Easy BBQ shrimp recipe (skewered and grilled)
This simple BBQ shrimp recipe delivers big flavors with little effort. Grill up plump, juicy, well-seasoned shrimp for a quick 20-minute dinner or appetizer.
Just to be clear, the recipe is for skewered shrimp cooked on a grill. It is not a recipe for New Orleans BBQ shrimp cooked on the stove.
What to Expect
With two simple tricks, you can prepare barbecue shrimp in about 20 minutes.
- Use metal skewers on the grill if you have them. They hold more than wooden skewers, are easy to thread, and don’t need pre-soaking.
- Opt for peeled deveined shrimp to save a chunk of time – a bit more expensive but worth the splurge.
An indoor grill pan on the stove will work too. You can also cook the shrimp in the oven, but the shrimp won’t have those nice grill marks. The trade-off is that there’s no need for skewers.
With just a few ingredients, you can expect a flavorful and easy grilled shrimp recipe. Check out the Tips and FAQs below for more shrimp-related advice.
Ingredients – tailored to your taste
Shrimp: Buy frozen jumbo shrimp. Look for 16-20 on the package which means there will be 16-20 shrimp per pound (450 grams). The next best size is 21-25 per pound. Larger shrimp will not dry out on the BBQ as long as you don’t overcook them.
BBQ seasoning: I use a blend of smoked paprika, brown sugar, lemon zest, chili crisp and ground coriander.
Garnish: A squeeze of lemon juice, fresh herbs, or a drizzle of Thai sweet chili sauce are all good options.
Variations and Substitutes
- Instead of coriander, try cumin
- Instead of lemon zest, use lemon juice (1 tablespoon)
- If you can’t find chili crisp (which is great in so many dishes!), try chili oil or chili flakes mixed with sesame oil, garlic oil or olive oil.
- Bake the shrimp in the oven or in a grill pan.
Step-by-step instructions
Tips
Here are 3 ways to skewer shrimp so they don’t twist around when turning them on the grill.
1. Skewer shrimp through the body and tail as pictured. (I do this)
2. Use 2 skewers, threading shrimp through both, or
3. Use flat, wider skewers.
The most important tip is not to overcook the shrimp!
Shortcuts
- Buy a premade BBQ rub. I suggest adding a little bit of olive oil and lemon zest or lemon juice for extra zing.
- Buy shrimp that are peeled and deveined. This is a BIG time saver. The next easiest option is zipperback shrimp where the shells are slit making them easier to peel off.
- Skip the homemade bbq sauce (seasonings) and buy one.
What to serve with BBQ shrimp
As a main dish, I like to serve the shrimp over rice noodles, spicy coconut Jasmine rice with chili crisp or curried rice. If you want to step it up, add them to fresh vegetable spaghetti or pad Thai.
My favorite sides with this BBQ shrimp recipe are grilled zucchini slices, grilled peach halves, or charred corn salad. Or keep it simple with a fresh green salad and cornbread or garlic bread.
As an appetizer, serve the shrimp on toothpicks, in spoons, on a cracker spread with a little guacamole or on mini wooden skewers with a piece of mango. You can also offer a dipping sauce if you like such as Thai sweet chili sauce, hot honey sauce or sriracha aioli.
Recipe FAQs
It’s safest to buy frozen shrimp which are frozen very soon after they are fished. Shrimp that are sold as ‘fresh’ are often just defrosted and it’s difficult to know how long they have been sitting there.
Ideally, defrost shrimp overnight in the fridge. Quicker options are: 1) run them under cold water in a colander for 5-10 minutes 2) place them in a bowl of COLD water for about 15 minutes, breaking them up halfway through, or 3) place them in a sealed bag in cold water for about 45 minutes (the FDA prefers this method).
You can leave or remove the vein underneath the shrimp – it is not harmful. The vein on top of the shrimp contains intestinal material which can be unpleasant. Most chefs remove it. Watch how to peel and devein shrimp.
Marinate shrimp for 15 minutes if the marinade contains lemon juice or another acid component. This will avoid the texture becoming tough and rubbery. You can marinate for up to 30 minutes if the marinade contains no acid.
When the shrimp turn opaque, they are done. The inside should no longer be translucent, and the outside will turn bright pink or white depending on the type of shrimp. Cut off a little piece and check for doneness. Don’t overcook the shrimp or they will turn rubbery.
Chili crisp, also known as chili oil flakes or chili crunch is a popular condiment with delicious crispy bits in many Asian cuisines. It typically consists of fresh chili peppers, garlic, shallots, and various spices infused with oil and fried until crispy.
Yes, you can replace 1 teaspoon lemon zest with 1 tablespoon lemon juice. Lemon zest provides a more subtle and aromatic citrus flavor without the intense acidity of lemon juice and it doesn’t ‘cook’ the shrimp while marinating.
More grilled shrimp recipes
- grilled shrimp Panzanella with pesto
- shrimp salad rolls (grilled)
- coconut shrimp tacos without breading (shrimp are grilled)
And check out our full list of fish and seafood recipes.
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BBQ Shrimp Recipe (Skewered & Grilled)
Equipment
- metal or wooden skewers (if using wooden skewers, add 30 minutes for soaking time)
Ingredients
- 1 pound large raw shrimp, defrosted, peeled and deveined, Note 1 and 2 (16-20 per pound/450 grams is best)
BBQ Seasonings, Note 3
- 1 teaspoon smoked paprika
- 1 tablespoon chili crisp
- 1 teaspoon lemon zest (from 1/2 large lemon)
- 2 teaspoons brown sugar
- 1/2 teaspoon ground coriander
- 1/4 teaspoon each, kosher salt and black pepper (or more to taste)
Garnish
- squeeze of lemon juice, chopped parsley or fresh cilantro, and/or drizzle of Thai sweet chili sauce.
Instructions
- PREPARE SKEWERS: Skip this step if using metal skewers (a big time saver). If using wood skewers, soak them in water for 20-30 minutes to prevent burning on the grill.
- MIX SEASONINGS in a medium size bowl. Taste and adjust as needed. For example, add more chili crisp if you like more heat or some lemon juice if you like more acidity.1 teaspoon smoked paprika, 1 tablespoon chili crisp, 1 teaspoon lemon zest, 2 teaspoons brown sugar, 1/2 teaspoon ground coriander, 1/4 teaspoon each, kosher salt and black pepper
- MARINATE SHRIMP: Rinse shrimp in cold water, then pat them dry with a paper towel. Add shrimp to the bowl and mix them with the seasonings. Let them sit and marinate for 10 -15 minutes while you heat the grill.
- HEAT GAS GRILL to medium-high heat, about 425F/218C. This can take 10-15 minutes.
- SKEWER AND GRILL SHRIMP: Pierce each shrimp with a skewer in two places (near tail and thick part). This will prevent them spinning around when turning them over. Repeat with all shrimp. Shrimp can be touching each other on the skewer but don't pack them too tightly or they won't cook evenly. Spray the skewered shrimp with cooking spray to avoid sticking on the grill. Place skewers on grill. Let shrimp cook for 2 minutes, flip them over with tongs and grill another 2-3 minutes. Don't overcook or they will turn rubbery. You can test one and cook another minute if needed. Cook time will depend on the size of the shrimp. Note 4 for oven method.
- PLATE SHRIMP: Remove skewers from grill with tongs. Slide shrimp off skewer onto a platter. (If using metal skewers, hold skewer with oven mitt). Add the garnish you like or serving with a dipping sauce, Note 6.
Recipe Notes
- To defrost shrimp: Place in a bowl in the fridge overnight. If you forget (like me!), run them under cold water until defrosted or place them in a bowl of cold water for about 15 minutes. Don’t let them sit in water for too long to avoid changing the texture of the shrimp.
- To peel and devein shrimp: For a big shortcut, buy peeled and deveined shrimp. Otherwise, here is a video on how to peel and devein shrimp. You can remove the tails (I do) or leave them on for a fancier presentation.Â
- Seasoning substitutes:
- For brown sugar – use honey or maple syrup
- For coriander – try cumin instead
- For lemon zest – use 1 tablespoon lemon juice
- For chili crisp – use 1 tablespoon sesame, garlic, chili or olive oil with 1/2 teaspoon red pepper flakes (or more).Â
- Shortcut: Skip the seasonings and buy a barbecue sauce.
- To cook shrimp in oven (instead of grill): Heat oven to 400F. Place shrimp (with or without skewers) on baking sheet lined with parchment for easy cleanup. Bake for 5-7 minutes depending on size of shrimp.Â
- To serve shrimp as an appetizer: Serve shrimp on toothpicks, in spoons, on a cracker spread with a little guacamole or on mini wooden skewers with a piece of mango.Â
- Dipping sauce options: Thai sweet chili sauce, hot honey sauce or sriracha aioli.
- Make ahead/store: You can make the seasoning rub several days ahead. The BBQ shrimp are best eaten fresh off the grill if you want to serve them hot. To serve them at room temperature or cold, you can make them an hour or two ahead of time. Store leftovers for up to 3 days in an airtight container in the fridge.Â