Best 3 Bbq Shrimp With Grilled Vegetable Slaw And Roasted Potatoes Recipes

**Indulge in a tantalizing journey of flavors with our BBQ Shrimp with Grilled Vegetable Slaw and Roasted Potatoes, a symphony of taste that will delight your palate.**

**Savor succulent shrimp basted in a smoky, finger-licking BBQ sauce, grilled to perfection and served alongside a refreshing and crunchy slaw made from a medley of grilled vegetables.**

**Roasted potatoes, perfectly crisp on the outside and fluffy on the inside, complete this irresistible dish.**

**Each element complements the other, creating a harmonious balance of flavors that will leave you craving for more.**

**From the zesty tang of the BBQ sauce to the smoky aroma of the grilled vegetables and the comforting warmth of the roasted potatoes, this dish promises a culinary experience you won't soon forget.**

Check out the recipes below so you can choose the best recipe for yourself!

BARBEQUE ROASTED POTATOES WITH SOUR CREAM BACON SAUCE

Barbeque Roasted Potatoes with Sour Cream Bacon Sauce image

Provided by Sandra Lee

Categories side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons barbeque seasoning (recommended: Grill Mates)
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce

Steps:

Potatoes: Preheat grill to medium heat.
In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.
Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.
Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

GRILLED SHRIMP "BOIL"

Grilled Shrimp

In this crowd-pleasing dinner, grilled shrimp is served alongside potatoes and corn with melted butter flavored with Old Bay seasoning, crushed garlic, and lemons. It's the ultimate summer main course.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 9

Ingredients

2 sticks unsalted butter
6 cloves garlic, crushed
3 tablespoons Old Bay Seasoning
Coarse salt
3 lemons, 1 halved, 2 cut into 1/2-inch-thick slices
2 1/4 pounds new potatoes, halved if large
4 ears corn, cut into 1-inch pieces
Safflower oil, for brushing
2 pounds jumbo shrimp, shells on, deveined if desired

Steps:

Heat butter with garlic in a small saucepan over medium heat until melted. Simmer 1 minute. Stir in Old Bay and season with salt. Squeeze juice of halved lemon into butter mixture (reserve halves). Remove from heat; cover to keep warm.
Cover potatoes with 2 inches cold water in a large pot; bring to a boil. Add 2 tablespoons salt, reduce heat to a simmer, and cook until potatoes are just tender when pierced with the tip of a sharp knife, about 12 minutes. Add corn and squeezed lemon halves; return to a boil, then drain.
Preheat grill to medium-high. Brush grates with oil. Toss potatoes, corn, shrimp, and sliced lemons with 2 tablespoons butter mixture in a large bowl. Grill, turning occasionally, until shrimp are cooked through and potatoes, lemons, and corn are marked in spots, about 3 minutes for shrimp, 4 to 5 minutes for vegetables and lemons. Transfer to a large bowl; toss with 1/2 cup butter mixture. Serve with remaining butter mixture on the side.

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Provided by SUBEAST

Categories Seafood Shellfish Shrimp

Time 21m

Yield 6

Number Of Ingredients 8

Ingredients

1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Steps:

Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g

Tips:

For the BBQ Shrimp: Use large, fresh shrimp for the best flavor and texture. Devein and peel the shrimp before cooking to remove any impurities and make them easier to eat.
For the Grilled Vegetable Slaw: Use a variety of colorful vegetables for a visually appealing slaw. Some good options include carrots, broccoli, red cabbage, and zucchini. Cut the vegetables into thin strips for even cooking.
For the Roasted Potatoes: Choose small, firm potatoes for roasting. Yukon Gold or red potatoes work well. Cut the potatoes into 1-inch pieces for even cooking.
For the BBQ Sauce: Make your own BBQ sauce for a more flavorful and authentic dish. You can find a variety of recipes online or in cookbooks.
For Assembly: Serve the BBQ shrimp over a bed of grilled vegetable slaw and roasted potatoes. Drizzle with additional BBQ sauce, if desired.

Conclusion:

This BBQ shrimp with grilled vegetable slaw and roasted potatoes is a delicious and easy-to-make meal that is perfect for summer gatherings. The shrimp is succulent and flavorful, the slaw is crisp and refreshing, and the potatoes are perfectly roasted. This dish is sure to be a hit with your family and friends.