Easy BBQ Shrimp
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.
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.
Nutrition
Serving: 1skewerCalories: 108kcalCarbohydrates: 4gProtein: 16gFat: 2g
Tried this recipe?Let us know how it was!