This Easy BBQ Shrimp recipe is made with homemade barbecue seasoning and rub, paired with fresh vegetables, and grilled to perfection. This dish is perfect for any quick meal or cookout spread.
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What Type of Shrimp to Use
This dish is considered a main dish so large shrimp are the best shrimp to use. The size of shrimp can vary depending on the species and where they are caught. Large and jumbo shrimp are considered to be those that are at least 21-25 count per pound. This means that there will be 21-25 or less shrimp per pound.
The common raw shrimp you will find in stores include tiger shrimp, jumbo shrimp, and wild-caught shrimp.
For taste, wild-caught shrimp are generally considered to be the best option as they have a more flavorful and firmer texture compared to farm-raised shrimp. Wild-caught shrimp are shrimp that are caught in their natural habitat in the ocean or other bodies of water, as opposed to being farmed or raised in captivity.
Farm-raised shrimp are raised in captivity on a shrimp farm. These farms can be located in ponds or in tanks on land. The shrimp are typically fed a diet of fishmeal, soy, and other ingredients, and are sometimes given antibiotics or other chemicals to prevent disease. Those chemicals are then passed into the food you eat.
I prefer wild-caught and large shrimp. Be sure to check out our guides on Shrimp Size Guide and Counts Per Pound and How to Tell if Shrimp is Bad.
How to Season the Shrimp
I use my Homemade BBQ Seasoning and Rub. You can also use any of your favorite store-bought rubs. The homemade rub has the following ingredients:
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
Do You Leave the Tails on the Shrimp?
This is completely up to you and is a matter of preference. Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on.
What Type of Skewers to Use
I love to use metal skewers because they are reusable and you don’t need to soak them ahead of time. You can also use wooden or bamboo skewers. These will need to be soaked in warm water for 20 minutes before you use them.
Dry wood is flammable and prone to fire. Wet wood has a lower chance of catching fire. You can read more about How to Soak Wooden Skewers here.
How to Thread the Skewers
I like for the shrimp tails to face the same direction on each skewer, simply for presentation. Thread the shrimp onto the skewer focusing on the thickest part of the shrimp. This will ensure the shrimp stays on the skewer.
You will also use this method for the vegetables. Slice your veggies thick enough so that they will stay on the skewers. For the onion, slice the onion in half, and then take half of the onion and slice it into quarters (4 pieces). This will create the perfect size for grilling.
Grill Temperature
Getting to know your grill is important. Most modern and newer grills will display the temperature. For this dish, 350 degrees and medium heat is optimal.
If you don’t have a temperature dial you can do a hand test to see if the grill has reached medium-high. You can read more about How to Check the Temperature of Your Grill here.
Place your hand about 5 inches above the grill grates and count the number of seconds you can comfortably hold it there.
- If you can only hold your hand for 1-2 seconds, the temperature is high around 500 degrees.
- If you can hold your hand for 3-4 seconds, the temperature is medium-high around 450 degrees.
- If you can hold your hand for 5-6 seconds, the temperature is medium around 400 degrees.
- If you can hold your hand for 7-8 seconds, the temperature is low around 350 degrees.
How to Make BBQ Shrimp
Full detailed instructions are below in the recipe card.
- Coat the grill grates with oil.
- Preheat grill to medium heat and 350 degrees.
- Drizzle the shrimp and vegetables in olive oil and season.
- Thread the shrimp and vegetables onto the skewers.
- Grill.
How to Tell When the Shrimp is Done/Finished Cooking
Cooked shrimp will turn pink and opaque. The shrimp will also become firm when you touch it. Perfectly cooked shrimp usually has a C-shape, as opposed to a tightly curled O shape.
You can also check out my guide on How to Tell if Shrimp is Cooked here.
How to Store Leftovers
Leftovers can be stored in the fridge tightly sealed for 3-4 days.
How to Reheat
The best way to reheat leftover shrimp is in a pan on medium heat with butter or oil. You can also reheat in the air fryer on 350 degrees until warm. Be careful, because the same rules regarding overcooking apply. If you heat it for too long it will be rubbery. I don’t use the microwave for this reason.
Freezer Tips
I wouldn’t freeze this dish and risk a rubbery taste to the dish.
Pair With These Recipes
Spaghetti Salad
Southern Macaroni Salad
Creamy Bacon Ranch Pasta Salad
Broccoli Salad with Bacon and Cheese
More Shrimp Recipes
Shrimp Noodle Soup
Spicy Shrimp Tacos
Smoked Shrimp
Seafood Pasta Salad with Crab and Shrimp
Shrimp Egg Rolls
Shrimp Etouffee
Pan Seared Shrimp with Lemon Butter
Buffalo Shrimp
Easy BBQ Shrimp
Ingredients
- 1 pound raw shrimp Peeled and deveined
- 1 teaspoon olive oil
- 1/4 cup sliced zucchini
- 1/4 cup sliced yellow squash
- 1/4 cup sliced red onions
- 1/4 cup sliced red peppers
- 1/4 cup sliced orange peppers
- BBQ Sauce
Homemade BBQ Seasoning and Rub
- 1/2 teaspoon brown sugar or sweetener
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika Regular paprika is fine.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
Instructions
- If using bamboo or wooden skewers, soak them in water for 20 minutes prior to use. Metal skewers do not require soaking.
- Coat the grill grates with oil to prevent sticking.
- Preheat grill to medium heat and 350 degrees.
- Drizzle the shrimp and vegetables in olive oil and then coat them with the spices.
- Thread the shrimp and vegetables onto the skewers.
- Grill the skewers for 3-4 minutes on each side. The shrimp will only need to cook for 6-7 minutes total. Be careful not to overcook the shrimp.
- Remove the shrimp from the grill and coat in BBQ sauce.
Notes
- A pound of shrimp will typically make 3-4 skewers. This will vary based on the size and weight of the shrimp you purchase.
- I love to use metal skewers because they are reusable and you don’t need to soak them ahead of time. You can also use wooden or bamboo skewers. These will need to be soaked in warm water for 20 minutes before you use them. Dry wood is flammable and prone to fire. Wet wood has a lower chance of catching fire.
- Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on. Leaving the tail on is often inconvenient when it comes to devouring the meal! It’s your call.
- I like for the shrimp tails to face the same direction on each skewer, simply for presentation. Thread the shrimp onto the skewer focusing on the thickest part of the shrimp. This will ensure the shrimp stays on the skewer.
- You will also use this method for the vegetables. Slice your veggies thick enough so that they will stay on the skewers.
- Raw and frozen shrimp are translucent gray. When it’s cooked, it should be an opaque white with some pink and bright red accents. This is the best indicator of whether or not shrimp is fully cooked.
- When shrimp cooks, the muscle contracts, so the shrimp shrinks and curls. I find that it’s perfectly cooked when it has a C shape. I remove the shrimp from heat immediately when it reaches this shape. Often, if it reaches an O shape, and completely curls in, it will taste overcooked.