Barbecued Recipes Grilled Shrimp

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE

Steps:

• For the Shrimp:
• If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
• Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
• Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

GRILLED SHRIMP SEASONING

Steps:

• Preheat an indoor grill pan or outdoor grill to high. To cook the shrimp in the oven, preheat the broiler. If broiling, line a sheet pan with foil and coat with nonstick spray.
• In a large mixing bowl, stir together the seasoning ingredients: garlic powder, salt, Italian seasoning, and cayenne. Drizzle in the olive oil and lemon juice and stir into a paste.
• Add the shrimp and toss to coat. If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 1 hour. Brush the grill or grill pan with canola oil. Grill or broil the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra liquid/spices that is left at the bottom of the bowl). Serve immediately.

10-MINUTE HONEY BARBECUE GRILLED SHRIMP

Steps:

• To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan).
• Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.
• Brush shrimp liberally with olive oil and season with salt and pepper.
• Grill the shrimp for about 2 minutes on the first side.
• Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.
• Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note - Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.
• Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.

GARLIC GRILLED SHRIMP

Steps:

• Combine all marinade ingredients in a bowl and whisk. Allow shrimp to marinate at least 20 minutes.
• Preheat grill to medium heat.
• Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl.
• Drizzle with garlic butter and serve warm with lemon wedges if desired.

GRILLED SHRIMP WITH PONZU SAUCE

Steps:

• Prepare barbecue (medium-high heat).
• Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.
• Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.
• Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly.
• Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes.
• Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you'd prefer.

THEE BEST GRILLED SHRIMP

Steps:

• Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until cooked through.

SPICY GRILLED SHRIMP (GOCHUJANG SAEWU GUI)

Steps:

• Soak the wooden skewers in water while preparing the shrimp. Peel and devein the shrimp if they are shell-on. Rinse the shrimp and drain well (or pat dry). Thread 3 or 4 shrimps on to the skewers. Lightly sprinkle them with salt and pepper.
• Mix all the marinade ingredients well in a bowl.
• Spoon (or brush) the marinade all over the shrimp to coat evenly. Let stand for about 30 minutes.
• Preheat a lightly oiled grill. Grill the shrimp over moderate heat until they turn opaque and curled up, a minute or two each side, depending on the heat source. Do not overcook. Baste the shrimp with the remaining sauce while grilling and before serving. You can also cook the shrimp in a grill pan over medium high heat. Garnish with the optional scallions or chives.

BARBECUED RECIPES GRILLED SHRIMP

Steps:

• Mix all ingredients with shrimp and marinate in refrigerator for several hours.
• Place in wire grill basket or on skewers and grill about 5 minutes on each side.

BBQ SHRIMP

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
• Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
• To serve: Add the shrimp to a platter and garnish with lime wedges.

GRILLED GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes; season with salt and pepper, to taste. Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time. Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.