Barbeque Shrimp Recipes

Great barbeque shrimp recipes can be made on your backyard grill or in your kitchen oven. The most important thing to this is being able to get good tasting shrimp. If you are in a coastal area, you are lucky. I have never lived in a place where I had good fresh seafood available to me.  When I purchased “fresh” shrimp or other seafood from supermarkets, it was never fresh tasting and often slimy. I found out that most of it was previously frozen and thawed then passed along as fresh. 

Barbeque Shrimp RecipeBarbeque Shrimp Recipe

I love good fresh seafood, especially shrimp. For inland locations I have found the best way to purchase shrimp is by buying the quick frozen type. Most of the time I get it from Sam’s or Costco. The price is also the best for quality and is available deveined, with tails or without. It can be purchased cooked or uncooked so it is ready for any dish that you plan to prepare. I always buy the jumbo size for barbeque shrimp recipes.

Small shrimp are good to use in salads or even in some casseroles. Personally, I prefer larger shrimp for most things especially for barbeque shrimp recipes and for most appetizers I purchase the largest size I can get uncooked with tails. When purchasing fresh shrimp they should have a very mild order. They certainly should not feel slimy either. When purchasing fresh, use within a day or two or freeze until ready to use. They thaw pretty quickly in a large bowl of cold water.

When I serve shrimp, I always plan to have extra. Shrimp is one thing which seems to disappear quickly. One pound of shrimp in the shells yields about one-half pound after peeling. I usually allow from four to six ounces of the protein for each quest for dinner. I can tell you most of my guests can easily devour eight ounces of shrimp for the main course.

You will see many barbeque shrimp recipes cooked on your outdoor grill. You will also find many recipes titled “barbeque shrimp recipes” cooked in your oven or even on stove top. These are called “barbeque” because they are made with some type of barbeque sauce. Whether they are cooked inside or outside, shrimp is very easy to cook. They cook quickly and the biggest problem is overcooking. When cooking on a grill or open fire place the shrimp in a fish basket or on skewers to prevent it from falling though the grill rack.

NOTE: When making barbeque shrimp recipes, I buy the largest uncooked shrimp available and I usually like the tails left on for presentation.
NOTE: When making barbeque shrimp recipes in a grill basket cooking spray prevents sticking.

GRILLED SHRIMP

Grilled Shrimp with Lime JuiceGrilled Shrimp with Lime Juice

Most of my barbeque shrimp recipes are for outdoor cooking but can be also made under the broiler.

  • 2 Pounds jumbo shrimp (Peeled,deveined, tails left on)
  • ¾ Cup melted butter
  • ¼ Cup fresh lime juice
  • 1 Teaspoon garlic salt

Combine butter, lime juice and garlic salt; dip shrimp in mixture.
Thread shrimp through the tail and neck onto skewers.
NOTE: Shrimp on skewers should lie flat.
Place skewers on grill rack over hot coals.
Grill for 3 to 4 minutes on each side until pink.
Serve with additional butter lime mixture; serves 4.
NOTE: This shrimp is also good served on tacos or with a salad.

GRILLED SHRIMP in peanut sauce

Grilled Shrimp in Peanut SauceGrilled Shrimp in Peanut Sauce

Many barbeque shrimp recipes are served with special sauces.

  • ¼ Cup creamy peanut butter
  • ¼ Cup soy sauce (Divided)
  • ¼ Cup sugar
  • 3 Cloves minced garlic
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon water
  • 2 Pounds jumbo shrimp (Peeled and deveined)

Mix together peanut butter and 2 TABLESPOONS soy sauce in a saucepan.
Blend in remaining 2 TABLESPOONS soy sauce, sugar, garlic, oil and water.
Stir over medium heat until sugar is dissolved; set aside.
Thread shrimp on skewers; brush with the peanut butter sauce.
Place skewers over medium hot coals; cover and cook about 3 minutes.
Turn shrimp over and cook about 3 minutes until shrimp is pink.
Brush shrimp with the peanut butter sauce before serving; serves 4 to 6.

NOTE: This recipe makes a great entree or appetizer.

CHAR BROILED SHRIMP

Make barbeque shrimp recipes loaded with butter and garlic.

  • 3 Pounds large shrimp (Peel, devein)
  • 1 ½ Cups melted butter
  • ¼ Cup sherry
  • ¼ Cup lemon juice
  • 4 Ounces minced fresh garlic
  • 1/8 Teaspoon thyme
  • 1/8 Teaspoon oregano

Combine butter and next 5 ingredients in saucepan over low heat.
Remove pan from heat; cool to room temperature.
Add shrimp to pan; marinate for 1 hour.
Sauté shrimp about 1 minute until HALF done.
Place shrimp in fish basket; place over hot coals.
Cook until shrimp are pink; serve with the butter sauce.
Serves 8 to 10.

SHRIMP KABOBS RECIPE

Make barbeque shrimp recipes by threading on skewers with green peppers, onions and mushrooms.
NOTE: Make barbeque sauce (Recipe below) first and refrigerate.

  • 2 Pounds large shrimp (Not cooked, deveined and tails on)
  • 2 Green bell peppers (Cut in 1 inch pieces)
  • 1 Can (16 Ounces) small onions
  • 12 Whole button mushrooms (Wipe with damp towel to clean)
  • 12 Large pimento stuffed olives
  • 12 Large pitted ripe olives

Basting Sauce

  • 1 Tablespoon prepared horseradish
  • 1 Tablespoon pineapple juice

Barbeque Sauce

  • 1 Tablespoon cornstarch
  • 1 Cup lemon juice
  • ½ Cup vegetable oil
  • ¼ Cup dark molasses
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Crushed bay leaf
  • 1 Clove minced garlic

MAKE BARBEQUE SAUCE by combine cornstarch and lemon juice in saucepan.
Cook and stir over low until bubbly and thickened; cool.
With mixer beat in remaining barbeque sauce ingredients.
Beat until thoroughly blended and thickened; cover and store in refrigerator.
FOR SHRIMP KABOBS thread shrimp, peppers, onions, mushrooms and olives on 8 skewers.
FOR BASTING SAUCE combine horseradish and pineapple juice; brush over kabobs.
Cook 5 to 6 inches from hot coals about 5 minutes on each side.
NOTE: Brush kabobs several times more during cooking.

SHRIMP IN SHELLS

Barbeque shrimp recipes often include cooking in the shells.

  • 4 Cloves minced garlic
  • 1 Medium onion (Finely chopped)
  • 1 Teaspoon dry mustard
  • 1 Teaspoon salt
  • ½ Cup olive oil
  • 3 Tablespoons fresh lemon juice
  • ½ Cup chopped fresh parsley
  • 2 Pounds jumbo shrimp (In shells)

Combine minced garlic and next 6 ingredients in small bowl.
Place shrimp in a shallow dish; pour garlic marinade over the shrimp.
Cover dish tightly with plastic wrap; refrigerate about 8 hours.
Place shrimp in a grilling basket over hot coals.
Cook for 5 to 10 minutes making sure they are turned.
Serve shrimp in the shells; serves 4.

ORIENTAL SHRIMP SKEWERS RECIPE

Barbeque shrimp recipes taste great with the flavors of the Orient.

  • 3 To 4 Pounds raw jumbo shrimp (Peel, devein with tails on)
  • ½ Cup soy sauce
  • 1 Tablespoon sugar
  • 2 Teaspoons lemon juice
  • 1 Teaspoon sesame oil
  • 2 Cloves minced garlic
  • 2 Tablespoons white wine

In large bowl mix together soy sauce, sugar and next 4 ingredients.
Add shrimp to marinade; cover and refrigerate for 1 hour.
Thread shrimp on 6 to 8 skewers; place over medium hot coals.
Cook about 10 minutes turning and basting with marinade.
Serves 6 to 8.

SHOW ME STATE BARBEQUE SHRIMP RECIPE

All states have favorite shrimp barbeque recipes. (I think this is Missouri’s.)

  • 2 Pound raw shrimp (Jumbo, peeled, deveined, tails on)
  • 1 Cup vegetable oil
  • 1 Tablespoon brown sugar
  • 1 Teaspoon salt
  • 1 Teaspoon dry mustard
  • 1 Tablespoon Worcestershire sauce
  • ¼ Teaspoon liquid smoke
  • ½ Cup red wine
  • Juice of 1 lemon

Combine vegetable oil, brown sugar and next 6 ingredients in a large bowl.
Add shrimp and marinate for 1 hour in refrigerate; remove shrimp from marinade.
Place dried grapevines on top of hot coals.
Place shrimp in a large grilling basket; place over the hot coals.
Broil about 10 minutes turning to cook all shrimp (Shrimp should be pink).
Serves 4 to 6.

BARBEQUE SHRIMP RECIPE with citrus salsa

Flavorful salsa recipes go well with barbeque shrimp recipes.
Salsa

  • 2 Oranges (Grate rinds (Divided); section and chop oranges)
  • 2 Peaches (Peel and chop)
  • 1 Jalapeno pepper (Seed and mince)
  • 2 Tablespoons minced purple onion
  • 1 Clove minced garlic
  • 1 Teaspoon chopped fresh rosemary
  • 1 Tablespoon olive oil

Shrimp

  • 2 Pounds large shrimp (Peel and devein)
  • 1 Cup fresh orange juice
  • 1 Tablespoon olive oil
  • 1 Bunch fresh rosemary (Stems removed)
  • 5 Cloves minced garlic
  • ¼ Teaspoon pepper
  • 1 Tablespoon minced jalapeno

TO PREPARE SALSA place 2 TABLESPOONS of the grated rinds in bowl.
Add chopped oranges, peach, jalapeno pepper, onion, garlic, rosemary and oil.
Cover bowl and chill until ready to use.
TO PREPARE SHRIMP place REMAINING orange peel in a shallow dish.
Add the orange juice, olive oil, rosemary, garlic and pepper; mix well.
Add the shrimp to the marinade, cover and refrigerate for 30 minutes.
Remove shrimp from the marinade to a grilling basket.
Pour marinade in saucepan; bring to a boil over high boiling for 1 minute.
Place grilling basket over hot coals; cook shrimp for 10 minutes.
NOTE: Baste with boiled marinade during cooking.
Serve shrimp with salsa; serves 4 to 6.

CHARBROILED ANCHOVY SHRIMP

  • 2 to 2 ½ Pounds jumbo shrimp or prawns
  • 24 Anchovy fillets
  • 12 Slices lean bacon (Cut in half for 24)

Split shrimp down back to devein; place anchovy in each split.
Wrap 1 piece of the bacon around the shrimp; secure with wooden toothpick.
Place wrapped shrimp in grilling basket; hang over hot coals.
Cook 5 to 10 minutes until bacon is crisp; serves 4 to 5.

BARBEQUED SHRIMP RECIPE

Make barbeque shrimp recipes with lots of pepper spice.

  • 1 Pound raw shrimp (Unpeeled, washed, drained well)
  • ½ Cup butter (Melted)
  • 1 Tablespoon fresh lemon juice
  • 1/8 Teaspoon red pepper
  • 1 ½ Teaspoons coarse black pepper
  • ½ Teaspoon salt
  • 2 Cloves minced garlic

Preheat oven to 350F degrees.
Place shrimp in shallow baking dish.
Combine butter and remaining ingredients; pour over shrimp.
Bake in oven 20 to 25 minutes until shrimp are pink.
Place under broiler about 4 minutes; serve sauce with shrimp.
Serves 2 to 3.

BARBEQUE SHRIMP

Make barbeque shrimp recipes for your next crowd gathering for raving reviews.

  • 7 Pounds large raw shrimp (Peel, devein)
  • ¾ Cup melted butter
  • 1/3 Cup Worcestershire sauce
  • 1/3 Cup fresh lemon juice
  • 1 Tablespoon Old Bay Seasoning
  • 1 Tablespoon coarse black pepper
  • 4 Cloves minced garlic
  • 1 Tablespoon Cajun seasoning
  • 1 Tablespoon hot sauce

Preheat oven to 350F degrees.
Place shrimp in single layer in a shallow baking dish.
Combine butter with remaining ingredients; pour over the shrimp.
Place shrimp in oven about 20 minutes until shrimp turns pink.
NOTE: Stir shrimp occasionally during cooking; serve with the sauce.
Serves 20 to 25.

SMOKY BARBEQUE SHRIMP

Make barbeque shrimp recipes by adding a little smoky flavor.

  • 1 Pound jumbo shrimp (Peeled, deveined)
  • 1 ½ Tablespoons vegetable oil
  • 1 ½ Teaspoons lemon juice
  • 1 Tablespoon brown sugar
  • ¼ Teaspoon chili powder
  • ½ Teaspoon Worcestershire sauce
  • ½ Teaspoon liquid smoke
  • 1 Teaspoon tomato paste

Place shrimp in shallow casserole dish in single layer.
Combine vegetable oil and remaining ingredients.
Pour the oil mixture over the shrimp.
Cover and refrigerate for 1 hour turning 1 time.
Place shrimp in grilling basket; RESERVE MARINADE.
Place over hot coals; cook 7 to 10 minutes brushing with marinade.
Serves 2.

BARBEQUE SHRIMP IN TACOS

Make barbeque shrimp recipes wrapped in tortillas for a great lunch.

  • 1 Tablespoon olive oil
  • 3 Cloves minced garlic
  • 1 Medium onion (Finely chopped)
  • 1 Pound large shrimp (Peel, devein)
  • ½ Teaspoon cumin
  • ¼ Cup barbeque sauce
  • 1 Chili pepper (Seeded and minced)
  • 1 Jalapeno pepper (Seeded and minced)
  • 1/3 Cup chopped fresh cilantro
  • ½ Teaspoon salt
  • 6 Flour tortillas (8 Inch)
  • Fresh lime wedges
  • Sour cream

Heat oil in a large skillet; add garlic and onion stirring until tender.
Add shrimp, cumin, barbeque sauce and peppers.
Stir and cook until shrimp is pink and mixture is thoroughly hot.
Remove from heat; stir in cilantro and salt.
TO SERVE spoon mixture onto tortillas.
Squeeze lime wedge over shrimp and top with sour cream.
Serves 3 to 6.