Grilled BBQ Shrimp delivers plump, juicy shrimp with a tangy-sweet glaze and irresistible smoky char. This recipe comes together in under 20 minutes with a simple homemade sauce. It’s a versatile summer favorite perfect for easy entertaining or a quick weeknight dinner.

Why You’ll Love This Grilled BBQ Shrimp

Fast & Easy: Ready in under 20 minutes for impressive, fuss-free meals.
Smoky Char: High-heat grilling creates a crispy, caramelized exterior.
Versatile: Perfect as a main, in tacos, on salads, or as appetizers.
Amazing Sauce: A no-cook, tangy-sweet BBQ sauce that caramelizes beautifully.

Ingredients & Tools

• 1 lb (450 g) large shrimp (16/20 count), peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/4 cup fresh chopped parsley or cilantro, for garnish
• 1 lemon, cut into wedges, for serving

Tools: Grill (gas or charcoal), medium bowl, basting brush, tongs

Notes: The quality of your shrimp really makes a difference here—look for fresh or thawed frozen large shrimp, and don’t skip the smoked paprika. It gives that underlying smoky depth that makes the BBQ flavor sing, even before the shrimp hit the grill.

Nutrition (per serving)

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 6-8 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Pat Your Shrimp Dry. This might seem like a small step, but it’s a game-changer. Moist shrimp will steam on the grill instead of sear. Taking a moment to pat them thoroughly dry with paper towels ensures you get that beautiful, caramelized crust we’re after.
• Size Matters. I highly recommend using large (16/20 count) shrimp for this recipe. They’re substantial enough to hold up to the high heat of the grill without overcooking in a flash, giving you a more forgiving window for that perfect juicy interior.
• Don’t Skip the Smoked Paprika. This is the secret ingredient that gives the sauce a “low-and-slow” BBQ vibe, even though the cook time is lightning fast. It adds a layer of complexity that makes the flavor profile feel much deeper and more developed.
• Get Your Grill Seriously Hot. A medium-high to high heat is non-negotiable. You want that initial sizzle when the shrimp hit the grates to quickly sear the outside and lock in all the juices. If your grill isn’t hot enough, the shrimp can stick and become rubbery.

How to Make Grilled BBQ Shrimp

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended as texture may become rubbery.
• Reviving: Gently reheat in a skillet over low heat until just warmed through.

Serving Suggestions

Complementary Dishes

• Creamy Cilantro-Lime Coleslaw — The cool, crisp, and tangy slaw provides a fantastic textural and temperature contrast to the warm, smoky shrimp.
• Grilled Corn on the Cob — Keep the grill going and throw on some corn brushed with chili-lime butter for a truly summery feast.
• Jasmine Rice or Cheesy Grits — A soft, neutral base is perfect for soaking up every last drop of that incredible BBQ sauce that pools on the plate.

Drinks

• A Crisp Lager or Pale Ale — The hoppy, bitter notes of a cold beer are a classic pairing that cuts through the sweetness and richness of the shrimp beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious, savory bite.
• Citrus-Forward White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity complements the tangy elements in the BBQ sauce wonderfully.

Something Sweet

• Grilled Peach Sundaes — Halve and grill peaches until caramelized, then top with a scoop of vanilla ice cream for a simple, stunning dessert that echoes the smoky theme.
• Key Lime Pie Bars — The sharp, bright tartness of key lime is a refreshing finish that doesn’t feel too heavy after a savory shrimp dinner.
• Dark Chocolate-Dipped Strawberries — An effortless, elegant treat where the bittersweet chocolate provides a rich counterpoint to the meal’s smoky notes.

Top Mistakes to Avoid

• Over-marinating the shrimp. Shrimp are delicate and the acid in the marinade (from the vinegar and Worcestershire) can actually start to “cook” them, giving them a mushy, ceviche-like texture if left for too long. A quick 10-minute toss is all you need.
• Adding the BBQ sauce too early. Sugar burns quickly. If you brush on the sauce at the beginning, you’ll likely end up with blackened, bitter shrimp and a clean-up nightmare on your grill grates. The last few minutes are perfect for glazing.
• Overcooking the shrimp. I’ve messed this up before too… it happens in a blink! Shrimp cook incredibly fast. The moment they turn opaque and form a “C” shape, they’re done. An “O” shape means they’re overdone and will be tough.
• Using a cold grill. If your grill isn’t hot enough, the shrimp will stick to the grates and steam instead of sear. Wait until it’s properly preheated for that signature sizzle upon contact.

Expert Tips

• Tip: Use a Grill Basket for Small Shrimp. If you’re using smaller shrimp or are worried about them falling through the grates, a perforated grill basket is your best friend. It gives you all the smoky flavor and char without the stress of losing your dinner to the coals.
• Tip: Make a Double Batch of Sauce. The BBQ sauce is so good you’ll want extra for dipping at the table, or to brush on your corn or other grilled veggies. It keeps well in the fridge for up to a week.
• Tip: Let the Shrimp Rest. Just like a steak, give the shrimp a minute or two to rest after they come off the grill. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
• Tip: Oil the Grates Properly. To prevent sticking, use tongs to grip a folded paper towel dipped in a high-heat oil (like canola or avocado) and rub it over the hot grill grates right before adding the shrimp.

FAQs

Can I make this Grilled BBQ Shrimp indoors?
Absolutely! If the weather isn’t cooperating, a grill pan or even a regular heavy-bottomed skillet over medium-high heat will work beautifully. You won’t get the same intense smoky flavor, but you’ll still get a fantastic sear and caramelization on the sauce. Just make sure your kitchen is well-ventilated, as it can get a bit smoky.

How can I tell when the shrimp are fully cooked?
The most reliable signs are color and shape. The shrimp will turn from translucent gray to opaque white and pink. In terms of shape, they’ll curl into a loose “C”. If they curl so tightly that they form an “O”, they are almost certainly overcooked. They should also feel firm, but still slightly springy to the touch.

Can I use frozen shrimp?
Yes, frozen shrimp are a great, convenient option. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water for about 30 minutes. Avoid thawing at room temperature or in hot water, as this can negatively affect the texture. And remember—pat them very dry after thawing!

How far in advance can I prepare the shrimp?
You can toss the shrimp in the oil and spice mixture and whip up the BBQ sauce about an hour ahead of time. Keep them separate in the fridge until you’re ready to grill. I don’t recommend combining the raw shrimp with the BBQ sauce ahead of time, as the acid will start to break down the delicate flesh.

What’s the best way to reheat leftover grilled shrimp?
Honestly, they are best enjoyed fresh off the grill. If you do have leftovers, gently reheat them in a skillet over low heat for just a minute or two, just until warmed through. Be careful, as microwaving will almost guaranteed make them rubbery. They are also delicious cold, chopped up and tossed into a salad!