BBQ Shrimp
Updated Aug 08, 2025
Easy barbecue shrimp recipe uses a simple dry rub, jumbo shrimp, and olive oil. I use skewers to hold everything together on a grill or grill pan.
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Seasoned BBQ shrimp!
I like BBQ shrimp best with a dry rub so you taste the seasoning and the smokiness from the grill, not just a sauce. They cook in a couple of minutes, so I’ll usually thread them on skewers and throw them on while I’m making the rest of dinner. The edges get a little charred, the inside stays tender, and they’re easy enough to make on a weeknight.
AND it takes less than 10 minutes to make barbecue shrimp in a grill pan or on the grill.
Happy Cooking!
– Yumna
BBQ Shrimp Ingredients
- Shrimp: I use jumbo peeled and deveined shrimp for this recipe. Use a paper towel to remove extra moisture before seasoning. This helps the dry rub stick to the shrimp better.
- Olive oil: I use olive oil in the marinade and to grease the grill grates or grill pan. Avocado oil or another high smoke point oil work, too.
- BBQ seasoning: I make my own BBQ seasoning with smoked paprika, regular paprika, brown sugar, chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. You can also use your favorite store-bought seasoning.
- Salt: For extra flavor!
How to Make Barbeque Shrimp
BBQ Shrimp Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons BBQ seasoning
- ¼ teaspoon salt if needed
- 1 pound jumbo shrimp peeled and deveined
- 4 to 6 wooden skewers soaked in water for at least 10 minutes
- Avocado oil as needed, for grill grates
Instructions
- In a large bowl, combine the olive oil, BBQ seasoning, and salt. Toss the shrimp in the mixture to coat well. Cover and refrigerate to marinate for at least 15 minutes, or up to 1 hour.
- Thread the marinated shrimp onto the prepared skewers. Make sure to thread the top and bottom of the shrimp so they stay in place while grilling. Set them aside while you preheat the grill.
- If using a grill pan, grease lightly with a high-heat oil, then preheat for 3 minutes over medium heat. Add shrimp and cook for 2–3 minutes per side, or until cooked through. If using a gas grill, preheat to medium (350°F), then grill the shrimp for 2–3 minutes per side with the lid open.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Cook the shrimp with veggies. Quartered summer squash and zucchini, cherry tomatoes, boiled potatoes, bell peppers, and onions cook quickly, so everything is ready at the same time.
- Baste the shrimp with BBQ sauce. In the last minute or two of grilling, brush the shrimp with BBQ sauce to add extra flavor and a caramelized finish, turning them once or twice to coat them evenly.
- Add citrus. Serve the grilled shrimp with a squeeze of fresh lemon, lime, or orange juice for even more flavor.
Recipe Tips
- Soak your wood skewers. I recommend soaking them for at least 30 minutes. Wood burns easily on a hot grill, and if you skip soaking, your skewers might catch fire, char up, or break apart before your shrimp finishes cooking. Or, you can get metal skewers instead.
- Don’t skip marinating. Waiting a few minutes adds so much more flavor! Let the shrimp sit in the mixture for at least 15 minutes or up to an hour.
- Cook with care. Shrimp cook quickly, about 2–3 minutes per side for medium shrimp and 3–4 minutes per side for large shrimp. Overcooking can lead to a rubbery texture, so keep an eye on the grill; when they turn pink and opaque, they’re done.
Serving Ideas
- Side salad: Macaroni Salad, Mustard Potato Salad, Caprese Salad
- Grilled veggies: Grilled Veggie Skewers, Grilled Eggplant, Grilled Carrots
- Grilled fruit: Grilled Fruit Kabobs, Grilled Peaches, Grilled Pineapple
FAQs
Store leftover barbecue shrimp in an airtight container in the fridge for 2–3 days. Reheat in a warm pan over medium heat briefly (but thoroughly) so it doesn’t get rubbery.
It’s best enjoyed immediately, but you can freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in a skillet or enjoy cold in a shrimp salad.
I recommended peeling the shrimp before grilling for easier eating. However, leaving the shells on can add extra flavor and moisture to the shrimp. It’s up to you!
Make sure your grill grates are clean and well-oiled before grilling, or that your grill pan is hot and oiled. You can also use a grilling basket to keep the shrimp intact and prevent them from falling through the grill grates.
Yes! Thaw them first by placing them in the refrigerator overnight or under cold running water. Make sure they’re completely thawed and pat them dry before seasoning and grilling.
