| Yield 6 | May 4, 2021 | Updated: May 4, 2021 by Kita
BBQ Shrimp Skewers
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Barbecue shrimp is one of those simple and yet perfectly summer recipes. Perfect as a side dish to a masterfully grilled steak or tacos, or as a stand-alone alongside a grilled salad, this bbq shrimp recipe is an essential summer dish. And one we can't get enough of.
This post was sponsored by Head Country BBQ. All thoughts and opinions are my own.
Shrimp are one of those little bites that I absolutely love to devour. But, didn't really cook a lot until last summer, when I decided I was going to master shrimp (and when Grilling Grandma enlightened me to the simple joy of a grilled shrimp wedge salad). Before then, it was a cocktail or bust.
Now, it's grilled with layers of flavors all the way. Once I got over my fear of the shrimp drying out, sticking, and overcooking on the grill, I've become a master of popping shrimp on the grill a few times a month as a low-calorie satiating dinner plan.
How to grill shrimp
Because shrimp is such a mild protein they pick up the flavors of the marinade quickly. A 10 to 20-minute marinade gets the job done and makes this meal one of our favorite quick grilled shrimp recipes.
Shrimp cook incredibly quickly, taking only about 5 to 7 minutes on the grill. However, the trick to not losing the shrimp to the flames is to use either a grill basket with small holes for the shrimp to not fall through or to use skewers to make sure you can easily maneuver the shrimp over the grilling grates.
The other trick is making sure the grill has preheated long enough and has well-cleaned grates to prevent the peeled shrimp from sticking to the grate and ripping when you move the skewers.
GirlCarnivore Pro Tip: Use a hot grill with well-cleaned and well-oiled grilling grates to prevent any unnecessary sticking for this bbq shrimp recipe.
Leaving the shell on allows for a more robust shrimp flavor and helps keep moisture in. However, for this recipe, the shrimp are peeled ahead of time, which helps the marinade to permeate deeper into the shrimp and make for easier eating when the shrimp are served.
What you need for barbecue shrimp
This recipe, unlike the New Orleans BBQ Shrimp (where the sauce isn't an actual barbecue sauce), uses barbecue sauce and grills the shrimp for a true bbq experience. It's actually barbecued shrimp. And you won't believe how easy it is.
All you need is jumbo shrimp, I prefer Alaskan or Gulf pink shrimp, taco seasoning, GirlCarnivore Over Easy spice blend, barbecue sauce (to keep it keto-friendly, I opted for Head Country Sugar-Free Bar-b-que Sauce), limes, and then some fun herby garnishes to keep the flavors bright and fresh.
I paired these with quick chimichurri and fresh citrus for plating and a simple slaw. Elotes and Maque Choux are also great pairings.
BBQ Shrimp Skewers in the Oven
No grill, no problem.
You can make this recipe in an oven by marinating and skewering the shrimp as the recipe calls for. Just line the bbq shrimp on a baking sheet lined with foil and place in an oven preheated to 375 degrees for 7 to 12 minutes, flipping once halfway through cook time.
Want more pork tenderloin inspiration? Try some of my favorite recipes
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BBQ Shrimp Skewers
Course: Appetizer, Main Course
Cuisine: American, barbeque, keto
Prep Time20 mins
Cook Time10 mins
InstructionsMarinate 10 minutes:Whisk the Taco seasoning and GirlCarnivore Over Easy spice blend in a small bowl or jar.
Sprinkle the shrimp with spices.
Add the shrimp and the Head Country BBQ Sauce to a large resealable bag and marinate for 10 minutes.
Prep Grill:Meanwhile, prep the grill for indirect heat
Make a 2-zone fire in your grill by arranging the coals to one side.
Clean and oil the grilling grates.
Allow the grill to heat, adjusting the airflow as needed for around 350 to 400 degrees.
Grill Shrimp:Arrange the shrimp on skewers, 5 to 6 per skewer.
Place the shrimp over direct heat and grill 5 to 7 minutes, flipping as needed to cook evenly and prevent excess charring.
Brush once or twice with additional barbecue sauce, as you flip the skewers.
Remove from heat and immediately brush with chimichurri.
NotesIf using bamboo skewers, be sure to soak the skewers for 10 minutes before grilling to prevent the skewers from burning.
Pair these shrimp skewers with a wedge salad for a truly flavorful warm-weather meal.
BBQ Shrimp Skewers
Amount Per Serving (2 g)
* Percent Daily Values are based on a 2000 calorie diet.
appetizer,GC Original,Grilling,Seafood and Fish,SP
Title: BBQ Shrimp Skewers
Sourced From: girlcarnivore.com/bbq-shrimp-skewers/
Published Date: 05/04/21
pumpkinata – happy autumn
swapped in pumpkin ale for water and added some pumpkin pie
spice to a base farinata di ceci, following the initial bake I removed it to a
grid for the addition of goat cheese, fresh rosemary and pineapple head/butter
roasted pumpkin then a final bake.
pumpkin Sam & some salted peanuts, another great combination.
Title: pumpkinata – happy autumn
Sourced From: eggheadforum.com/discussion/1228773/pumpkinata-happy-autumn
Published Date: 09/26/21
Did you miss our previous article…
Host an Easy Grilled Tapas Party
I’m excited to partner with Reynolds Wrap® Foil for this post.
Looking for an alternative to the usual barbecue fare? Throw a festive tapas party in your own backyard. Capture the flavors and conviviality of Spain’s “small plate” culture, now popular throughout the world. Reynolds Wrap® Non-Stick Foil makes it easy to prepare with little clean-up after the party.
Named after the Spanish verb “tapar” (to cover), tapas were traditionally small, savory tidbits served with drinks like sherry or wine to whet the appetite for a late lunch or dinner.
How did tapas begin? One theory credits a 13th century Castilian king, Alphonso X, with popularizing tapas by decreeing that barkeeps serve snacks with drinks. Another suggests the beverages were served with small plates. Today, there are over 4,000 tapas bars in Seville alone.
This tapas array is substantial enough to be a meal in itself, or it could be a prelude to a main course like paella. I’ve selected four classic tapas, all of which can be grilled over charcoal, gas, or wood in packets. I like using Reynolds Wrap® Non-Stick Foil with this recipe as the food doesn’t stick to the foil packets. They include:
*Garlic Shrimp: Called Gambas al Ajillo, succulent jumbo shrimp are grilled in an open foil packet with olive oil, fresh garlic, spices, and Spanish sherry, and finished with butter and parsley. They’re positively addictive.
*Foiled Padrón or Shishito Peppers: Native to Spain but now available in many supermarkets and farmers’ markets, olive oil-fried Padrón peppers sprinkled with flakes of sea salt are a staple in tapas bars from Barcelona to Cadiz. Some are hot, and some are not! (Substitute shishito peppers if you cannot find Padróns. They are more crenulated, but very similar in taste.)
*Tapas Bar-Style Mushrooms: Often served on toothpicks in tapas bars (the number of toothpicks will determine your bill), these quartered button or cremini mushrooms are grilled in a closed foil packet with garlic, sherry, smoky Spanish paprika, and butter, and finished with chives and fresh lemon juice.
*Patatas Bravas: These are sometimes served with a spicy tomato-based sauce. Here, I’ve paired mini potatoes grilled in a foil packet with a drizzle of garlicky aioli.
While all the dishes are grilled over medium-high heat, a bit of choreography is required if you want to serve them at the same time. The potatoes will take the longest to cook, followed by the mushrooms, peppers, and shrimp.
I like to assemble the cooked opened packets on a large rimmed sheet pan or platter. Serve with—what else?—a pitcher of sangria. (I also like to sugar halved lemons, limes, and oranges, then grill them on a sheet of Reynolds Wrap® Non-Stick Foil until caramelized before muddling them in the wine.)
For years, Reynolds Wrap® (made in the U.S.) has been a valuable ally grill-side and in the kitchen. This sturdy foil has so many uses, and makes clean-up so much faster and easier. I especially appreciate the versatility of Reynolds Wrap® Non-Stick Foil, which true to its name, is great for stick-prone foods like fish or teriyaki wings. (Be sure to place the food on the dull side of the foil, that’s the non-stick side, the one with the watermark.) Recently, they introduced new packaging so you can find the product you want by the color on the box. It also has a handy tab that keeps the box closed for storage.
The post Host an Easy Grilled Tapas Party appeared first on Barbecuebible.com.
Title: Host an Easy Grilled Tapas Party
Sourced From: barbecuebible.com/2021/07/14/host-an-easy-grilled-tapas-party/
Published Date: 07/14/21
Did you miss our previous article…
Nashville Hot Cauliflower
Saw this idea a few weeks ago, don't remember where. I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes. I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick. After 15 minutes on the Egg I had this:
The left side does show a bit more darkening, but not really worth the trouble.
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet. I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter! I thought that may be a bit overwhelming so I made something up: melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry. Once thickened, I poured it in a bowl big enough for the cauliflower head.
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it. Returned it to the Egg for ten more minutes to "set" the sauce:
Kinda purty, like a 7 pound meatball. I sliced it into "steaks", not florets, and let the pieces fall where they may. Served with Kimchee:
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so… The meal could've used a big pile of white rice, however.
Thanks for looking.
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21
Did you miss our previous article…