Best 20 Barbecue Shrimp Recipes

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**Succulent Barbecue Shrimp: A Culinary Journey of Sweet, Savory, and Smoky Flavors**

Indulge in the delightful symphony of flavors that is barbecue shrimp, a culinary masterpiece that tantalizes taste buds with its irresistible blend of sweet, savory, and smoky notes. Succulent shrimp, the star of this dish, is lovingly coated in a rich and flavorful barbecue sauce, then grilled or roasted to perfection. The result is a delectable treat that can be enjoyed as an appetizer, main course, or even as part of a seafood boil. This article presents a collection of barbecue shrimp recipes that cater to diverse preferences and skill levels. From classic grilled shrimp with a tangy barbecue glaze to oven-baked shrimp with a sweet and smoky sauce, these recipes offer a culinary adventure that is sure to leave you craving more.

Let's cook with our recipes!

SAUCY BARBECUE SHRIMP



Saucy Barbecue Shrimp image

This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup butter, cubed
1 medium onion, chopped
1 bottle (18 ounces) barbecue sauce
1 bottle (12 ounces) pale ale beer or nonalcoholic beer
2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
French bread baguette, sliced

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.

THAI SPICED BARBECUE SHRIMP



Thai Spiced Barbecue Shrimp image

This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.

Provided by Ned Bruce

Categories     Seafood     Shellfish     Shrimp

Time 1h6m

Yield 8

Number Of Ingredients 7

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

Steps:

  • In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
  • Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
  • Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g

NEW ORLEANS BARBECUE SHRIMP DIP



New Orleans Barbecue Shrimp Dip image

This super-flavorful dip is inspired by the spicy shrimp dishes of New Orleans.

Provided by Food Network Kitchen

Categories     appetizer

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 17

8 tablespoons (1 stick) unsalted butter
1/4 cup chili sauce
1/4 cup fresh lemon juice
5 cloves garlic, smashed
2 tablespoons Worcestershire sauce
1 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon hot sauce
1 1/4 pounds peeled and deveined large shrimp, tails removed
4 ounces cream cheese, at room temperature
1/2 cup sour cream
3 scallions, white and green parts separated and thinly sliced
1/2 cup loosely packed fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crackers and crunchy rustic bread for serving

Steps:

  • Special equipment: 5-cup broiler-safe casserole dish
  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
  • When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
  • Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
  • Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
  • Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.

SOUTHERN BARBECUE SHRIMP



Southern Barbecue Shrimp image

I adapted this recipe from one I found in Gourmet Magazine grilling issue. I added a bit more brown sugar to the sauce to take some of the bite out of the Worcestershire. The original recipe called for the shrimp to be broiled in their shells. Today happened to be in the high 90's, so I decided to cook these, peeled, in the sauce over the stove...ANYTHING to not have to turn the broiler on!! I think they turned out great. Next time I think I will definitely try these on the grill.

Provided by Kozmic Blues

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb large shrimp, shelled and deveined
6 tablespoons unsalted butter
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1 teaspoon brown sugar
2 tablespoons Old Bay Seasoning (or other seafood seasoning)
lemon wedge

Steps:

  • In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
  • Whisk until brown sugar is dissolved.
  • Add about 1/2 the sauce to a large skillet over medium heat.
  • Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
  • as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
  • Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.

Nutrition Facts : Calories 324, Fat 19.2, SaturatedFat 11.3, Cholesterol 218.6, Sodium 398.3, Carbohydrate 15.1, Fiber 0.1, Sugar 10.5, Protein 23.4

RUTH'S CHRIS STEAK HOUSE'S BARBECUE SHRIMP ORLEANS RECIPE



Ruth's Chris Steak House's Barbecue Shrimp Orleans Recipe image

Provided by á-174942

Number Of Ingredients 18

BARBEQUE BUTTER:
1 pound butter
2 teaspoons freshly-ground black pepper - (scant)
1/4 teaspoon cayenne pepper - (scant)
1 1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic finely chopped
2 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoon water
SHRIMP:
1 tablespoon olive oil plus
1 teaspoon olive oil
1 pound shrimp - (16-20 count) cleaned, peeled, and deveined
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread for serving

Steps:

  • For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. (Makes about 2 1/2 cups) For Shrimp: Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees. This recipe yields ?? servings.

NEW ORLEANS BARBECUE SHRIMP



New Orleans Barbecue Shrimp image

Make and share this New Orleans Barbecue Shrimp recipe from Food.com.

Provided by SharleneW

Categories     Creole

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

4 lbs fresh unpeeled large shrimp (6 pounds if using shrimp with heads on)
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
2 tablespoons creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread

Steps:

  • Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  • Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  • Cover and chill 2 hours, turning shrimp every 30 minutes.
  • Bake, uncovered, at 400° for 20 minutes; turn once.
  • Serve with bread.

EMERIL'S EASY BARBECUE SHRIMP



Emeril's Easy Barbecue Shrimp image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 4 first-course servings

Number Of Ingredients 14

24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and head reserved
1 tablespoon cracked black peppercorns
2 teaspoons Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons olive oil
1 cup dry white wine
3 cups water
3/4 cup Worcestershire sauce, preferably homemade
Juice from 2 lemons (about 1/4 cup)
1/2 cup chopped onion
1 tablespoon minced garlic
1 tablespoon hot sauce
1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces
Jalapeno Biscuits, for serving

Steps:

  • In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
  • Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
  • Heat a 14-inch skillet over high heat. Add the remaining 2 tablespoons oil, then the shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
  • Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with the Jalapeno Biscuits.

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS



RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS image

Categories     Shellfish

Yield 4

Number Of Ingredients 18

Barbecue Butter
1 pound butter
Scant 2 teaspoons black pepper
Scant 1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves
(measured, then finely chopped)
2 ounces (1/4 cup) garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
Shrimp
1 tablespoon plus 1 teaspoon olive oil
1 pound (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread, for serving

Steps:

  • For Barbecue Butter: Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups. For Shrimp: Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees F

GRILLED SHRIMP WITH ASIAN BARBECUE SAUCE



Grilled Shrimp With Asian Barbecue Sauce image

Make and share this Grilled Shrimp With Asian Barbecue Sauce recipe from Food.com.

Provided by gailanng

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons canola oil or 2 teaspoons light-flavored vegetable oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeno chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil
1 lb peeled large raw shrimp

Steps:

  • Heat oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño and onion; sauté about 3 minutes. Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.
  • Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
  • Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
  • Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° - 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.

BARBECUE BACON-WRAPPED SHRIMP



Barbecue Bacon-Wrapped Shrimp image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

30 fresh basil leaves, coarsely chopped
2 tablespoons freshly grated parmesan cheese
1 teaspoon minced garlic
30 large shrimp, peeled, tails intact
15 thin bacon slices, cut in half
1 1/4 cups barbecue sauce, bottled or homemade
1/4 cup applesauce
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar

Steps:

  • Prepare the shrimp: Mix the basil, cheese and garlic in a bowl. Slice down the back of each shrimp and remove the vein; fill the cut with 1/2 teaspoon of the basil mixture. Wrap each shrimp with 1/2 slice bacon and secure with a toothpick, or tuck the loose end of the bacon under.
  • Build a fire (wood or charcoal and wood) for indirect cooking by situating the coals on one side of the grill. When the temperature reaches 400 degrees F, place the shrimp on the grill away from the coals. Close the lid and cook until the bacon is crisp and the shrimp is cooked through, about 14 minutes. Drain on a paper-towel-lined platter.
  • Mix all the sauce ingredients in a bowl. Dip each shrimp in the sauce and return to the grill away from the coals. Close the lid and allow the sauce to caramelize, about 3 minutes. Serve hot.
  • Photograph By Mark Peterson

BARBECUE SHRIMP STIR-FRY



Barbecue Shrimp Stir-Fry image

"I created this recipe for shrimp stir-fry in a barbecue sauce while driving home one night," recalls Elizabeth Gellise of Bay City, Michigan. "It's been a favorite ever since."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 medium onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
2 tablespoons honey
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice.

Nutrition Facts :

BARBECUE SHRIMP OVER PASTA



Barbecue Shrimp over Pasta image

I adapted this recipe from Taste of Home's Quick Cooking Magazine. I used Sweet Baby Ray's Original Flavor barbecue sauce.

Provided by Marie Nixon

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb linguine or 1 lb pasta
12 slices bacon, diced
1 medium onion, chopped
1 1/4 lbs uncooked large shrimp, peeled and deveined
1 cup barbecue sauce
1/3 cup parmesan cheese

Steps:

  • Cook linguine pasta according to package directions for 'al dente'.
  • While pasta is cooking, cook the bacon in a large skillet over medium heat until the pieces are crisp.
  • Remove with a slotted spoon and drain on paper towels.
  • Reserve 1 tablespoon of the drippings in the skillet.
  • Add chopped onion and saute until tender.
  • Add shrimp; cook and stir until shrimp is cooked through and turns pink.
  • Return bacon to the skillet.
  • Add the barbecue sauce and cook and stir over medium heat until heated through.
  • Drain linguine and place on serving platter.
  • Top with shrimp mixture.
  • Sprinkle with Parmesan cheese.

BARBECUE SHRIMP - NEW ORLEANS STYLE



Barbecue Shrimp - New Orleans Style image

A recipe I found on www.nomenu.com. This was a recipe that was made/originated at Manale's in New Orleans. The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to...

Provided by Lynn Dine

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 10

3 lbs fresh gulf shrimp, 16-20 count to the pound (with heads on)
1 tablespoon fresh lemon juice
2 teaspoons worcestershire sauce
1⁄4 cup dry white wine
2 garlic cloves, chopped
1⁄4 cup black pepper (or as needed to cover all the shrimp in a light film of pepper)
1⁄4 teaspoon salt
1 1⁄2 cups butter, softened
2 teaspoons paprika
1 loaf french bread

Steps:

  • 1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
  • 2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
  • 3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
  • 4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

BARBECUE SHRIMP OVER PASTA



Barbecue Shrimp Over Pasta image

This dish is done in minutes. Diced bacon and barbecue sauce really give it a fun kick.-Michele Field, Sykesville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 package (16 ounces) linguine
12 bacon strips, diced
1 medium onion, chopped
1-1/4 pounds uncooked large shrimp, peeled and deveined
1-1/4 cups barbecue sauce
1/3 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink., Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with cheese.

Nutrition Facts : Calories 663 calories, Fat 31g fat (11g saturated fat), Cholesterol 174mg cholesterol, Sodium 1004mg sodium, Carbohydrate 64g carbohydrate (10g sugars, Fiber 4g fiber), Protein 32g protein.

OVEN BARBECUE SHRIMP & SWEET POTATO GRITS



Oven Barbecue Shrimp & Sweet Potato Grits image

From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper!

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound)
1/4 cup unsalted butter, melted
1/4 cup chili sauce (tomato based store-bought)
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons asian chili-garlic sauce (Sriracha)
2 teaspoons creole seasoning
1 garlic clove, minced
1 cup quick-cooking grits
1 (16 ounce) can louisiana sweet potatoes, drained and mashed
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup shredded smoked gouda cheese
1 tablespoon chopped fresh thyme
4 fresh thyme sprigs
4 slices bacon, cooked crisp, chopped

Steps:

  • Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
  • In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
  • Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.

SHRIMP WITH ASIAN BARBECUE SAUCE



Shrimp With Asian Barbecue Sauce image

Make and share this Shrimp With Asian Barbecue Sauce recipe from Food.com.

Provided by MsSally

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs large shrimp, shelled and deveined with tail part of shell left on if you like
4 wooden skewers, soaked (10-12 inches)
1/3 cup hoisin sauce
3 tablespoons ketchup
1 1/2 teaspoons fresh ginger, peeled and grated
1/4 teaspoon Chinese five spice powder
2 tablespoons rice vinegar
2 tablespoons water

Steps:

  • Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
  • Thread shrimp on skewers.
  • In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.
  • Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

BARBECUE SHRIMP OVER PASTA RECIPE



Barbecue Shrimp Over Pasta Recipe image

Provided by bjmj_1622

Number Of Ingredients 6

1 package (16 ounces) linguine
12 bacon strips, diced
1 medium onion, chopped
1-1/4 pounds uncooked large shrimp, peeled and deveined
1-1/4 cups barbecue sauce
1/3 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink. Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with Parmesan cheese.

BARBECUE SHRIMP



Barbecue Shrimp image

This signature Creole-Sicilian favorite from New Orleans with a low-fat shortcut or two. It has a lush, buttery-peppery sauce. The bread is meant for mopping up the sauce so none goes to waste.

Provided by SCOOBYBOO

Categories     Cajun

Time 40m

Yield 5 serving(s)

Number Of Ingredients 15

1/2 cup fat-free caesar salad dressing
1/3 cup Worcestershire sauce
2 tablespoons butter
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon black pepper
5 bay leaves
1 teaspoon pepper sauce
3 garlic cloves, minced
2 lbs large shrimp
1/3 cup dry white wine
1 loaf French bread
fresh lemon

Steps:

  • Combine first 11 ingredients in a large nonstick skillet AND bring to a boil.
  • Add shrimp AND cook 7 minutes, stirring occasionally.
  • Add wine, cook another minute or two until the shrimp are done.
  • Serve with bread and lemon wedges.

NEW ORLEANS BARBECUE SHRIMP



New Orleans Barbecue Shrimp image

Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish - once the shrimp are peeled, you can have it on the table in 10 minutes - with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1 teaspoon minced garlic
1 1/2 to 2 pounds peeled shrimp
2 tablespoons Worcestershire or soy sauce
Salt to taste
1/2 teaspoon or more fresh black pepper
Juice of 1 lemon

Steps:

  • Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
  • When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 8 grams, Sodium 1565 milligrams, Sugar 0 grams, TransFat 1 gram

SPICY NEW ORLEANS BARBECUE SHRIMP RECIPE - (4/5)



Spicy New Orleans Barbecue Shrimp Recipe - (4/5) image

Provided by lisaS

Number Of Ingredients 13

2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

Steps:

  • Peel and devein the shrimp. Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes. Remove pan from heat and let cool. Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp. Cover and refrigerate for at least 4 hours, or preferably overnight. Preheat oven to 400 degrees. Bake shrimp for 15 - 20 minutes. Serve immediately with crusty French bread, new potatoes and a crisp salad.

Tips:

  • Choose the right shrimp: For the best results, use fresh, large shrimp. Avoid frozen shrimp, as they can be tough and watery.
  • Clean the shrimp properly: Remove the shells and devein the shrimp. To devein shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, then remove the dark vein.
  • Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize them and add extra flavor.
  • Cook the shrimp properly: Overcooked shrimp are tough and rubbery. Cook the shrimp until they are just opaque and pink, about 2-3 minutes per side.
  • Serve immediately: Barbecue shrimp is best served hot off the grill. Serve with grilled vegetables, rice, or pasta.

Conclusion:

Barbecue shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a flavorful and impressive meal that your friends and family will love. So next time you're looking for a quick and easy seafood recipe, give barbecue shrimp a try.

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