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There’s something magical about plump, juicy shrimp hitting a hot grill. This BBQ Shrimp recipe delivers a beautifully balanced homemade glaze that caramelizes into a sticky, sweet, and slightly spicy coating. You get maximum flavor with minimal effort for tender, never-rubbery shrimp every time.

Why You’ll Love This BBQ Shrimp

Quick & easy: Ready in under 15 minutes from start to finish.
Sweet-smoky glaze: Homemade BBQ sauce caramelizes into a glossy, finger-licking coating.
Versatile serving: Perfect over grits, in tacos, on salads, or straight off the skewer.
Restaurant-quality: Simple technique yields impressive, slightly charred results.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined (tails on or off)
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp smoked paprika
1 tsp onion powder
½ tsp cayenne pepper (adjust to taste)
120 ml ketchup
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp honey or maple syrup
1 tbsp Dijon mustard
Salt and black pepper to taste
Fresh parsley or chives for garnish (optional)
Lemon wedges for serving

Tools: Mixing bowls, whisk, basting brush, grill or grill pan, tongs, skewers (if using)

Notes: Using large shrimp is key here—they’re much harder to overcook than smaller ones. And don’t skip the smoked paprika; it gives that essential smoky backbone, especially if you’re using a grill pan indoors. The balance of sweet honey and tangy vinegar makes the sauce incredibly well-rounded.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	9 g
Carbs:	16 g
Fiber:	1 g

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 5-6 minutes | Total Time: 16 minutes

Before You Start: Tips & Ingredient Notes

Shrimp size matters. I really recommend using jumbo (16/20 count) or large (21/25 count) shrimp for this recipe. They’re more forgiving on the grill and give you that satisfying, meaty bite. Smaller shrimp can become tough in the time it takes to get a good sear.
Pat your shrimp DRY. This might seem like a small thing, but it’s crucial. Moist shrimp will steam instead of sear, and the BBQ sauce won’t stick as well. Use paper towels and gently press until the surface is completely dry.
Soak those skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning and turning into little torches on your grill. Metal skewers are great too—they conduct heat and cook the shrimp from the inside.
Taste your sauce early. Before you brush it on the shrimp, give the BBQ glaze a quick taste. Want more heat? Add a pinch more cayenne. Prefer it tangier? A splash more vinegar. This is your chance to make it perfect for your palate.

How to Make BBQ Shrimp

Step 1: First, let’s get the shrimp ready. If you’re using wooden skewers, make sure they’ve been soaking in water. Pat the shrimp thoroughly dry with paper towels—this is the secret to a good sear. Place them in a bowl and toss with one tablespoon of the olive oil, the minced garlic, smoked paprika, onion powder, and a good pinch of salt and black pepper. Let them sit for about 5-10 minutes while you make the sauce. You’ll notice the aroma from the spices already starting to bloom.

Step 2: Now, for the star of the show: the BBQ glaze. In a small saucepan, combine the ketchup, remaining olive oil, apple cider vinegar, Worcestershire sauce, honey, and Dijon mustard. Whisk it all together over medium heat until it’s smooth and begins to simmer gently. Let it bubble for 2-3 minutes, stirring occasionally, until it thickens slightly. It should coat the back of a spoon nicely. Remove it from the heat—the glaze will continue to thicken as it cools.

Step 3: Preheat your grill or grill pan to medium-high heat. You want it nice and hot so the shrimp get those beautiful marks quickly. If you’re using skewers, thread 4-5 shrimp onto each one, which makes them much easier to flip. If not, no worries—you can cook them loose just as easily.

Step 4: Place the shrimp on the hot grill. Cook for 2 minutes on the first side, without moving them, until you see those classic grill marks and the edges start to turn pink. The trick is to let them sear properly before flipping. Then, flip each shrimp carefully with tongs.

Step 5: Now, brush a generous layer of the BBQ glaze over the cooked side of the shrimp. Let them cook for another 1-2 minutes. Flip them once more, brush glaze on the other side, and cook for a final minute. The sauce should look glossy and caramelized, but watch closely—the sugar in the glaze can burn if left too long. The shrimp are done when they’re opaque and firm to the touch.

Step 6: Remove the shrimp from the grill and transfer them to a serving platter. Give them one last light brush with any remaining glaze for extra shine and flavor. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or chives. Serve immediately while they’re hot and juicy!

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze in a single layer then transfer to a bag for up to 1 month.
Reviving: Gently reheat in a skillet with a splash of water to maintain moisture.

Serving Suggestions

Complementary Dishes

Creamy Cheddar Grits — The rich, cheesy grits are a dreamy base that soaks up the extra BBQ sauce beautifully.
Grilled Corn & Avocado Salad — The sweet, charred corn and creamy avocado provide a fresh, cool contrast to the smoky shrimp.
Garlic Bread or Toast — Perfect for mopping up every last bit of that delicious glaze from your plate.

Drinks

Ice-Cold Lager or Pale Ale — The crisp, clean bubbles and slight bitterness cut through the richness of the BBQ sauce perfectly.
Sparkling Limeade — A non-alcoholic option that’s tangy, sweet, and incredibly refreshing against the smoky spice.
Citrus-Forward White Wine — A Sauvignon Blanc or Pinot Grigio with bright acidity complements the shrimp without overpowering them.

Something Sweet

Grilled Pineapple with Vanilla Ice Cream — The caramelized, warm pineapple echoes the smokiness of the main course, while the ice cream cools everything down.
Lemon Bars — Their sharp, zesty tang is a lovely palate-cleanser after a savory, rich meal.
Simple Berry Cobbler — The juicy, baked berries feel homey and comforting, rounding out the meal on a sweet, fruity note.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and go from perfectly tender to rubbery in a matter of seconds. As soon as they turn opaque and form a loose “C” shape, they’re done. I’ve messed this up before too—it’s better to pull them off a touch early, as they carryover cook.
Applying the sauce too early. If you brush the BBQ glaze on at the beginning, the sugar will burn before the shrimp are cooked through. Always sear the shrimp first, then add the sauce in the last few minutes of cooking.
Not preheating the grill. A properly hot grill is essential for getting a good sear and those picture-perfect grill marks. If the grill isn’t hot enough, the shrimp will stew and release their moisture, making them boil rather than char.
Crowding the grill. Give the shrimp some space! If you pile them on top of each other, they’ll steam instead of sear. Cook in batches if necessary to ensure each shrimp gets direct heat contact.

Expert Tips

Tip: Add a splash of liquid smoke. If you’re cooking these indoors on a grill pan, a tiny splash (about ¼ teaspoon) of liquid smoke in the BBQ glaze can really amplify that outdoor grill flavor. A little goes a long way, so don’t overdo it.
Tip: Use the residual grill heat. After you take the shrimp off, place a few lemon halves cut-side down on the grill for a minute. The charred, warm lemon juice you squeeze over the shrimp at the end adds a fantastic smoky acidity.
Tip: Make a double batch of sauce. The BBQ glaze is so good you’ll want extra for dipping, or to use on chicken or ribs later in the week. It keeps well in the fridge for up to five days.
Tip: Butterfly your shrimp. For an even more impressive presentation and more surface area for the glaze to cling to, use a sharp paring knife to make a shallow cut along the back of each shrimp (where you deveined it) and press it open gently. They’ll look like little butterflies and cook even faster.

FAQs

Can I bake BBQ shrimp instead of grilling?
Absolutely! Preheat your oven to 220°C (425°F). Arrange the seasoned shrimp in a single layer on a parchment-lined baking sheet. Bake for 5-6 minutes, then brush with the BBQ glaze and broil for 1-2 minutes until caramelized and cooked through. You won’t get the smoky grill marks, but the flavor is still fantastic. Just keep a very close eye during broiling—the sugar in the sauce can burn quickly under intense heat.

How do I know when the shrimp are cooked perfectly?
Look for both visual and tactile cues. Visually, the shrimp will turn from gray and translucent to pink and opaque. They’ll also curl into a loose “C” shape. If they curl into a tight “O”, they’re likely overdone. To check by touch, a perfectly cooked shrimp will feel firm but still slightly springy, not hard. They cook so fast that it’s often better to err on the side of slightly underdone, as they continue cooking off the heat.

Can I make this recipe with frozen shrimp?
Yes, but you must thaw them properly first. The best method is to place the frozen shrimp in a colander and run cold water over them for 5-10 minutes until fully thawed. Never thaw shrimp at room temperature or in hot water, as this can lead to a mushy texture. Once thawed, pat them completely dry with paper towels before proceeding with the recipe.

What’s the best way to store and reheat leftovers?
Store any leftover BBQ shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat with a tiny splash of water or broth to keep them moist. Avoid the microwave if you can, as it tends to make the shrimp rubbery. The texture is best when freshly made, but leftovers are still delicious in salads or pasta.

Is there a substitute for Worcestershire sauce?
If you’re out of Worcestershire, you can use soy sauce or tamari mixed with a teaspoon of lemon juice. It won’t be exactly the same—Worcestershire adds a unique fermented, savory depth—but the soy sauce provides the needed umami and saltiness. Another option is fish sauce, but use only half the amount as it’s much more potent.

Bbq Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, southern-us

Servings 3

Total Time 16 minutes

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Make juicy, flavorful BBQ Shrimp with a sweet and smoky homemade glaze in just 15 minutes. Perfect for grilling season. Get the easy recipe now!

Ingredients

For the Shrimp & Marinade:

450 g large raw shrimp (peeled and deveined (tails on or off))
3 tbsp olive oil
2 cloves garlic (minced)
1 tbsp smoked paprika
1 tsp onion powder
0.5 tsp cayenne pepper (adjust to taste)
Salt and black pepper (to taste)

For the BBQ Glaze:

120 ml ketchup
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp honey or maple syrup
1 tbsp Dijon mustard

For Garnish & Serving:

Fresh parsley or chives (for garnish (optional))
Lemon wedges (for serving)

Instructions

01
First, let’s get the shrimp ready. If you’re using wooden skewers, make sure they’ve been soaking in water. Pat the shrimp thoroughly dry with paper towels—this is the secret to a good sear. Place them in a bowl and toss with one tablespoon of the olive oil, the minced garlic, smoked paprika, onion powder, and a good pinch of salt and black pepper. Let them sit for about 5-10 minutes while you make the sauce. You’ll notice the aroma from the spices already starting to bloom.
02
Now, for the star of the show: the BBQ glaze. In a small saucepan, combine the ketchup, remaining olive oil, apple cider vinegar, Worcestershire sauce, honey, and Dijon mustard. Whisk it all together over medium heat until it’s smooth and begins to simmer gently. Let it bubble for 2-3 minutes, stirring occasionally, until it thickens slightly. It should coat the back of a spoon nicely. Remove it from the heat—the glaze will continue to thicken as it cools.
03
Preheat your grill or grill pan to medium-high heat. You want it nice and hot so the shrimp get those beautiful marks quickly. If you’re using skewers, thread 4-5 shrimp onto each one, which makes them much easier to flip. If not, no worries—you can cook them loose just as easily.
04
Place the shrimp on the hot grill. Cook for 2 minutes on the first side, without moving them, until you see those classic grill marks and the edges start to turn pink. The trick is to let them sear properly before flipping. Then, flip each shrimp carefully with tongs.
05
Now, brush a generous layer of the BBQ glaze over the cooked side of the shrimp. Let them cook for another 1-2 minutes. Flip them once more, brush glaze on the other side, and cook for a final minute. The sauce should look glossy and caramelized, but watch closely—the sugar in the glaze can burn if left too long. The shrimp are done when they’re opaque and firm to the touch.
06
Remove the shrimp from the grill and transfer them to a serving platter. Give them one last light brush with any remaining glaze for extra shine and flavor. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or chives. Serve immediately while they’re hot and juicy!