Shrimp on the Barbi (gotta use an Australian accent)

By Gabby

Shrimp grilled to perfection- a low-carb pleasure.

Shrimp on the Barbi (gotta use an Australian accent)
  • 36 Raw Large Shrimp with Tails (peeled and deveined)

  • Marinade:

  • 1/2 C Teriyaki Sauce (low sodium if you like)

  • 1/4 t Ground Ginger

  • 1/4 t Nutmeg

  • 1/4 C Fresh Parsley

  • 3 T Agave Nectar

  • Basting Sauce:

  • 1/4C Teriyaki Sauce

  • Fresh Juice from One (1) Lemon

  • 4T Agave Nectar

  • 1T Canola Oil

  1. Peel your shrimp, leaving the tails intact. Place them in a shallow dish with the marinade and refrigerate for at least 4 hours. Stirring once.

  2. In a small bowl, mix all your basting ingredients and whisk, set aside.

  3. Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill. It will only take a few minutes to cook, but you need a good even fire.

  4. Place each skewer on a HOT grill. Baste and close your grill. Cook for 2 (yes only two)minutes.

  5. Turn your skewers and baste again. Close your lid and cook for an aditional 2 minutes.

  6. Your shrimp should be deep pink with golden edges and charred tails.

  7. Don't over cook them…they will get tough.

  8. Do not baste with your marinade. Discard marinade.

  9. I stirfried some veggies and served this with a fresh fruit salad. Last hoorah for summer (down here in Florida, it is summer much longer)

Nutritional Facts

Serving size 1 Skewer (6 shrimp)
Calories 155
Carbohydrate 12g
Protein 19g

dinner shrimp snacks fish and seafood omega 3 refrigerate marinade grill main dish dairy free

3 replies

GabbyPA 2008-09-27 06:50:03 -0500 Report

I am sure the sodium and cholesterol numbers are not so nice, but you use reduced sodium teriyaki and in all reality, not much of it really stays on the shrimp, it just flavors it...beautifully I might add.

apanda 2008-09-27 06:28:16 -0500 Report

This sounds delicious. Im going to try it next week after I get the ingrediants. I love that the carb count is so low! :)