Chipotle spiced shrimp

Dietician's Tip

Shrimp is cooked when the flesh turns opaque and white in color.


  • 1 pound uncooked shrimp, peeled and deveined
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons water
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon chopped fresh oregano


Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

To make the marinade, in a small bowl, whisk together the tomato paste, water and oil. Add garlic, chili powder and oregano. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.

Transfer to a plate and serve immediately.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 109
Total carbohydrate: 2 g
Cholesterol: 182 mg
Dietary fiber: 0.5 g
Monounsaturated fat: 0.5 g
Protein: 23 g
Saturated fat: Trace
Serving size: 1/4 of recipe
Sodium: 139 mg
Total fat: 1 g

DASH Eating Plan Servings

Meats, poultry and fish: 3

Diabetes Meal Plan Choices

Meat and meat substitutes: 3

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1

Last Updated Oct 25, 2019

Content from Mayo Clinic ©1998-2020 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use