Best 2 Best Bbq Shrimp Ever Recipes
Indulge in a tantalizing culinary journey with our collection of BBQ shrimp recipes, each bursting with unique flavors and aromas. From the classic simplicity of grilled shrimp skewers to the tantalizing smokiness of oven-baked shrimp, our recipes cater to every palate and occasion. For a quick and flavorful treat, try our easy BBQ shrimp tacos, featuring succulent shrimp coated in a zesty BBQ sauce, nestled in warm tortillas with fresh toppings. If you're craving a hearty and comforting meal, our BBQ shrimp and grits recipe is sure to satisfy, with tender shrimp simmered in a rich and savory BBQ sauce, served over creamy grits. And for a fun and interactive dining experience, gather your friends and family for our BBQ shrimp boil, where you can boil shrimp, corn, and potatoes in a flavorful broth, then toss them in a tangy BBQ sauce. No matter your preference, our BBQ shrimp recipes are guaranteed to leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST NEW ORLEANS BBQ SHRIMP. EVER.
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!
Provided by CptShane
Categories Cajun
Time 43m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
- Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
- Heat the olive oil in a saucepan and saute the onions until they're translucent.
- Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
- Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
- Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
- Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
- Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
- Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
- Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
- Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
BEST BBQ SHRIMP EVER
Steps:
- Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
- Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 3.8 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 0.5 g, Sodium 324.7 mg, Sugar 1 g
Tips:
- Select the right shrimp: Use large, fresh shrimp (21-25 count per pound) for the best results. Devein and peel the shrimp before cooking.
- Use a flavorful marinade: The marinade helps to infuse the shrimp with flavor. The recipe uses a combination of olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper. You can adjust the ingredients to suit your taste.
- Don't overcrowd the grill: When grilling the shrimp, make sure to leave enough space between each piece so that they cook evenly. Overcrowding the grill will cause the shrimp to steam instead of grill.
- Cook the shrimp until they are opaque: The shrimp are done cooking when they are opaque and slightly pink in the center. Overcooking will make the shrimp tough and rubbery.
- Serve the shrimp immediately: Grilled shrimp is best served immediately after cooking. You can garnish the shrimp with fresh parsley, lemon wedges, or a drizzle of olive oil.
Conclusion:
This recipe for the best BBQ shrimp ever is easy to follow and produces delicious results. The shrimp are marinated in a flavorful mixture of olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper, then grilled to perfection. The result is a juicy, succulent shrimp that is perfect for a summer cookout or party. Serve the shrimp immediately with your favorite sides, such as rice, corn on the cob, or a salad.
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