Barbecue Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If not already done, peel and devein, leaving tails on for easier grilling and presentation.

Make marinade

In a medium bowl combine olive oil, brown sugar, smoked paprika, chili powder, minced garlic, Worcestershire sauce, hot sauce, lemon juice, kosher salt, and black pepper. Whisk until smooth and sugar is mostly dissolved.

Marinate shrimp

Add the dried shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to avoid over-marinating which can make shrimp tough.

Combine glaze ingredients

While the shrimp marinates, combine barbecue sauce, butter, honey, apple cider vinegar, and red pepper flakes in a small saucepan. Warm over low heat until butter melts and honey thins, stirring occasionally, then simmer gently 2–3 minutes to meld flavors. Keep warm on the lowest heat and stir occasionally.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat with a thin film of oil.

Skewer shrimp (optional)

If using skewers, thread 4–6 shrimp per skewer, keeping them snug but not overlapping. If using wooden skewers, soak them 30 minutes beforehand to prevent burning.

Place shrimp on the hot grill or in the skillet in a single layer. Cook 1.5–2 minutes on the first side without moving until the edges turn pink and you see slight char marks. Flip each shrimp and brush the cooked side with a generous spoonful of the warm barbecue glaze.

Cook the second side 1–2 minutes until the shrimp are opaque throughout and register 120–125°F (49–52°C) for medium or up to 130°F (54°C) for fully firm shrimp. In the last 30–45 seconds, brush another layer of glaze on both sides and allow it to set — do not overcook.

Remove shrimp from heat and immediately transfer to a platter. Spoon any remaining warm glaze over the shrimp and sprinkle with chopped parsley or cilantro.

Serve barbecue shrimp hot with lemon wedges for squeezing and optional crusty bread or rice to soak up extra glaze. Leftovers keep tightly covered in the refrigerator for up to 2 days; reheat gently to avoid toughening the shrimp.