Grilled Shrimp Recipe
A taste of Southern BBQ that you can serve many ways
We worried that the grilled shrimp recipe wouldn’t convert well, because we usually start with 100+ pounds of shrimp for this one. But - the home version is just as good as any of our big caters. Some things just work.
Use your creativity as to how you want to serve these. Toothpicked, skewered, with pasta or rice - these shrimp will fit into your party no matter how you offer them.
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Portions/Servings This recipe will feed 12 - 16 people.
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For the Marinade:
1 cup oil
3-4 shakes of Franks Hot Sauce
2 tablespoons granulated garlic
1/3 cup chili sauce
1/4 cup lemon juice
1/4 cup rice vine vinegar
1 tablespoon basil
1-2 pounds of large shrimp
The day before party, combine all the marinade ingredients. Refrigerate. Peel and devein the shrimp. Add them to the marinade, cover and refrigerate overnight.
Couple of tips - you want a really hot charcoal fire. You can skewer the shrimp, but we think they lose moisture this way. We like basket cooking, which is like a metal flat bottom strainer that you fill with shrimp and place on the grill. Or, if your grill surface is small (fine) enough to prevent the shrimp from falling through, then brush some oil on it and carefully position each shrimp there.
You want 5-6 minutes total time, 2.5-3 minutes on a side. Check for clear in the middle - it should be glistening white.
You can hold these in a chafing dish with a mix of bbq sauce and chicken stock, or you can put cooked rice in your chafer and artfully arrange the shrimp on top. Maybe it works for you to toothpick them at the grill, plate and serve. Or you can skewer after cooking with or without veggies - lots of ways. Have fun!
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