BBQ Grilled Shrimp is a quick and easy recipe that can be made any day of the week. Make and share this BBQ Grilled Shrimp recipe today!
One of the best things about these BBQ Grilled Shrimp is how quick they are to prep and grill! This is one of those main dishes that come together in a flash and is so satisfying.
TIPS FOR MAKING BBQ GRILLED SHRIMP:
CHOOSE THE BEST SHRIMP
- Here in Texas, we love the freshness and flavor of our local Texas Gulf Shrimp, however, you can choose a shrimp that is local to your area or that’s readily available to you. Large, Jumbo or Colossal are the best choice for this recipe.
- If shrimp will be your main dish, count on 1/3- to 1/2-pound per person. If you choose to leave the shells on, make it 3/4-pound per person.
- Choose raw shrimp for the best results for this recipe. If you use previously cooked shrimp you’ll most likely end up with overcooked, rubbery shrimp.
- Shrimp should have a fresh, lightly fishy saltwater smell. If they smell bad, like ammonia, chlorine or gasoline, they should not be eaten…throw them out!
PREP THE BBQ GRILLED SHRIMP
- I prefer deveined, tail-on shrimp, so you can do this yourself by holding firmly to the piece of shrimp right above the tail and peeling the remaining shell off. Next, with a sharp paring knife, make a small slice down the back ridge of the shrimp. From there you can remove the vein with your fingers and rinse under cold water. If you don’t want to have the hassle, most seafood departments sell shrimp already deveined with the tail left on.
HOW TO SKEWER THE SHRIMP
- Start by soaking your wooding skewers in a dish of water for at least 10 minutes. This will help the wooden skewers from burning.
- I like to skewer mine at the top of the shrimp and then again through the bottom of the tail section. Sometimes I use two skewers per kabob to make flipping them easier.
- While you can cook steaks at high heat to sear the outside, the secret to perfect grilled shrimp is to cook them at a medium temperature so that you don’t end up with chewy, rubbery shrimp.
- Make sure you preheat the grill and clean it before placing the shrimp on. I usually lightly grease the grates so that none of my shrimp is left on the grill.
- Shrimp are done once the entire body turns an orangy-pink. This should take around 5 minutes. I usually flip them at about 2 ½ minutes.
MORE SEAFOOD INSPIRATION!
HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!
BBQ Grilled Shrimp
- 3 pounds 21 to 24 count large shrimp, peeled & deveined, tail on
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons Lawry’s Season Salt
- 1 teaspoon ground black pepper
- 4 cloves coarsely chopped fresh garlic
- Whisk together the chipotle chili powder, brown sugar, cumin, season salt and pepper in a small bowl.
- Place the shrimp in a large bowl, toss with olive oil and garlic. Add the spice rub and stir well to coat; set aside.
- Heat grill to high.
- Skewer shrimp with 2 skewers to prevent difficulty in turning shrimp.
- Place on a grill to cook until just cooked through, 2 to 3 minutes per side.