Bbq Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Grilled BBQ Shrimp Skewers
Jumbo shrimp marinated in a smoky-sweet BBQ glaze and quickly grilled on skewers until charred and juicy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
If using wooden skewers, soak in water for 20 minutes.
- 2
Whisk BBQ sauce, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a bowl.
- 3
Toss shrimp in half the sauce mixture and marinate 10-15 minutes, refrigerated.
- 4
Thread shrimp onto skewers.
- 5
Preheat grill to medium-high heat and oil the grates.
- 6
Grill skewers 2-3 minutes per side until shrimp are pink and opaque.
- 7
Brush with the reserved sauce during the last minute of grilling.
- 8
Serve immediately with lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving295
Calories
41 g
Protein
16 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
In North American barbecue cooking, shrimp skewers belong more to the backyard grill than to low-and-slow pit tradition. They make practical use of barbecue sauce as a quick glaze: the shrimp cooks fast over direct heat, while the sweet, smoky sauce is held back until the end so it can char lightly without burning.
Listahan note
This version keeps the marinade short and uses the sauce in two stages, so the shrimp gets flavor before grilling and a glossy finish at the end. The main priority is speed with control: hot grates, short cooking, and no long soak that would make the shrimp texture soft.
Technique cues
- Shrimp cooks in minutes, so have the grill hot and the sauce ready before the skewers go on. Waiting to brush the reserved sauce until the last minute keeps the glaze shiny instead of scorched.
- Thread the shrimp so each piece has contact with the grate, not packed into a tight bundle. A little space helps the edges char while the centers stay juicy.
- Lemon juice brightens the sauce, but too much time in an acidic marinade can change the shrimp's texture. The 10-15 minute window is enough for flavor without turning the surface mushy.
Kitchen flow
- Parallel prep
- Soak wooden skewers first, then mix the sauce and prep the shrimp while they sit.
- Make-ahead
- Whisk the sauce mixture earlier in the day and refrigerate it; wait to add the shrimp until shortly before grilling.
- Leftover move
- Slide leftover shrimp off the skewers and fold into rice bowls with corn, slaw, and extra lemon.
- Cleanup rhythm
- Brush and oil the grates before cooking, then soak the sauce bowl and basting brush right after serving.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Jumbo shrimp, peeled and deveined, tails on
Main seafood
Purpose: Jumbo shrimp are large enough to sit over direct heat without overcooking instantly.
Handling: Pat dry before tossing with the marinade so the oil and sauce cling instead of sliding off.
Adaptation: Large shrimp work too, but shorten the grill time and watch the color change closely.
BBQ sauce
Glaze base
Purpose: It brings sweetness, tang, smoke, and color in one ingredient.
Handling: Use half for marinating and keep the rest separate for brushing during the last minute.
Adaptation: A thinner vinegar-style sauce gives a sharper finish, while a thicker molasses-style sauce chars faster.
Olive oil
Marinade carrier
Purpose: Oil helps the seasonings coat the shrimp and keeps them from sticking as aggressively to the grill.
Handling: Whisk it fully into the BBQ sauce before adding the shrimp.
Adaptation: Avocado oil or another neutral high-heat oil gives a cleaner flavor.
Lemon juice
Acid balance
Purpose: It cuts through the sweetness of the BBQ sauce and makes the finished shrimp taste brighter.
Handling: Measure it into the marinade rather than squeezing heavily by feel.
Adaptation: Lime juice gives a sharper, more tropical edge.
Garlic, minced
Aromatic backbone
Purpose: Garlic gives the glaze a savory base so the sauce does not read only sweet.
Handling: Mince finely so it spreads through the marinade and does not sit in large pieces on the grill.
Adaptation: Garlic powder is useful when you want fewer browned bits on the shrimp.
Smoked paprika
Smoke and color
Purpose: It reinforces the grilled flavor and deepens the red-brown color of the glaze.
Handling: Whisk it into the sauce mixture until no dry clumps remain.
Adaptation: Sweet paprika gives color without as much smoke; chipotle powder adds heat.
Technique notes
- Oil the grates after preheating so the shrimp releases cleanly and picks up grill marks quickly.
- Turn the skewers once if possible. Constant flipping makes it harder to build char and easier to overcook the shrimp.
- Pull the skewers as soon as the shrimp are pink, opaque, and curled into a loose C shape; a tight curl usually means they went too long.
Ingredient swaps
- Less sweet direction
- Use a vinegar-forward BBQ sauce and add an extra squeeze of lemon at the table.
- Heat adjustment
- Add a pinch of cayenne or chipotle powder to the marinade, or keep the base mild and serve hot sauce on the side.
- No grill path
- Use a very hot grill pan or broiler, keeping the same short cook time and brushing the glaze near the end.
- Skewer backup
- Use metal skewers for the cleanest handling, or double up soaked wooden skewers to make turning easier.
Serve alongside
- Grilled corn with chili-lime butter
- Vinegar coleslaw
- Cilantro-lime rice
- Charred zucchini planks
- Lemon iced tea
- Pale lager
- Sparkling lime water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover shrimp in a sealed container with any remaining glaze spooned over the top.
- Reheat gently in a skillet over low heat or eat chilled in a salad so the shrimp do not toughen.
- Freezing is possible but the texture softens after thawing; use thawed leftovers in rice bowls or tacos rather than serving them as fresh skewers.
Equipment
- Outdoor grill or grill pan
- Wooden or metal skewers
- Mixing bowl
- Basting brush
Make this household-aware
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