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BBQ shrimp over noodles with snap peas and peaches.
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5 from 1 vote

BBQ Shrimp Recipe (Skewered & 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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American, International
Servings (change as needed): 3
Author: Cheryl Avrich
US Measures - Metric

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.
US Measures - Metric

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.

Notes

  1. 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.
  2. 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. 
  3. 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). 
    • Shortcut: Skip the seasonings and buy a barbecue sauce.
  4. 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. 
  5. 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. 
  6. Dipping sauce options: Thai sweet chili sauce, hot honey sauce or sriracha aioli.
  7. 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. 
 
Nutrition values are estimates and do not include garnish. 
Calories: 162kcal | Carbohydrates: 5g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 1051mg | Potassium: 195mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg