| Level: | Easy |
| Total: | 34 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 4 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 34 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 4 min |
| Yield: | 4 servings |
Ingredients
- 1 cup rice, regular or instant
- Cooking spray
- 3/4 cup grapefruit juice
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 3 pounds large or jumbo shrimp, peeled and deveined
- 1/4 cup scallions, chopped
Instructions
- Cook rice according to package directions.
- Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle.
- In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po’ boy sandwiches, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 595 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 72 g |
| Cholesterol | 548 mg |
| Sodium | 611 mg |
| Serving Size | 1 of 4 servings |
| Calories | 595 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 72 g |
| Cholesterol | 548 mg |
| Sodium | 611 mg |
Reviews
The sauce was great! The shrimp and rice were a good mix, but I feel this sauce can be used in some many other dishes. Worth a try.
Not very flavorful.
…depending on your taste, I doubled the ketchup, added a couple of pinches of cayenne, a tbsp of molasses and 1/4 c jack daniels it’s wonderful. I agree with the other reviews (you should cook it down so that it reduces and thickens).
We really liked this and will be making again. Next time I might marinate longer and/or take the advice about reducing the marinade, because I found myself wanting more of the marinade flavor.
I can’t attest to the shrimp, but the sauce recipe is absolutely fantastic when reduced to a consistency like that of regular bbq sauce. It has become a staple dipping sauce with my coconut shrimp. I can’t imagine it would be very appetizing in it’s watery state, so I would recommend doubling it, then reducing it over medium heat until thickened before using it as a marinade. I also recommend adding a dash of onion powder as well as sauteeing some minced garlic in a bit of olive oil before adding the sauce to it to reduce. Very tasty!!!
This was a great meal to make when you don’t have much time – super quick and easy. I had everything on hand and threw it togetherand within about 15 minutes my husband and I were sitting down eating. The shrimp were very tasty but the meal definitely left me wanting more. I served with steam asparagus but would probably add something a bit more substantial next time I make this.
This is a good base it just seems like it is lacking something. Super easy to make.
The shrimp were delicious! The barbecue sauce was out of this world. I doubled the barbecue sauce recipe and reserved half, reduced in a pan while the shrimp were grilling and served as a dipping sauce. Awesome and easy!!!