Best-Ever BBQ Shrimp

An overhead view of a pile of BBQ shrimp sitting on a cutting board with a small white bowl filled with homemade BBQ sauce nearby.

Course: Entree

Cuisine: BBQ / Southern

Prep Time: 10

Cook Time: 10

BBQ Sauce Prep and Chill Time: 1

Total Time: 1 20

Servings: people

Calories: 516kcal

Author: Kris Longwell

This truly is the Best-Ever BBQ Shrimp. It's so easy and so incredibly delicious. The homemade BBQ sauce is the secret to putting these over the top. The sauce can be made up to 5 days in advance.

Print Recipe

Equipment

1 Gas, charcoal, or electric grill
4 skewers if wooden, soak them in water for 30 minutes

Ingredients

1 lb extra large shrimp shells removed and deveined (leave the tails on, if desired)
2 tablespoon olive oil
1 tablespoon Cajun seasoning
3 cups BBQ Sauce (You'll need about 2 cups for basting, and another cup for serving)

Instructions

Do Ahead

Prepare Easy Homemade BBQ Sauce

Prepare and Grill the Shrimp

Place the cleaned shrimp in a large bowl. Add the olive oil and Creole (or Cajun) seasoning. Stir to fully coat. Place in the refrigerator for 1 hour.
Fire up your grill.
Add 5 to 6 shrimp on each skewer.
Baste the shrimp on both sides. Carefully place the shrimp over direct heat on your grill. Grill for about 3 minutes per side, basting each side liberally with more BBQ sauce. The shrimp is done when it is pink and lightly charred.
Serve at once with reserved BBQ sauce on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The BBQ sauce can be made up to 5 days in advance. This recipe uses about half of the BBQ sauce recipe. The extra can be frozen for up to 2 months.

The blog post for a Creole seasoning recipe, if you can't find any. Most Creole (or Cajun) seasonings have plenty of salt in them, so no need to add more salt, unless making your own. If you are making your own, add about 1 teaspoon of salt to the shrimp when coating with the oil.

If baking, place in a heat-proof pan (or cast-iron skillet) and place in the middle of the oven with the broiler on HIGH for several minutes. Keep an eye on them, as broilers vary. Don't let them burn! They will be ready when pink, curled, and lightly charred.

Nutrition

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