Barbecue shrimp is one of those simple and yet perfectly summer recipes. Perfect as a side dish to a masterfully grilled steak or tacos, or as a stand-alone alongside a grilled salad, this bbq shrimp recipe is an essential summer dish. And one we can’t get enough of.
This post was sponsored by Head Country BBQ. All thoughts and opinions are my own.
Shrimp are one of those little bites that I absolutely love to devour. But, didn’t really cook a lot until last summer, when I decided I was going to master shrimp (and when Grilling Grandma enlightened me to the simple joy of a grilled shrimp wedge salad). Before then, it was a cocktail or bust.
Now, it’s grilled with layers of flavors all the way. Once I got over my fear of the shrimp drying out, sticking, and overcooking on the grill, I’ve become a master of popping shrimp on the grill a few times a month as a low-calorie satiating dinner plan.
How to grill shrimp
Because shrimp is such a mild protein they pick up the flavors of the marinade quickly. A 10 to 20-minute marinade gets the job done and makes this meal one of our favorite quick grilled shrimp recipes.
Shrimp cook incredibly quickly, taking only about 5 to 7 minutes on the grill. However, the trick to not losing the shrimp to the flames is to use either a grill basket with small holes for the shrimp to not fall through or to use skewers to make sure you can easily maneuver the shrimp over the grilling grates.
The other trick is making sure the grill has preheated long enough and has well-cleaned grates to prevent the peeled shrimp from sticking to the grate and ripping when you move the skewers.
GirlCarnivore Pro Tip: Use a hot grill with well-cleaned and well-oiled grilling grates to prevent any unnecessary sticking for this bbq shrimp recipe.
Leaving the shell on allows for a more robust shrimp flavor and helps keep moisture in. However, for this recipe, the shrimp are peeled ahead of time, which helps the marinade to permeate deeper into the shrimp and make for easier eating when the shrimp are served.
What you need for barbecue shrimp
This recipe, unlike the New Orleans BBQ Shrimp (where the sauce isn’t an actual barbecue sauce), uses barbecue sauce and grills the shrimp for a true bbq experience. It’s actually barbecued shrimp. And you won’t believe how easy it is.
All you need is jumbo shrimp, I prefer Alaskan or Gulf pink shrimp, taco seasoning, GirlCarnivore Over Easy spice blend, barbecue sauce (to keep it keto-friendly, I opted for Head Country Sugar-Free Bar-b-que Sauce), limes, and then some fun herby garnishes to keep the flavors bright and fresh.
I paired these with quick chimichurri and fresh citrus for plating and a simple slaw. Elotes and Maque Choux are also great pairings.
BBQ Shrimp Skewers in the Oven
No grill, no problem.
You can make this recipe in an oven by marinating and skewering the shrimp as the recipe calls for. Just line the bbq shrimp on a baking sheet lined with foil and place in an oven preheated to 375 degrees for 7 to 12 minutes, flipping once halfway through cook time.
Want more pork tenderloin inspiration? Try some of my favorite recipes
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BBQ Shrimp Skewers
- Grilling Skewers
- Grilling Brush
- 1 Lime
- Thaw the shrimp and remove the skins.
- Pat dry.
Marinate 10 minutes:
- Whisk the Taco seasoning and GirlCarnivore Over Easy spice blend in a small bowl or jar.
- Sprinkle the shrimp with spices.
- Add the shrimp and the Head Country BBQ Sauce to a large resealable bag and marinate for 10 minutes.
- Meanwhile, prep the grill for indirect heat
- Make a 2-zone fire in your grill by arranging the coals to one side.
- Clean and oil the grilling grates.
- Allow the grill to heat, adjusting the airflow as needed for around 350 to 400 degrees.
- Arrange the shrimp on skewers, 5 to 6 per skewer.
- Place the shrimp over direct heat and grill 5 to 7 minutes, flipping as needed to cook evenly and prevent excess charring.
- Brush once or twice with additional barbecue sauce, as you flip the skewers.
- Remove from heat and immediately brush with chimichurri.
- Serve immediately with fresh lime wedges, cilantro, and cotija sprinkled over top.