Supreme Rice

Barbecued Shrimp with Spicy Rice

Serves: 4


  • 1 pound large shrimp, peeled and deveined
  • 4 wooden* or metal skewers
  • Vegetable cooking spray
  • 1/3 cup prepared barbecue sauce
  • 1/2 cup green onions, sliced
  • 1/2 cup carrots, minced
  • 1/2 cup red pepper, minced
  • 1 jalapeno or serrano pepper, minced
  • 1 tablespoon vegetable oil
  • 2 cups cooked rice
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • Hot pepper sauce to taste


Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Brush with barbecue sauce. Broil 4 to 5 inches from heat 4 minutes. Turn and brush with remaining barbecue sauce. Broil 2 to 4 minutes longer or until shrimp are done. Cook onions, carrots, red pepper and jalapeno pepper in oil in large skillet over medium-high until tender crisp. Stir in rice, cilantro, lime juice, soy sauce and pepper sauce; cook until thoroughly heated. Serve with Barbecued Shrimp. Note: To cook on outdoor grill, brush with barbecue sauce, cook skewered shrimp over hot coals 4 minutes. Turn and brush with remaining barbecue sauce. Grill 4 to 5 minutes or until shrimp are done. *Soak wooden skewers in water before using.

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