New Orleans Barbecued Shrimp
Updated March 14, 2023
- Total Time
- 10 minutes, plus 3 hours' refrigeration
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Ingredients
- 3tablespoons coarsely ground black pepper
- ½teaspoon cayenne
- 1teaspoon African bird pepper or Tabasco sauce
- â…”cup fresh lemon juice
- 2tablespoons extra-virgin olive oil
- ¼cup fresh rosemary leaves
- 2pounds medium shrimp, in the shell
Nutritional analysis per serving (6 servings)
185 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 31 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
- Step 2
Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.
Private Notes