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Grilled Shrimp with Sweet Hot Sauce

Grilled Shrimp with Sweet Hot SauceSimply irresistible grilled shrimp, the orange zest brings out deep, sweet flavors in the sauce. A heart-smart, diabetic-friendly recipe.

Recipe Ingredients:

Marinade:
1 teaspoon chili sauce with garlic
1 tablespoon granulated sugar
2 teaspoons cider vinegar
2 teaspoons canola oil
1 tablespoon orange juice

Shrimp:
1 pound raw shrimp, peeled and deveined
8 (10-inch) bamboo or metal skewers

Sauce:
2/3 cup orange juice
1/4 cup granulated sugar
2 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon chili sauce with garlic
1/2 teaspoon salt
1 teaspoon orange zest
2 teaspoons grated fresh ginger

Canola oil cooking spray

Cooking Directions:

  1. For Marinade: In small bowl, combine marinade ingredients and set aside.
  2. For Shrimp: Thread shrimp on eight 10-inch metal or bamboo skewers in "C" fashion. Brush with marinade and let stand 15 minutes in refrigerator.
  3. For Sauce: In a small saucepan combine sauce ingredients, except zest and ginger. Bring to a boil over high heat and boil 3 to 4 minutes or until reduced to 1/2 cup. Remove from heat and let cool. Add zest and ginger.
  4. Coat grill pan with cooking spray and place over high heat until hot. Remove shrimp from marinade; discard marinade. Cook shrimp 2 minutes on each side or until opaque in center. Remove from heat. Brush sauce on shrimp or serve alongside as light dip.

Makes 4 servings. Serving size: 2 skewers.

Nutritional Information Per Serving (1/4 of recipe; 2 skewers): Calories 255; Total Fat 7g; Saturated Fat 1g; Cholesterol 185mg; Sodium 640mg; Carbohydrates 21g; Fiber 0g; Protein 25g.

Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.