Although shrimp is higher in cholesterol than most meat and poultry, it's lower in saturated fat.

Serves 4


  • 3/4 pound uncooked shrimp, peeled and deveined (about 48 shrimp)
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons water
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon fresh oregano, chopped


Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

To make the marinade, whisk together the tomato paste, water and oil in a small bowl. 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: 12 shrimp
  • Total carbohydrate: 2 g
  • Dietary fiber: 0.5 g
  • Sodium: 171 mg
  • Saturated fat: Trace
  • Monounsaturated fat: 0.5 g
  • Total fat: 1 g
  • Cholesterol: 137 mg
  • Protein: 17 g
  • Calories: 85
  • Meats poultry and fish: 2
  • Meat and meat substitutes: 2
Last Updated: 2014-04-17
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