Kick off your summer grilling season with these irresistible BBQ shrimp recipes! Whether you’re craving quick weeknight dinners or planning a backyard feast, we’ve got smoky, spicy, and succulent options to satisfy every palate. From classic garlic butter to zesty citrus marinades, get ready to fire up the grill and discover your new favorite dish. Let’s dive into these mouthwatering creations—your taste buds will thank you!
Classic Grilled BBQ Shrimp Skewers
Viral on every summer feed, these grilled BBQ shrimp skewers deliver smoky-sweet perfection in minutes. Forget complicated marinades—this three-ingredient glaze transforms jumbo shrimp into juicy, charred bites. Fire up the grill and get ready for the easiest crowd-pleaser you’ll make all season.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1½ pounds jumbo shrimp, peeled and deveined (I leave the tails on for easy handling)
– ½ cup BBQ sauce, preferably a smoky-sweet variety like Stubb’s
– 2 tablespoons olive oil, extra virgin is my go-to for grilling
– 1 teaspoon garlic powder, because fresh garlic can burn too quickly
– ½ teaspoon smoked paprika, for that extra depth of flavor
– Wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8 wooden skewers in warm water for 30 minutes—this prevents them from charring on the grill.
2. Pat the shrimp completely dry with paper towels; moisture is the enemy of a good sear.
3. Thread 4-5 shrimp onto each skewer, leaving small gaps between them for even cooking.
4. In a small bowl, whisk together BBQ sauce, olive oil, garlic powder, and smoked paprika until smooth.
5. Brush half of the BBQ mixture generously over both sides of the shrimp skewers.
6. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates.
7. Place skewers on the grill and cook for 3-4 minutes until shrimp turn pink and opaque.
8. Flip skewers and brush with remaining BBQ sauce; grill for another 3-4 minutes.
9. Remove from grill when shrimp are firm with slight char marks—overcooking makes them rubbery.
Serve immediately while hot. The shrimp stay juicy inside with a sticky, caramelized glaze that’s slightly smoky from the paprika. Slide them off the skewers onto a bed of cilantro-lime rice or tuck into warm tortillas with avocado crema for a next-level twist.
Spicy Cajun BBQ Shrimp with Garlic Butter
Unlock restaurant-level flavor in under 30 minutes with this fiery, garlicky shrimp dish. It’s the perfect balance of spicy, smoky, and buttery—ideal for a quick weeknight dinner or a crowd-pleasing appetizer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined (I leave the tails on for easy grabbing)
– 3 tbsp unsalted butter, divided (extra for that rich finish)
– 4 cloves garlic, minced (fresh is key—no jarred stuff here)
– 2 tbsp extra virgin olive oil, my go-to for high-heat searing
– 2 tbsp Cajun seasoning, adjust based on your heat tolerance
– 1 tbsp smoked paprika, for that deep BBQ smokiness
– 1 tbsp brown sugar, to balance the spice with a hint of sweetness
– 1/2 cup chicken broth, low-sodium to control saltiness
– 1 tbsp lemon juice, freshly squeezed for brightness
– 2 tbsp chopped fresh parsley, for a fresh pop at the end
– Salt, to season the shrimp before cooking
Instructions
1. Pat the shrimp completely dry with paper towels—this ensures a perfect sear without steaming.
2. In a small bowl, mix the Cajun seasoning, smoked paprika, and brown sugar until combined.
3. Season the shrimp lightly with salt, then toss them in the spice mixture until evenly coated.
4. Heat a large skillet over medium-high heat and add the olive oil.
5. Once the oil shimmers (about 1 minute), add the shrimp in a single layer without overcrowding.
6. Sear the shrimp for 2 minutes per side, until they turn pink and slightly curled—don’t move them too early to get a good crust.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Reduce the heat to medium and add 2 tbsp of butter to the same skillet.
9. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
10. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet for extra flavor.
11. Let the sauce simmer for 2–3 minutes, until it reduces slightly and thickens.
12. Return the shrimp to the skillet and toss to coat in the sauce for 1 minute.
13. Remove from heat and stir in the remaining 1 tbsp of butter until melted and creamy.
14. Sprinkle with chopped parsley and serve immediately.
The shrimp are juicy and tender with a crispy, spice-rubbed exterior, while the garlic butter sauce is rich and velvety. Serve it over creamy grits or with crusty bread to soak up every last drop—it’s messy in the best way possible.
Honey Lime BBQ Shrimp Tacos
Honey Lime BBQ Shrimp Tacos are the perfect weeknight win—quick, vibrant, and packed with sweet-tangy flavor that’ll make you forget takeout. Ready in under 30 minutes, they’re a crowd-pleaser that feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I always buy wild-caught for better texture)
– ¼ cup honey (local raw honey adds a floral note)
– 2 limes, juiced (about ¼ cup—roll them first to get more juice)
– 2 tbsp olive oil, extra virgin is my go-to for its fruity finish
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp smoked paprika (this gives that BBQ vibe without a grill)
– ½ tsp chili powder (adjust if you like heat)
– 8 small corn tortillas (warmed—they’re sturdier than flour)
– 1 cup shredded purple cabbage (for crunch and color)
– ½ cup chopped cilantro (don’t skip it—it brightens everything up)
– 1 avocado, sliced (ripe but firm holds up better)
Instructions
1. In a medium bowl, whisk together honey, lime juice, olive oil, garlic, smoked paprika, and chili powder until smooth.
2. Add shrimp to the bowl and toss to coat evenly. Let marinate for 10 minutes at room temperature—this infuses flavor quickly.
3. Heat a large skillet over medium-high heat. Once hot, add shrimp in a single layer, reserving excess marinade.
4. Cook shrimp for 2–3 minutes per side until opaque and slightly charred, flipping once. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Pour reserved marinade into the skillet and simmer for 1–2 minutes until slightly thickened, then remove from heat.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp towel and microwave for 20 seconds.
7. Assemble tacos: Place shrimp on tortillas, top with shredded cabbage, cilantro, and avocado slices. Tip: Layer cabbage first to prevent sogginess.
8. Serve immediately. Tip: Squeeze extra lime wedges over the top for a zesty kick.
Every bite delivers a juicy crunch from the shrimp and cabbage, balanced by creamy avocado and that sticky-sweet honey lime glaze. Try them with a side of charred corn salad or pile leftovers into a bowl over rice for next-day lunches—they’re just as delicious cold.
Asian-Inspired BBQ Shrimp with Sesame and Soy
Tired of boring weeknight dinners? This Asian-Inspired BBQ Shrimp is your flavor-packed rescue. Bold, sticky, and ready in under 30 minutes—it’s a total game-changer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined (I always buy wild-caught for the best flavor)
– 1/4 cup low-sodium soy sauce (this is my pantry staple—keeps the salt in check)
– 3 tbsp honey (local honey adds a lovely floral note)
– 2 tbsp toasted sesame oil (don’t skip the toasting—it’s nutty magic)
– 3 cloves garlic, minced (fresh is non-negotiable here)
– 1 tbsp fresh ginger, grated (I keep a knob in the freezer for easy grating)
– 1 tbsp rice vinegar (a splash brightens everything up)
– 1 tsp red pepper flakes (adjust to your heat tolerance)
– 2 green onions, thinly sliced (for that fresh crunch at the end)
– 2 tbsp sesame seeds (toasted, for garnish—they add a perfect crunch)
– 1 tbsp neutral oil, like avocado oil (my go-to for high-heat cooking)
Instructions
1. Pat the shrimp completely dry with paper towels—this ensures a good sear without steaming.
2. In a medium bowl, whisk together the soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes until smooth.
3. Add the dried shrimp to the bowl and toss to coat evenly. Let marinate at room temperature for exactly 10 minutes—no longer, or the acid can start to “cook” the shrimp.
4. Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
5. Using tongs, remove the shrimp from the marinade, letting excess drip off, and add them to the hot skillet in a single layer. Reserve the leftover marinade.
6. Cook the shrimp for 2 minutes per side, until they turn pink and opaque—flip them only once for the best sear.
7. Pour the reserved marinade into the skillet and bring to a simmer. Cook for 1–2 minutes, stirring constantly, until the sauce thickens slightly and coats the shrimp.
8. Remove from heat and immediately sprinkle with sliced green onions and toasted sesame seeds.
Keep those shrimp juicy and tender by not overcooking them. The sauce turns glossy and clings to every bite, with a perfect balance of sweet, salty, and umami. Serve it over steamed jasmine rice to soak up every last drop, or pile it into lettuce cups for a low-carb crunch.
Sweet and Smoky BBQ Shrimp Flatbreads
Just when you thought flatbreads couldn’t get better—enter these flavor bombs. Juicy shrimp meets sweet heat and smoky char in 30 minutes flat. Your weeknight dinner game just leveled up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 4 store-bought naan flatbreads (the garlic kind adds extra oomph)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup BBQ sauce (pick a smoky-sweet brand you love)
– 1 tbsp olive oil (extra virgin is my go-to)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 cup thinly sliced red onion
– 2 tbsp chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels—this helps them sear better.
3. Toss the shrimp in a bowl with olive oil, smoked paprika, and garlic powder until evenly coated.
4. Heat a skillet over medium-high heat and cook the shrimp for 2 minutes per side, until pink and slightly charred.
5. Remove the shrimp from the skillet and set aside on a plate.
6. Place the naan flatbreads on the prepared baking sheet.
7. Spread 2 tablespoons of BBQ sauce evenly over each flatbread, leaving a small border around the edges.
8. Sprinkle 1/4 cup of shredded Monterey Jack cheese over each sauced flatbread.
9. Arrange the cooked shrimp and sliced red onion on top of the cheese.
10. Bake in the preheated oven for 8–10 minutes, until the cheese is fully melted and the edges are golden brown.
11. Remove from the oven and let cool for 2 minutes—this prevents the toppings from sliding off.
12. Top each flatbread with chopped fresh cilantro and a squeeze of fresh lime juice.
That crispy-chewy flatbread base holds up beautifully against the juicy shrimp. The smoky paprika and tangy BBQ sauce create a sweet-heat balance that’s downright addictive. Try serving these sliced into strips for easy sharing at your next game-day gathering.
Zesty BBQ Shrimp and Avocado Salad
Craving a salad that actually satisfies? This zesty BBQ shrimp and avocado combo is your answer—it’s fresh, smoky, and ready in minutes. Forget boring greens; this is a flavor-packed meal that feels indulgent but keeps things light. Perfect for a quick lunch or a vibrant dinner that won’t weigh you down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 2 ripe avocados, diced (choose ones that yield slightly to pressure)
– 6 cups mixed greens (I love a blend of arugula and spinach for peppery notes)
– 1/2 cup BBQ sauce (pick a smoky, tangy brand—it makes all the difference)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity kick)
– 1 lime, juiced (freshly squeezed, not bottled—trust me)
– Salt and pepper to taste (I use sea salt for a clean finish)
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, cooking for 3–4 minutes per side until they turn pink and opaque.
4. Reduce the heat to low and pour 1/2 cup BBQ sauce over the shrimp, stirring to coat evenly for 1 minute until glazed.
5. Remove the skillet from the heat and let the shrimp rest for 2 minutes to absorb the sauce.
6. In a large bowl, combine 6 cups mixed greens and diced avocados.
7. Drizzle the remaining 1 tbsp olive oil and lime juice over the greens, tossing gently to coat.
8. Season the salad with salt and pepper, mixing lightly to distribute evenly.
9. Divide the salad among four plates and top each with the BBQ shrimp.
10. Serve immediately while the shrimp are still warm for the best texture contrast.
Every bite balances creamy avocado with smoky, tangy shrimp—it’s a texture dream with crisp greens and tender seafood. Enjoy it straight from the bowl, or get creative by stuffing it into tortillas for a quick wrap. This dish stays vibrant and fresh, making it ideal for meal prep or a last-minute gathering.
Garlic Herb BBQ Shrimp with Lemon Zest
Kick your weeknight dinner game up a notch with this lightning-fast Garlic Herb BBQ Shrimp. It’s the perfect balance of smoky, zesty, and herbaceous flavors that comes together in under 30 minutes—ideal for when you’re craving something impressive but have zero time to spare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined (I always buy the 16/20 count for perfect bite-sized pieces)
– 3 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 4 large garlic cloves, minced (fresh is non-negotiable here)
– 2 tbsp fresh lemon juice, plus the zest of 1 lemon set aside separately
– 1 tbsp smoked paprika, for that essential BBQ depth
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes, adjust if you’re heat-sensitive
– 1/4 cup fresh parsley, finely chopped (curly or flat-leaf both work)
– Kosher salt, about 1 tsp total
Instructions
1. Pat the shrimp completely dry with paper towels—this is crucial for a good sear and prevents steaming.
2. In a large bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, oregano, red pepper flakes, and 3/4 tsp of kosher salt until a smooth marinade forms.
3. Add the dried shrimp to the bowl and toss thoroughly to coat every piece. Let it marinate at room temperature for exactly 10 minutes; this brief time allows the flavors to penetrate without the lemon juice starting to “cook” the shrimp.
4. While the shrimp marinates, finely chop the fresh parsley and zest your lemon, keeping them separate.
5. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates immediately.
6. Add the shrimp in a single layer, making sure not to crowd the pan. Cook for 3 minutes without moving them to develop a golden crust.
7. Flip each shrimp and cook for an additional 2-3 minutes, just until they turn opaque and pink throughout—overcooking makes them rubbery.
8. Immediately remove the pan from the heat. Sprinkle the cooked shrimp with the reserved lemon zest, chopped parsley, and the remaining 1/4 tsp of kosher salt. Toss gently to combine.
Now, the shrimp are ready. You get a beautiful contrast of the caramelized, smoky exterior against the tender, juicy interior. The fresh lemon zest brightens every bite. Serve them straight from the skillet over creamy polenta, toss into a crisp salad, or pile onto toasted baguette slices for an effortless appetizer that always disappears first.
Tangy Pineapple BBQ Shrimp Kebabs
Y’all, get ready to ditch boring shrimp forever. These kebabs bring sweet pineapple and smoky BBQ into one epic bite—perfect for grilling season or a quick weeknight win. Fire up that grill and let’s make magic happen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 1 fresh pineapple, cut into 1-inch chunks (trust me, fresh beats canned every time)
– ½ cup BBQ sauce, plus extra for brushing (I use a smoky store-bought brand to save time)
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 cloves garlic, minced (freshly minced garlic packs the best punch)
– 1 tbsp olive oil
– 4 metal or soaked wooden skewers
Instructions
1. In a medium bowl, whisk together ½ cup BBQ sauce, 2 tbsp soy sauce, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp olive oil until fully combined.
2. Add 1 lb shrimp to the bowl, tossing to coat evenly in the marinade. Tip: Let it marinate in the fridge for at least 15 minutes—this infuses maximum flavor without overcooking later.
3. While shrimp marinates, cut 1 fresh pineapple into 1-inch chunks, discarding the core.
4. Thread marinated shrimp and pineapple chunks alternately onto 4 skewers, leaving small gaps between pieces for even cooking.
5. Preheat a grill or grill pan to medium-high heat (about 400°F). Tip: Oil the grates lightly to prevent sticking.
6. Place kebabs on the hot grill, cooking for 3–4 minutes per side until shrimp turn pink and opaque with slight char marks. Tip: Brush with extra BBQ sauce during the last minute for a glossy finish.
7. Remove kebabs from the grill and let rest for 2 minutes before serving.
Crispy-edged shrimp meet juicy, caramelized pineapple in every skewer—the tangy-sweet combo is downright addictive. Serve these straight off the grill with a side of coconut rice, or chop them into a tropical salad for a fresh twist.
BBQ Shrimp and Mango Lettuce Wraps
Outshine every summer cookout with these vibrant wraps. Sweet mango meets smoky BBQ shrimp in crisp lettuce cups—a refreshing handheld feast that’s ready in minutes. No forks needed, just big flavor and zero fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 2 ripe mangoes, diced into ½-inch cubes (choose ones that give slightly when pressed)
– 8 large butter lettuce leaves, washed and patted dry (these cups hold up perfectly)
– ⅓ cup BBQ sauce, plus extra for drizzling (my go-to is a smoky-sweet store-bought brand)
– 2 tbsp olive oil
– 1 lime, juiced (about 2 tbsp—freshly squeezed makes all the difference)
– ¼ cup chopped fresh cilantro
– ¼ tsp salt
– ¼ tsp black pepper
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until opaque and lightly charred.
5. Reduce the heat to low and pour ⅓ cup BBQ sauce over the shrimp, tossing to coat evenly for 1 minute until glazed.
6. Transfer the shrimp to a cutting board and let cool for 3 minutes, then chop into bite-sized pieces.
7. In a medium bowl, combine the chopped shrimp, diced mango, lime juice, and cilantro, gently folding together.
8. Arrange the butter lettuce leaves on a platter and spoon the shrimp-mango mixture evenly into each leaf.
9. Drizzle each wrap with an extra teaspoon of BBQ sauce for added sweetness.
10. Serve immediately while the lettuce is crisp and the shrimp is warm.
Ready to devour? The contrast of cool, crunchy lettuce with warm, sticky shrimp and juicy mango creates a party in every bite. For a fun twist, set up a DIY wrap station with extra toppings like sliced jalapeños or avocado—perfect for casual gatherings where everyone builds their own.
Smoky Chipotle BBQ Shrimp Quesadillas
Let’s make smoky chipotle BBQ shrimp quesadillas that’ll have everyone asking for seconds. This 20-minute meal combines sweet, spicy, and cheesy in every bite—perfect for busy weeknights or game-day snacks.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb raw large shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 2 tbsp chipotle peppers in adobo sauce, minced (save the extra sauce for another recipe!)
– 1/4 cup BBQ sauce (use your favorite brand—I love a hickory-smoked variety)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)
– 8 medium flour tortillas (the kind you’d use for fajitas work perfectly)
– 2 cups shredded Monterey Jack cheese (freshly grated melts smoother than pre-shredded)
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
2. In a medium bowl, toss shrimp with minced chipotle peppers and BBQ sauce until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add shrimp in a single layer and cook for 2 minutes per side, until pink and slightly curled.
5. Transfer cooked shrimp to a cutting board and roughly chop into bite-sized pieces.
6. Wipe the skillet clean with a paper towel and return to medium heat.
7. Place one tortilla in the skillet and sprinkle with 1/4 cup cheese, leaving a 1/2-inch border.
8. Top with 1/4 of the shrimp, some red onion slices, and a sprinkle of cilantro.
9. Add another 1/4 cup cheese and place a second tortilla on top, pressing gently.
10. Cook for 2-3 minutes until the bottom tortilla is golden brown with crispy spots.
11. Carefully flip using a wide spatula and cook for another 2-3 minutes until the second side is browned and cheese is fully melted.
12. Transfer to a cutting board and repeat with remaining ingredients to make 3 more quesadillas.
13. Cut each quesadilla into 4 wedges and serve immediately with lime wedges.
Crispy tortillas give way to juicy shrimp with a smoky kick from the chipotle. The Monterey Jack melts into every crevice while the fresh cilantro brightens each bite. For a fun twist, serve with a side of creamy avocado crema or pickled jalapeños for extra heat.
Quick and Easy BBQ Shrimp Pasta
Hear me out: this BBQ shrimp pasta is your new weeknight hero. It’s smoky, creamy, and ready in under 30 minutes—no fancy skills required. Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I always pat them dry with paper towels for a better sear)
– 8 oz fettuccine pasta (or any long noodle you love)
– 1 cup heavy cream (full-fat for that luscious sauce)
– 1/2 cup BBQ sauce, store-bought or homemade (I use a smoky-sweet brand for depth)
– 2 tbsp unsalted butter (my secret for a rich finish)
– 2 cloves garlic, minced (fresh is best here)
– 1/4 cup grated Parmesan cheese (the good stuff, please!)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)
– Salt and black pepper (to season as you go)
– Fresh parsley, chopped (for a bright garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package directions, about 8-10 minutes, until al dente. Tip: Reserve 1/2 cup of pasta water before draining—it’ll help thicken the sauce later.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp to the skillet in a single layer and season with salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque. Tip: Don’t overcrowd the pan to get a nice sear.
5. Remove the shrimp from the skillet and set aside on a plate.
6. In the same skillet, reduce heat to medium and melt 2 tbsp unsalted butter.
7. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
8. Pour in 1 cup heavy cream and 1/2 cup BBQ sauce, stirring constantly to combine.
9. Simmer the sauce for 3-4 minutes, until slightly thickened. Tip: If it’s too thick, stir in a splash of the reserved pasta water.
10. Drain the cooked pasta and add it directly to the skillet with the sauce.
11. Toss the pasta in the sauce until fully coated, about 1 minute.
12. Stir in the cooked shrimp and 1/4 cup grated Parmesan cheese until everything is well combined and heated through.
13. Garnish with chopped fresh parsley before serving.
Final thoughts: This dish delivers a creamy, smoky bite with tender shrimp and perfectly coated pasta. For a fun twist, serve it in shallow bowls with a side of garlic bread to soak up every last drop of that BBQ-infused sauce.
Grilled BBQ Shrimp Po’ Boy Sandwiches
Nailed that smoky-sweet craving? These grilled BBQ shrimp po’ boys are your answer. Fire up the grill, grab a crusty loaf, and get ready for a messy, delicious masterpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I leave the tails on for easy grilling, but you do you)
– 1/2 cup of your favorite BBQ sauce, plus extra for brushing (I’m loyal to a sweet and spicy Kansas City style)
– 2 tbsp extra virgin olive oil, my go-to for a light, fruity base
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (trust me, this kick is essential)
– 4 soft hoagie rolls, split (a crusty French loaf is perfect for holding all the goodness)
– 2 cups shredded iceberg lettuce, for that essential cool crunch
– 1 large tomato, thinly sliced
– 1/2 cup dill pickle slices, the tangy hero of this sandwich
– 1/4 cup mayonnaise
– 1 tbsp fresh lemon juice
Instructions
1. In a medium bowl, whisk together 1/2 cup BBQ sauce, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper until fully combined.
2. Add 1 lb of shrimp to the bowl and toss until every shrimp is evenly coated in the marinade. Let it sit for 10 minutes at room temperature—this quick marinade infuses flavor without making the shrimp mushy.
3. While the shrimp marinates, preheat your grill or grill pan to medium-high heat (about 400°F).
4. In a small bowl, mix 1/4 cup mayonnaise with 1 tbsp fresh lemon juice to create a quick, zesty spread.
5. Lightly toast the split sides of 4 hoagie rolls on the grill for 1-2 minutes, just until golden with grill marks.
6. Remove the toasted rolls and spread the lemon mayo generously on the bottom half of each roll.
7. Layer 2 cups of shredded lettuce, sliced tomato, and 1/2 cup of pickle slices evenly across the four rolls.
8. Thread the marinated shrimp onto metal or soaked wooden skewers to prevent them from falling through the grill grates.
9. Place the shrimp skewers on the preheated grill. Cook for 2-3 minutes per side, brushing with extra BBQ sauce during the last minute of cooking, until the shrimp are opaque and slightly charred.
10. Immediately remove the grilled shrimp from the skewers and pile them high onto the prepared rolls.
Feast on that first bite where the charred, sticky shrimp meets the cool, crisp veggies. The smoky BBQ glaze caramelizes into the soft roll, creating a perfect sweet-heat balance. Serve these immediately with extra napkins and an ice-cold beer for the ultimate backyard vibe.
Mediterranean-Style BBQ Shrimp with Feta
Viral-worthy shrimp alert! This Mediterranean-style BBQ shrimp with feta is your new go-to for effortless entertaining. Bold flavors, minimal effort—ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined (I leave the tails on for easy grabbing)
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes
– 4 garlic cloves, minced (fresh is best here, trust me)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes, adjust if you’re sensitive to heat
– Juice of 1 lemon, about 3 tbsp
– 1/2 cup crumbled feta cheese, I use block feta for better texture
– 1/4 cup chopped fresh parsley
– Salt, to season the shrimp
Instructions
1. Preheat your grill or grill pan to medium-high heat, about 400°F.
2. Pat the shrimp completely dry with paper towels—this ensures a good sear without steaming.
3. In a large bowl, combine the olive oil, minced garlic, oregano, smoked paprika, and red pepper flakes.
4. Add the shrimp to the bowl and toss until evenly coated with the marinade.
5. Season the shrimp lightly with salt, avoiding over-salting since feta adds saltiness later.
6. Place the shrimp on the preheated grill in a single layer, cooking for 2-3 minutes per side until opaque and slightly charred.
7. Transfer the grilled shrimp to a serving platter immediately to prevent overcooking.
8. Drizzle the lemon juice over the hot shrimp to brighten the flavors.
9. Sprinkle the crumbled feta cheese evenly over the shrimp while they’re still warm so it softens slightly.
10. Garnish with chopped fresh parsley for a fresh, herby finish.
Hearty and vibrant, this dish boasts juicy shrimp with a smoky char, balanced by tangy feta and zesty lemon. Serve it over a bed of couscous or with crusty bread to soak up every last drop of flavor—perfect for a casual dinner that feels anything but ordinary.
Savory BBQ Shrimp and Corn Chowder
Ready to ditch boring soups? This smoky, creamy chowder brings BBQ vibes to your bowl—think juicy shrimp, sweet corn, and a kick of spice that’ll have you licking the spoon.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I always keep the tails on for extra flavor)
– 4 ears fresh corn, kernels cut off (frozen works in a pinch, but fresh is worth it)
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 4 slices thick-cut bacon, chopped (go for applewood-smoked—it’s my secret weapon)
– 2 tbsp unsalted butter
– ¼ cup all-purpose flour
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tbsp BBQ sauce (use your favorite brand—I’m loyal to a tangy Kansas City style)
– 1 tsp smoked paprika
– ½ tsp cayenne pepper (adjust if you’re spice-shy)
– Salt and black pepper
– Fresh parsley, chopped, for garnish
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5–7 minutes.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat until soft and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
5. Add the butter to the pot and let it melt completely, about 1 minute.
6. Sprinkle the flour over the onion mixture and whisk constantly to form a roux, cooking for 2 minutes until lightly golden. Tip: Keep whisking to avoid lumps for a smooth chowder base.
7. Slowly pour in the chicken broth while whisking continuously to combine with the roux.
8. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and let it cook for 10 minutes, stirring occasionally.
9. Add the corn kernels, BBQ sauce, smoked paprika, cayenne pepper, salt, and black pepper to the pot, stirring to combine.
10. Simmer the chowder for 5 minutes until the corn is tender.
11. Pour in the heavy cream and stir until fully incorporated, then simmer for another 5 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
12. Add the raw shrimp to the chowder and cook for 3–4 minutes, until they turn pink and opaque. Tip: Don’t overcook the shrimp—they’ll get rubbery if left too long.
13. Remove the pot from the heat and stir in the reserved crispy bacon.
14. Ladle the chowder into bowls and garnish with fresh parsley.
You’ll love the creamy texture with pops of sweet corn and smoky bacon, while the shrimp adds a juicy bite. Serve it with crusty bread for dipping or top with extra BBQ sauce for a bolder kick—it’s comfort food with a twist that’ll warm you right up.
BBQ Shrimp and Grits with a Twist
Unlock a Southern classic with a smoky upgrade. This BBQ shrimp and grits gets a bold twist with chipotle and crispy bacon. You’ll ditch the restaurant version after one bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup stone-ground grits (coarse texture is key for creaminess)
– 4 cups water
– 1 tsp salt (I use sea salt for a cleaner flavor)
– 1 cup shredded sharp cheddar cheese
– 1 lb large shrimp, peeled and deveined
– 4 slices thick-cut bacon, chopped (applewood-smoked adds depth)
– 1 tbsp olive oil (extra virgin is my go-to)
– 2 cloves garlic, minced
– 1 tbsp chipotle in adobo sauce, minced (adjust for heat preference)
– 1/2 cup BBQ sauce (pick a smoky, tangy brand)
– 2 green onions, thinly sliced
Instructions
1. Bring 4 cups of water and 1 tsp salt to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup stone-ground grits, then reduce heat to low and cover. Simmer for 20 minutes, stirring every 5 minutes to prevent sticking—this ensures a smooth, lump-free texture.
3. While grits cook, chop 4 slices of thick-cut bacon into small pieces.
4. Heat a large skillet over medium heat and add the bacon. Cook for 5-7 minutes until crispy, stirring occasionally.
5. Remove bacon with a slotted spoon and drain on paper towels, leaving about 1 tbsp of bacon fat in the skillet.
6. Add 1 tbsp olive oil to the skillet with the bacon fat and increase heat to medium-high.
7. Pat 1 lb of shrimp dry with paper towels—this helps them sear properly instead of steaming.
8. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
9. Remove shrimp from the skillet and set aside on a plate.
10. Reduce heat to medium and add 2 cloves of minced garlic and 1 tbsp minced chipotle to the skillet. Sauté for 1 minute until fragrant.
11. Stir in 1/2 cup BBQ sauce and cook for 2 minutes, letting it bubble slightly to thicken.
12. Return shrimp to the skillet and toss to coat in the sauce. Remove from heat.
13. When grits are done, stir in 1 cup shredded sharp cheddar cheese until melted and creamy.
14. Divide grits among 4 bowls, top with the BBQ shrimp mixture, and sprinkle with crispy bacon and 2 sliced green onions.
Ribbons of smoky sauce cling to plump shrimp, while creamy grits balance the heat. Serve it straight from the skillet for a rustic touch, or add a fried egg on top for brunch vibes.
Caribbean Jerk BBQ Shrimp Skewers
A Caribbean flavor bomb that’ll make your backyard feel like a beachside grill. These jerk BBQ shrimp skewers pack heat, sweetness, and smoke into every bite—perfect for summer nights when you crave something bold. Fire up the grill and let’s get skewering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined (I leave the tails on for easy handling)
– 1/4 cup jerk seasoning paste (look for a bold, authentic brand—it makes all the difference)
– 2 tbsp honey (local wildflower honey adds a lovely floral note)
– 2 tbsp soy sauce (low-sodium is my go-to to control saltiness)
– 2 tbsp fresh lime juice (squeezed right before mixing for maximum zing)
– 2 tbsp olive oil (extra virgin for its fruity aroma)
– 1 red bell pepper, cut into 1-inch chunks (it adds a sweet crunch)
– 1 red onion, cut into 1-inch chunks (they caramelize beautifully on the grill)
– Wooden or metal skewers (if using wooden, soak them in water for 30 minutes first to prevent burning)
Instructions
1. In a medium bowl, whisk together 1/4 cup jerk seasoning paste, 2 tbsp honey, 2 tbsp soy sauce, 2 tbsp fresh lime juice, and 2 tbsp olive oil until smooth.
2. Add 1.5 lbs raw shrimp to the bowl and toss to coat evenly. Let marinate at room temperature for 15 minutes—this allows the flavors to penetrate without overcooking later.
3. While shrimp marinates, preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
4. Thread marinated shrimp, 1 red bell pepper chunks, and 1 red onion chunks alternately onto skewers, leaving small gaps for even cooking.
5. Place skewers on the preheated grill. Cook for 3-4 minutes per side, flipping once, until shrimp turn pink and opaque with slight char marks. Tip: Avoid overcrowding the grill to ensure good airflow and even heat.
6. Remove skewers from the grill and let rest for 2 minutes before serving—this helps the juices redistribute for juicier shrimp.
7. Serve immediately. Tip: Squeeze extra lime wedges over the top for a bright finish if desired.
Out of the grill, these skewers deliver a juicy, tender bite with a smoky-sweet crust from the jerk glaze. The peppers and onions soften just enough to complement the shrimp’s spice. Try serving them over coconut rice or with a side of grilled pineapple for a tropical twist that’ll have everyone asking for seconds.
Conclusion
Culinary adventure awaits with these 18 BBQ shrimp recipes! From quick weeknight dinners to impressive grilled feasts, there’s a perfect dish for every taste. We hope you find a new favorite to fire up your grill. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious inspiration!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
