• Servings


  • 1 pound large shrimp, peeled and deveined
  • 4 wooden* or metal skewers
  • Vegetable cooking spray
  • ⅓ cup prepared barbecue sauce
  • ½ cup green onions, sliced
  • ½ cup carrots, minced
  • ½ cup red pepper, minced
  • 1 jalapeno or serrano pepper, minced
  • 1 tablespoon vegetable oil
  • 2 cups cooked rice
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • hot pepper sauce to taste


  • Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush with barbecue sauce.
  • Broil 4 to 5 inches from heat 4 minutes. Turn and brush with remaining barbecue sauce. Broil 2 to 4 minutes longer or until shrimp are done.
  • Cook onions, carrots, red pepper and jalapeno pepper in oil in large skillet over medium-high until tender crisp. Stir in rice, cilantro, lime juice, soy sauce and pepper sauce; cook until thoroughly heated. Serve with Barbecued Shrimp.

Recipe Notes

To cook on outdoor grill, brush with barbecue sauce, cook skewered shrimp over hot coals 4 minutes. Turn and brush with remaining barbecue sauce. Grill 4 to 5 minutes or until shrimp are done.

*Soak wooden skewers in water before using.

Nutrition Facts

  • Calories 260
  • Total Fat 5g
  • Cholesterol 167mg
  • Sodium 1028mg
  • Carbohydrates 25g
  • Dietary Fiber 1g
  • Protein 24g