Great barbeque shrimp recipes can be made on your backyard grill or in your kitchen oven. The most important thing to this is being able to get good tasting shrimp. If you are in a coastal area, you are lucky. I have never lived in a place where I had good fresh seafood available to me. When I purchased “fresh” shrimp or other seafood from supermarkets, it was never fresh tasting and often slimy. I found out that most of it was previously frozen and thawed then passed along as fresh.
I love good fresh seafood, especially shrimp. For inland locations I have found the best way to purchase shrimp is by buying the quick frozen type. Most of the time I get it from Sam’s or Costco. The price is also the best for quality and is available deveined, with tails or without. It can be purchased cooked or uncooked so it is ready for any dish that you plan to prepare. I always buy the jumbo size for barbeque shrimp recipes.
Small shrimp are good to use in salads or even in some casseroles. Personally, I prefer larger shrimp for most things especially for barbeque shrimp recipes and for most appetizers I purchase the largest size I can get uncooked with tails. When purchasing fresh shrimp they should have a very mild order. They certainly should not feel slimy either. When purchasing fresh, use within a day or two or freeze until ready to use. They thaw pretty quickly in a large bowl of cold water.
When I serve shrimp, I always plan to have extra. Shrimp is one thing which seems to disappear quickly. One pound of shrimp in the shells yields about one-half pound after peeling. I usually allow from four to six ounces of the protein for each quest for dinner. I can tell you most of my guests can easily devour eight ounces of shrimp for the main course.
You will see many barbeque shrimp recipes cooked on your outdoor grill. You will also find many recipes titled “barbeque shrimp recipes” cooked in your oven or even on stove top. These are called “barbeque” because they are made with some type of barbeque sauce. Whether they are cooked inside or outside, shrimp is very easy to cook. They cook quickly and the biggest problem is overcooking. When cooking on a grill or open fire place the shrimp in a fish basket or on skewers to prevent it from falling though the grill rack.
NOTE: When making barbeque shrimp recipes, I buy the largest uncooked shrimp available and I usually like the tails left on for presentation.
NOTE: When making barbeque shrimp recipes in a grill basket cooking spray prevents sticking.
Most of my barbeque shrimp recipes are for outdoor cooking but can be also made under the broiler.
Combine butter, lime juice and garlic salt; dip shrimp in mixture.
Thread shrimp through the tail and neck onto skewers.
NOTE: Shrimp on skewers should lie flat.
Place skewers on grill rack over hot coals.
Grill for 3 to 4 minutes on each side until pink.
Serve with additional butter lime mixture; serves 4.
NOTE: This shrimp is also good served on tacos or with a salad.
Many barbeque shrimp recipes are served with special sauces.
Mix together peanut butter and 2 TABLESPOONS soy sauce in a saucepan.
Blend in remaining 2 TABLESPOONS soy sauce, sugar, garlic, oil and water.
Stir over medium heat until sugar is dissolved; set aside.
Thread shrimp on skewers; brush with the peanut butter sauce.
Place skewers over medium hot coals; cover and cook about 3 minutes.
Turn shrimp over and cook about 3 minutes until shrimp is pink.
Brush shrimp with the peanut butter sauce before serving; serves 4 to 6.
NOTE: This recipe makes a great entree or appetizer.
Make barbeque shrimp recipes loaded with butter and garlic.
Combine butter and next 5 ingredients in saucepan over low heat.
Remove pan from heat; cool to room temperature.
Add shrimp to pan; marinate for 1 hour.
Sauté shrimp about 1 minute until HALF done.
Place shrimp in fish basket; place over hot coals.
Cook until shrimp are pink; serve with the butter sauce.
Serves 8 to 10.
Make barbeque shrimp recipes by threading on skewers with green peppers, onions and mushrooms.
NOTE: Make barbeque sauce (Recipe below) first and refrigerate.
MAKE BARBEQUE SAUCE by combine cornstarch and lemon juice in saucepan.
Cook and stir over low until bubbly and thickened; cool.
With mixer beat in remaining barbeque sauce ingredients.
Beat until thoroughly blended and thickened; cover and store in refrigerator.
FOR SHRIMP KABOBS thread shrimp, peppers, onions, mushrooms and olives on 8 skewers.
FOR BASTING SAUCE combine horseradish and pineapple juice; brush over kabobs.
Cook 5 to 6 inches from hot coals about 5 minutes on each side.
NOTE: Brush kabobs several times more during cooking.
Barbeque shrimp recipes often include cooking in the shells.
Combine minced garlic and next 6 ingredients in small bowl.
Place shrimp in a shallow dish; pour garlic marinade over the shrimp.
Cover dish tightly with plastic wrap; refrigerate about 8 hours.
Place shrimp in a grilling basket over hot coals.
Cook for 5 to 10 minutes making sure they are turned.
Serve shrimp in the shells; serves 4.
Barbeque shrimp recipes taste great with the flavors of the Orient.
In large bowl mix together soy sauce, sugar and next 4 ingredients.
Add shrimp to marinade; cover and refrigerate for 1 hour.
Thread shrimp on 6 to 8 skewers; place over medium hot coals.
Cook about 10 minutes turning and basting with marinade.
Serves 6 to 8.
All states have favorite shrimp barbeque recipes. (I think this is Missouri’s.)
Combine vegetable oil, brown sugar and next 6 ingredients in a large bowl.
Add shrimp and marinate for 1 hour in refrigerate; remove shrimp from marinade.
Place dried grapevines on top of hot coals.
Place shrimp in a large grilling basket; place over the hot coals.
Broil about 10 minutes turning to cook all shrimp (Shrimp should be pink).
Serves 4 to 6.
Flavorful salsa recipes go well with barbeque shrimp recipes.
TO PREPARE SALSA place 2 TABLESPOONS of the grated rinds in bowl.
Add chopped oranges, peach, jalapeno pepper, onion, garlic, rosemary and oil.
Cover bowl and chill until ready to use.
TO PREPARE SHRIMP place REMAINING orange peel in a shallow dish.
Add the orange juice, olive oil, rosemary, garlic and pepper; mix well.
Add the shrimp to the marinade, cover and refrigerate for 30 minutes.
Remove shrimp from the marinade to a grilling basket.
Pour marinade in saucepan; bring to a boil over high boiling for 1 minute.
Place grilling basket over hot coals; cook shrimp for 10 minutes.
NOTE: Baste with boiled marinade during cooking.
Serve shrimp with salsa; serves 4 to 6.
Split shrimp down back to devein; place anchovy in each split.
Wrap 1 piece of the bacon around the shrimp; secure with wooden toothpick.
Place wrapped shrimp in grilling basket; hang over hot coals.
Cook 5 to 10 minutes until bacon is crisp; serves 4 to 5.
Make barbeque shrimp recipes with lots of pepper spice.
Preheat oven to 350F degrees.
Place shrimp in shallow baking dish.
Combine butter and remaining ingredients; pour over shrimp.
Bake in oven 20 to 25 minutes until shrimp are pink.
Place under broiler about 4 minutes; serve sauce with shrimp.
Serves 2 to 3.
Make barbeque shrimp recipes for your next crowd gathering for raving reviews.
Preheat oven to 350F degrees.
Place shrimp in single layer in a shallow baking dish.
Combine butter with remaining ingredients; pour over the shrimp.
Place shrimp in oven about 20 minutes until shrimp turns pink.
NOTE: Stir shrimp occasionally during cooking; serve with the sauce.
Serves 20 to 25.
Make barbeque shrimp recipes by adding a little smoky flavor.
Place shrimp in shallow casserole dish in single layer.
Combine vegetable oil and remaining ingredients.
Pour the oil mixture over the shrimp.
Cover and refrigerate for 1 hour turning 1 time.
Place shrimp in grilling basket; RESERVE MARINADE.
Place over hot coals; cook 7 to 10 minutes brushing with marinade.
Make barbeque shrimp recipes wrapped in tortillas for a great lunch.
Heat oil in a large skillet; add garlic and onion stirring until tender.
Add shrimp, cumin, barbeque sauce and peppers.
Stir and cook until shrimp is pink and mixture is thoroughly hot.
Remove from heat; stir in cilantro and salt.
TO SERVE spoon mixture onto tortillas.
Squeeze lime wedge over shrimp and top with sour cream.
Serves 3 to 6.
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