Grilled Shrimp with Citrus and Garlic Tomato Sauce

Packed with herbs, vegetables, and warm spices. Make it a meal with a side of rice or bread!

Yield: Serves 4

Grilled Shrimp with Citrus and Garlic Tomato Sauce


  • 1 lb (0.5 kg) frozen peeled and deveined raw shrimp, thawed and rinsed
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 1 cup chopped red bell pepper
  • 1 cup chopped zucchini
  • 1/2 cup chopped red onion
  • 2 Roma tomatoes, chopped
  • 6 cloves garlic, finely sliced
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1/4 cup fresh lemon juice
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp fresh lime juice
  • 1 tbsp grated lemon peel
  • 1 1/2 tsp chopped fresh thyme
  • 1 tsp grated lime peel
  • 1 tbsp liquid honey
  • 2 tbsp chopped fresh parsley
  • Hot cooked rice*


  1. Combine shrimp, salt, paprika, garlic powder and pepper in a bowl; toss to coat and set aside.
  2. Place a 10 inch cast iron frypan on barbecue grid on natural gas barbecue. Heat frypan over medium-high heat for 10 minutes.
  3. Heat oil in frypan on barbecue grid. Add red pepper, zucchini, onion, Roma tomatoes and sliced garlic; sauté for 6 minutes.
  4. Add canned tomatoes, lemon juice, rosemary, lime juice, lemon peel, thyme and lime peel; stir to combine. With lid down, cook, uncovered, stirring occasionally, until vegetables are softened, about 6 – 7 minutes.
  5. Meanwhile, grill shrimp on barbecue grid until shrimp are pink and opaque, about 3 minutes per side. Do not overcook.
  6. Transfer shrimp to frypan. Remove from heat.
  7. Drizzle with honey and sprinkle with parsley.
  8. Serve over rice.
Nutritional analysis per serving:

213 calories, 5.5 g fat, 22.3 g protein, 20.1 g carbohydrate, 3.6 g fibre, 1802 mg sodium

*Ingredient not included in nutritional analysis.