Ready in just 10 minutes with only 3 simple ingredients, these Super Easy Grilled Barbecue Shrimp are juicy, flavorful, and perfect for busy weeknights! Brushed with a sweet and smoky honey barbecue glaze, they’re a quick, delicious dinner the whole family will love—minimal prep, maximum flavor!
Oriana’s Thoughts On The Recipe
Oh, this Super Easy Grilled Barbecue Shrimp recipe is a total lifesaver on busy weeknights! It’s one of those go-to meals I always fall back on when I need something quick but still want to serve up something flavorful and satisfying. These grilled barbecue shrimp are juicy, smoky, and coated in the most delicious sticky-sweet glaze—my whole family devours them every time!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Large Shrimp (peeled and deveined): The star of the dish! Large shrimp work best because they’re easy to skewer and stay juicy on the grill. If using frozen shrimp, be sure to thaw them completely and pat them dry.
- Olive Oil: Helps prevent sticking and gives the shrimp a nice light coating. You can use avocado oil or any neutral oil instead.
- Kosher Salt: Enhances the shrimp’s natural flavor.
- Honey Barbecue Sauce: Adds that sweet and smoky glaze. Use your favorite brand, or try a spicy or smoky variety for a twist.
- Fresh Lemon (optional): A squeeze of lemon at the end adds brightness and balances the sweetness of the barbecue sauce.
- Fresh Cilantro or Parsley (optional): For a fresh, vibrant finish.
- Metal or Wooden Skewers: Skewers make grilling easier and keep the shrimp from falling through the grates.
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut, soy, fish, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Shellfish allergy: Try this recipe using chunks of chicken breast or firm tofu instead of shrimp.
- Gluten-Free: Make sure your barbecue sauce is certified gluten-free.
- Soy-Free: Double-check your barbecue sauce ingredients—some contain soy sauce.
Potential Recipe Challenges & Pro Tips
- Overcooking the shrimp: Shrimp cooks very quickly and can turn rubbery if left on the grill too long. Pro Tip: Grill the shrimp for just 2–3 minutes per side, or until they turn pink and slightly opaque. Pull them off the heat as soon as they’re done!
- Shrimp sliding off skewers: Shrimp can twist or fall off if not skewered correctly. Pro Tip: Thread the shrimp through both the tail and head end to keep them secure on the skewer. And if using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Fire up the grill
Start by preheating your grill to medium-high heat. You want it hot enough to give the shrimp a nice sear but not so hot that the sauce burns.
Step 2 – Skewer the shrimp
Thread about six shrimp onto each skewer. Don’t leave gaps between them—keeping them close together helps them stay juicy and cook evenly.
Step 3 – Brush and season
Brush the shrimp with a little olive oil and sprinkle them with salt. Then brush both sides with your favorite honey barbecue sauce. Don’t worry about being too perfect—just make sure they’re nicely coated.
Step 4 – Time to grill
Lightly oil the grill grates so nothing sticks. Place the shrimp skewers on the grill and cook for about 2 minutes. Flip them over, brush with more barbecue sauce, and cook for another 1–2 minutes until they’re pink, firm, and cooked through.
Step 5 – Add the finishing touch
Once off the grill, you can drizzle the shrimp with a little fresh lemon juice and sprinkle with chopped cilantro or parsley if you like. Serve them right away—shrimp are best warm and fresh!
Extra Recipe Tips For Success
- Don’t marinate the shrimp in barbecue sauce before grilling—it will burn. Instead, brush it on just before finishing.
- If you’re grilling indoors (like on a grill pan), lightly oil the pan to avoid sticking.
- Want to make these ahead? Skewer and refrigerate the shrimp (without sauce) for up to a day.
Variations & Additions
- Spicy Kick: Add a dash of hot sauce or red pepper flakes to the barbecue sauce.
- Garlicky Twist: Toss shrimp in a bit of garlic powder before grilling.
- Tropical Style: Serve shrimp over pineapple slices or add chopped grilled pineapple on top.
- Veggie Boost: Add bell peppers or zucchini chunks to the skewers between the shrimp.
Serving Suggestions
Serve these delicious shrimp skewers with fluffy white rice, grilled corn on the cob, or a crisp green salad for a well-rounded meal. They also make a great appetizer—just place them on a platter with lemon wedges and a sprinkle of herbs for a pretty presentation.
Storage and Freezing Instructions
Storage: Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave just until warmed through. Check out my How to Reheat Grilled Shrimp post.
Freezing: I don’t recommend freezing cooked shrimp as they can get rubbery once reheated. If you must, freeze raw, peeled, and deveined shrimp instead.
Frequently Asked Questions
More Shrimp Recipes You’ll Love!
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Recipe Card
Super Easy Grilled Barbecue Shrimp
Ingredients
- 4 metal or wooden skewers (if using wooden soak them in water for 30 minutes)
- 24 (about 2 lb) large shrimp, peeled, leaving the tail, and deveined
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon kosher salt
- 1 cup Honey Barbecue Sauce (homemade or store-bought)
- fresh lemon wedges for serving (optional)
- fresh cilantro or parsley for garnishing (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat grill to medium-high.
- Thread six shrimp onto each skewer, without leaving space between shrimp.
- Brush shrimp with oil and sprinkle evenly with salt. Brush both sides of the shrimp with barbecue sauce.
- Lightly oil the grill rack. Grill the shrimp, turning over once, for 2 minutes. Brush the shrimp with more barbecue sauce, then turn. Brush the shrimp with additional sauce again, then grill until just cooked through, 1 to 2 minutes. Serve.
- Drizzle with lemon juice and garnish with fresh cilantro or parsley, if desired. Serve immediately. Shrimp are best when warm and fresh.
- This recipe is naturally egg, dairy, gluten, nut, peanut, soy, fish, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Shellfish allergy: Try this recipe using chunks of chicken breast or firm tofu instead of shrimp.
- Gluten-Free: Make sure your barbecue sauce is certified gluten-free.
- Soy-Free: Double-check your barbecue sauce ingredients—some contain soy sauce.
- Overcooking the shrimp: Shrimp cooks very quickly and can turn rubbery if left on the grill too long. Pro Tip: Grill the shrimp for just 2–3 minutes per side, or until they turn pink and slightly opaque. Pull them off the heat as soon as they’re done!
- Shrimp sliding off skewers: Shrimp can twist or fall off if not skewered correctly. Pro Tip: Thread the shrimp through both the tail and head end to keep them secure on the skewer. And if using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Don’t marinate the shrimp in barbecue sauce before grilling—it will burn. Instead, brush it on just before finishing.
- If you’re grilling indoors (like on a grill pan), lightly oil the pan to avoid sticking.
- Want to make these ahead? Skewer and refrigerate the shrimp (without sauce) for up to a day.
- Spicy Kick: Add a dash of hot sauce or red pepper flakes to the barbecue sauce.
- Garlicky Twist: Toss shrimp in a bit of garlic powder before grilling.
- Tropical Style: Serve shrimp over pineapple slices or add chopped grilled pineapple on top.
- Veggie Boost: Add bell peppers or zucchini chunks to the skewers between the shrimp.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
