Barbecue Shrimp Skewers

Barbecue Shrimp Skewers

  • Course

    Small Bites

  • Duration

    20 minutes

  • Serves

    4
Chef’s notes

I run a lodge in Southeast Alaska, and we catch a lot of shrimp. It’s pretty hard to go wrong with fresh-from-the-ocean shrimp and prawns, as long as you don’t overcook them, and I think simple preparations are the way to go. This particular recipe is versatile and complements the natural sweetness of the shrimp. You can eat them as a main course, pair them with a steak, throw them on a salad, add them to a wrap or a sandwich—you can really go full Bubba Gump. Just remember, don’t overcook them.

Ingredients

  • 2 pounds raw shrimp, shelled
  • 2 cups sweet Thai chili sauce
  • 1/4 cup fresh-squeezed lime juice
  • 2 tsp. Old Bay seasoning

Special equipment

5 to 8 bamboo skewers

Preparation

  1. In a large bowl, mix Old Bay seasoning with sweet chili sauce. Add the shrimp and coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
  2. Thirty minutes prior to barbecuing the shrimp, soak the wooden skewers in water (this will prevent them from burning while on the grill). At this time, add the lime juice to the shrimp and mix well. Preheat your grill on high.
  3. Spear all the shrimp by pushing the sharp end of the skewer through the thick end of the shrimp and folding over the narrow end of the shrimp to form a “C” shape.
  4. Once the grill is hot, lay the skewered shrimp on the grate. Sear on one side for approximately 1 1/2 minutes. Flip the shrimp and grill the other side for about 1 minute. Remove from grill and enjoy!Feature image by Bryan Gregson
Chef’s notes

I run a lodge in Southeast Alaska, and we catch a lot of shrimp. It’s pretty hard to go wrong with fresh-from-the-ocean shrimp and prawns, as long as you don’t overcook them, and I think simple preparations are the way to go. This particular recipe is versatile and complements the natural sweetness of the shrimp. You can eat them as a main course, pair them with a steak, throw them on a salad, add them to a wrap or a sandwich—you can really go full Bubba Gump. Just remember, don’t overcook them.

Ingredients

  • 2 pounds raw shrimp, shelled
  • 2 cups sweet Thai chili sauce
  • 1/4 cup fresh-squeezed lime juice
  • 2 tsp. Old Bay seasoning

Special equipment

5 to 8 bamboo skewers

Preparation

  1. In a large bowl, mix Old Bay seasoning with sweet chili sauce. Add the shrimp and coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
  2. Thirty minutes prior to barbecuing the shrimp, soak the wooden skewers in water (this will prevent them from burning while on the grill). At this time, add the lime juice to the shrimp and mix well. Preheat your grill on high.
  3. Spear all the shrimp by pushing the sharp end of the skewer through the thick end of the shrimp and folding over the narrow end of the shrimp to form a “C” shape.
  4. Once the grill is hot, lay the skewered shrimp on the grate. Sear on one side for approximately 1 1/2 minutes. Flip the shrimp and grill the other side for about 1 minute. Remove from grill and enjoy!Feature image by Bryan Gregson

Shop

The Essential Meatcrafter Knife
Save this product
Benchmade

A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.

Meater+ Bluetooth Thermometer
Save this product
Meater

With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.

7 Seasonings Gift Pack
Save this product
MeatEater

Bring home the entire Mega Spice Collection and change the way you cook.

The MeatEater Fish and Game Cookbook
Save this product
MeatEater

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

Get the latest in your inbox
Subscribe to our newsletters to receive regular emails with hand-picked content, gear recommendations, and special deals.
Our picks for the week's best content and gear
For the whitetail obsessed, with Mark Kenyon
Redefining our connection to food, with Danielle Prewett
Your one-stop for everything waterfowl, with Sean Weaver
Get out on the water with the MeatEater Fishing crew
Technical hunting apparel
Purpose-built accessories for hunting and fishing
Quality elk, turkey, waterfowl, and deer calls
Save this recipe

Barbecue Shrimp Skewers

Recipe by: Rick Matney
Barbecue Shrimp Skewers
  • Course

    Small Bites

  • Duration

    20 minutes

  • Serves

    4
Chef’s notes

I run a lodge in Southeast Alaska, and we catch a lot of shrimp. It’s pretty hard to go wrong with fresh-from-the-ocean shrimp and prawns, as long as you don’t overcook them, and I think simple preparations are the way to go. This particular recipe is versatile and complements the natural sweetness of the shrimp. You can eat them as a main course, pair them with a steak, throw them on a salad, add them to a wrap or a sandwich—you can really go full Bubba Gump. Just remember, don’t overcook them.

Ingredients

  • 2 pounds raw shrimp, shelled
  • 2 cups sweet Thai chili sauce
  • 1/4 cup fresh-squeezed lime juice
  • 2 tsp. Old Bay seasoning

Special equipment

5 to 8 bamboo skewers

Preparation

  1. In a large bowl, mix Old Bay seasoning with sweet chili sauce. Add the shrimp and coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
  2. Thirty minutes prior to barbecuing the shrimp, soak the wooden skewers in water (this will prevent them from burning while on the grill). At this time, add the lime juice to the shrimp and mix well. Preheat your grill on high.
  3. Spear all the shrimp by pushing the sharp end of the skewer through the thick end of the shrimp and folding over the narrow end of the shrimp to form a “C” shape.
  4. Once the grill is hot, lay the skewered shrimp on the grate. Sear on one side for approximately 1 1/2 minutes. Flip the shrimp and grill the other side for about 1 minute. Remove from grill and enjoy!Feature image by Bryan Gregson