**Savor the Succulent Flavors of Barbecued Shrimp: A Culinary Journey from Around the World**
Embark on a tantalizing culinary adventure with our diverse collection of barbecued shrimp recipes, a true celebration of flavors and cooking techniques from around the world. From the smoky and spicy Louisiana barbecue shrimp to the aromatic and tangy Jamaican jerk shrimp, each recipe promises a unique symphony of flavors that will tantalize your taste buds. Discover the secrets of perfectly grilled shrimp, succulent and tender, infused with the alluring smokiness of a charcoal grill. Dive into a world of bold spices, zesty marinades, and mouthwatering sauces, all designed to elevate the delicate sweetness of shrimp to new heights of culinary excellence. Whether you prefer the classic simplicity of grilled shrimp with lemon and herbs or the exotic allure of Thai coconut shrimp, our recipes offer a culinary journey that will leave you craving more. Prepare to indulge in the ultimate shrimp barbecue experience, where every bite is a burst of flavor and every recipe a testament to the versatility and deliciousness of this beloved seafood.
BARBECUED SHRIMP - CAJUN STYLE
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story.
Provided by Alan in SW Florida
Categories Cajun
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
- In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
- With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
BARBECUED SHRIMP AND SCALLOP KABOBS
Looking for a sea food dinner? Then check out these grilled scallops and shrimp kabobs - brushed with a spicy butter mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.
- To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in 12x8-inch (2-quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes.
- Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 105 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g
BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS
F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples-barbecue and cheddar cheese grits-for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.
Provided by Manami
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- SHRIMP:.
- In a medium saucepan, melt the butter.
- Add the onion and cook over moderate heat until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
- Simmer over low heat, until thickened, about 40 minutes.
- Transfer the barbecue sauce to a blender and puree until smooth.
- Season with salt and pepper.
- Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- Preheat a grill pan.
- Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
- Grease the grill pan with the oil.
- Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
- CHEESE GRITS:.
- In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
- Add the garlic and slowly stir in the grits.
- Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
- Remove the saucepan from the heat and stir in the cheese, butter, and cream.
- Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8
BARBECUED SHRIMP & PEACH KABOBS
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. -Jen Smallwood, Portsmouth, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 289mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
BARBECUED SHRIMP
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat butter and oil in a large saucepan. Add Worcestershire sauce, black pepper, lemons, hot sauce, Italian seasoning, garlic, paprika and salt to the saucepan. Mix well and simmer 5 to 7 minutes.
- Divide shrimp between two Dutch ovens. Pour 1/2 of the sauce into one Dutch oven and 1/2 of the sauce into the other. Heat the sauce in both Dutch ovens to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.
- When the shrimp have begun to turn pink pour the shrimp and sauce from both Dutch ovens into a large baking pan (or two pans depending on how much sauce you have). Bake the shrimp for 10 minutes, stirring once.
Nutrition Facts : Calories 854.2 calories, Carbohydrate 9.7 g, Cholesterol 542.2 mg, Fat 69.5 g, Fiber 2.7 g, Protein 50.6 g, SaturatedFat 25.1 g, Sodium 1697.6 mg, Sugar 1.8 g
BARBECUED SHRIMP WITH RICE
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good times roll!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
- Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
- Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.
Nutrition Facts : Calories 501 g, Fat 8 g, Fiber 2 g, Protein 38 g
MR JIM'S LOUISIANA BARBECUED SHRIMP
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!
Provided by CARML mama
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
- Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.
BARBECUED SHRIMP AND CHICKEN
Make and share this Barbecued Shrimp and Chicken recipe from Food.com.
Provided by Susie in Texas
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel shrimp and cut chicken into 1 inch cubes.
- Combine garlic, onion powder, cumin and melted butter.
- Marinate shrimp and chicken while preparing grill.
- String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken.
- Turn once or twice while cooking and baste often with remaining marinade.
BARBECUED SHRIMP
This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the shrimp in cold water and drain well, set aside.
- In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
- Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
- When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
- Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
- Add the beer and cook and shake the pan 1 minute longer and remove from heat.
- Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
BARBECUED SHRIMP AND BACON
Steps:
- Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.
- Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.
NEW ORLEANS BARBECUED SHRIMP APPETIZER
There are so many variations of this recipe. Supposedly, the Italian restaurant, Pascale Manalli's, in New Orleans, were the originators of "Barbecued Shrimp," which really have nothing to do with barbecue sauce, or a barbecue pit. Basically, it is unpeeled shrimp, with the heads still on, sauteed or baked in either a spicy butter herb sauce, or an olive oil based sauce. It's messy, so have lots of napkins, but one of the most delicious ways of preparing shrimp that there is. Here is my version of the recipe. Bon appetite! :)
Provided by Irishcolleen
Categories < 30 Mins
Time 28m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
Nutrition Facts : Calories 1065.7, Fat 95.2, SaturatedFat 59, Cholesterol 499.4, Sodium 433.2, Carbohydrate 15.3, Fiber 1.3, Sugar 3, Protein 36.3
BARBECUED SHRIMP "BLT" SANDWICH
Provided by Food Network
Categories main-dish
Time 1h
Yield Makes 4 triple-decker sandwich
Number Of Ingredients 16
Steps:
- Preheat the barbecue or grill.
- In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
- Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
- For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
BARBECUED PRAWNS (SHRIMP) WITH MUSTARD DIPPING SAUCE
Super easy and makes a great entree/appetizer for an outdoors meal. Can be cooked also in a large pan or grilled. You can add some yogurt or sour cream to the dipping sauce if you wish- if you do cut back on the lemon juice
Provided by Jubes
Categories Healthy
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the sauce- stir together the sauce ingredients in a small bow. Set aside.
- For the prawns- Mix together the coriander, cumin, pepper and salt in a large bowl. Add the prawns, toss to coat.
- Preheat the barbecue. Thread the prawns onto skewers and cook on both sides until done- SHould take less than 5 minutes to cook.
- Serve warm or chilled with the mustard dipping sauce.
BARBECUED RECIPES GRILLED SHRIMP
Make and share this Barbecued Recipes Grilled Shrimp recipe from Food.com.
Provided by JackieOhNo
Categories Very Low Carbs
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients with shrimp and marinate in refrigerator for several hours.
- Place in wire grill basket or on skewers and grill about 5 minutes on each side.
Nutrition Facts : Calories 390.3, Fat 29.2, SaturatedFat 3.8, Cholesterol 239, Sodium 2078.4, Carbohydrate 3.7, Fiber 0.2, Sugar 0.6, Protein 27.8
NEW ORLEANS BARBECUED SHRIMP
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 3h10m
Yield Six appetizer servings or four main-course servings
Number Of Ingredients 7
Steps:
- Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
- Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 1 gram, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
NEW ORLEANS BARBECUED SHRIMP
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced.
Provided by Penny Stettinius
Categories Creole
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute the garlic lightly in the butter in a medium saute pan.
- Add the shrimp and cook for 1 minute on each side.
- Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
- Add the beer and stir to deglaze the saute pan.
- Cook until reduced by 1/2.
- Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
- Stir in the rosemary.
- Ladle into bowls.
- Serve with French bread to sop up the sauce.
Nutrition Facts : Calories 1111.2, Fat 100.3, SaturatedFat 62.3, Cholesterol 545.3, Sodium 2587.9, Carbohydrate 15.1, Fiber 0.8, Sugar 3.4, Protein 32.9
HONEY BARBECUED CHICKEN OR SHRIMP
A delicious grilled recipe that makes the meat very tender. The part that takes the longest is allowing the meat to marinate!
Provided by bellacola
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients together
- Place chicken or shrimp in a freezer bag or bowl and add marinade
- Marinate for at least one hour (I often add the marinade as soon as I take the meat out of the freezer and let it thaw in the marinade)
- Grill or broil until meat is no longer pink (sorry, I am horrible with cooking times!).
SOUTH TEXAS BARBECUED SHRIMP
From Entertaining in Texas.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 35m
Number Of Ingredients 4
Steps:
- 1. Cut chicken breasts into 1 x 3-inch strips.
- 2. Flatten each strip with side of cleaver.
- 3. Put one-half slice bacon on each strip.
- 4. Then place a shrimp at one end of the strip, roll up and secure with a toothpick.
- 5. Marinate in teriyaki sauce for 2 hours or more in refrigerator.
- 6. May be frozen until ready to use.
- 7. Cook on brazier for approximately 15 minutes.
SASSY BARBECUED SHRIMP
Barbecue flavor with an Asian flare. Prep time does not include marinating time. From Cooking Light Magazine
Provided by Daily Inspiration S
Categories Seafood
Time 30m
Number Of Ingredients 10
Steps:
- 1. Combine all ingredients except cooking spray in a large zip-top plastic bag. Seal bag and shake to coat. Marinate in the refrigerator for 15 minutes.
- 2. Prepare grill or broiler. Remove shrimp from bag; reserve marinade. Thread 4 shrimp onto each of 8 (12-inch skewers). Place kebabs on grill rack or broiler pan coated with cooking spray. Cook 3 minutes on each side or until done; baste frequently with reserved marinade.
PASCAL MANALE'S BARBECUED SHRIMP RECIPE - (3.1/5)
Provided by ruthg
Number Of Ingredients 7
Steps:
- Rinse shrimp and pat dry. Place shrimp in a medium saucepan. Add spice, garlic, Worcestershire and Tabasco and stir to coat shrimp. Pour melted margarine over shrimp and then white wine. Stir together. Cook over high heat until shrimp are cooked, stirring occasionally. Do not overcook shrimp. Serve with French bread for dipping.
Tips:
- Select the right shrimp: Choose large, fresh shrimp with firm, intact shells for the best results.
- Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs helps to infuse them with flavor and keep them moist during cooking.
- Skewer the shrimp properly: To prevent the shrimp from falling off the skewers, skewer them through the center of the body, avoiding the tail.
- Cook the shrimp over medium heat: Cooking the shrimp over medium heat helps to prevent them from overcooking and becoming tough.
- Flip the shrimp frequently: Flipping the shrimp frequently ensures that they cook evenly on all sides.
- Do not overcook the shrimp: Overcooked shrimp will become tough and rubbery. Cook the shrimp just until they turn pink and opaque, which takes about 2-3 minutes per side.
Conclusion:
Barbecued shrimp is a delicious and easy-to-make dish that is perfect for a summer cookout or party. By following these tips, you can ensure that your barbecued shrimp comes out perfectly cooked and flavorful. Serve the shrimp with your favorite sides, such as grilled vegetables, rice, or pasta, and enjoy a delicious meal that everyone will love.
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