Print Options:

Rhubarb-Glazed Shrimp

Serves 6

Total Time
30 mins

Don't stop with shrimp: This sweet and sour barbecue sauce promises to be a summer staple, since it's great on grilled pork chops and chicken too.

su-Rhubarb-Glazed Shrimp

Photo: Annabelle Breakey; Styling: Robyn Valarik
 1 1/2 cups chopped rhubarb (preferably red rather than green)
 1 tablespoon chopped fresh ginger
 1 tablespoon chopped garlic
 1 tablespoon hoisin sauce
 1/4 cup sugar
 1 teaspoon reduced-sodium soy sauce
 1 pound peeled and deveined medium shrimp (36 to 42 per lb.)
 1 green onion, thinly sliced diagonally
Step 1

Heat a grill to high (450° to 550°). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.

Step 2

Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they're opaque and grill marks appear, about 8 minutes total.

Step 3

Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 105Calories from Fat 8
% Daily Value *
Total Fat 1g2%

Saturated Fat 0.2g1%
Cholesterol 95mg32%
Sodium 498mg21%
Total Carbohydrate 13g5%

Dietary Fiber 0.8g4%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.