BBQ Shrimp over Tropical Rice

Barbecued Shrimp Over Tropical Rice
Barbecued Shrimp Over Tropical Rice
Barbecued Shrimp Over Tropical Rice

BBQ Shrimp over Tropical Rice Recipe


July 26, 2016

This is a tasty seafood dish with a tropical feel that's great to serve with the weather getting warmer.

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  • Yields: 4 Servings of 1/2 cup rice and 5 shrimp.


20 frozen (26 to 30 per pound) large shrimp (raw), peeled and deveined

1/2 cup uncooked brown rice

1/2 cup barbecue sauce

2 teaspoons fresh grated ginger

1 medium sized mango chopped

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped and seeded jalapeño pepper*

2 teaspoons lime juice


1Cook brown rice according to package directions, omitting salt; set aside.

2Thread shrimp onto 4 metal skewers, leaving 1/8-inch space between shrimp.

3In small bowl stir together ginger and barbecue sauce.

4Grill shrimp on greased rack of uncovered grill directly over medium heat for 6 to 7 minutes or until shrimp are opaque turning once and brushing frequently with sauce.

5Stir mango, onion, cilantro, jalapeño, and lime juice into hot rice.

6Spoon onto serving plates.

7Serve shrimp on top of rice mixture.

Serving size: 1/2 cup rice and 5 shrimp.

Nutrition Per Serving:
Calories: 200
Carbohydrates: 37 g,
Protein: 9 g,
Fat: 2 g,
Saturated Fat: 1g
Cholesterol: 53 mg
Sodium: 396 mg
Fiber: 2 g

Exchanges per serving: 2 Bread/Starch, 1 Meat.