Photography by Jim Bathie
This Grilled Barbecue Shrimp recipe delivers bold, smoky flavor with every bite. Jumbo head-on shrimp are marinated in a zesty blend of lemon juice, garlic, Worcestershire, and spices, then quickly grilled to perfection. Served with a rich, buttery marinade for dipping and plenty of fresh French bread, this dish makes a craveable, crowd-pleasing addition to any cookout or seafood spread.
Grilled Barbecue Shrimp
Makes 4 servings
Ingredients
- 4 dried bay leaves
- 3 cloves garlic, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper, plus more to serve
- ½ teaspoon ground black pepper
- ½ cup canola oil
- 24 head-on jumbo fresh shrimp
- 3 tablespoons unsalted butter, melted
- Lemon wedges, chopped fresh parsley, flaked sea salt, and French bread, to serve
Instructions
- In a medium bowl, whisk together bay leaves, garlic, lemon juice, Worcestershire, kosher salt, paprika, red pepper, and black pepper. Whisk in oil in a slow, steady stream until combined.
- In a large resealable bag, place shrimp; pour in marinade. Seal bag, pushing out air, and move shrimp around in bag until well coated. Refrigerate for 2 to 4 hours.
- Drain shrimp, reserving marinade.
- In a small saucepan, bring reserved marinade to a boil over medium-high heat; cook for 3 minutes. Remove from heat. Discard bay leaves. Whisk in melted butter.
- Heat a grill pan over medium heat. Add shrimp, and cook until pink and firm, 1 to 2 minutes per side. Serve with marinade, lemon wedges, parsley, sea salt, red pepper, and bread.
