BBQ Shrimp Skewers
This grilled shrimp recipe takes the guesswork out of grilling shirmp. With a quick marinade, skewer and grill they are perfect every time. Baste them in homemade chimichurri and serve hot!
- 1 Lime
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.
If using bamboo skewers, be sure to soak the skewers for 10 minutes before grilling to prevent the skewers from burning.
Pair these shrimp skewers with a wedge salad for a truly flavorful warm-weather meal.
Serving: 2g | Calories: 278kcal | Carbohydrates: 22g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 382mg | Sodium: 1763mg | Potassium: 245mg | Fiber: 1g | Sugar: 16g | Vitamin A: 323IU | Vitamin C: 10mg | Calcium: 258mg | Iron: 4mg