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until sauce begins to boil.
  2. Add shrimp, cook 5 minutes. Add beer and broth, cook another 5 to 7 minutes or until shrimp are done. 

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 207
  • Fat 10g
  • Saturated Fat 2g
  • Cholesterol 196mg
  • Sodium 614mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 2g
  • Protein 22g