Barbecue Shrimp



Serving size

4 ounces shrimp
30 Minutes
at least 2 hours

This recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.


Barbecue Shrimp


2 clove Garlic, raw (sliced)
1 Medium Shallots, raw (diced)
2 tsp. Paprika (or smoked paprika)
1 tsp. no salt added chili powder
1 Tbsp Molasses
1/4 tsp. Vanilla extract
1/2 tsp.. Ground cumin
1/4 tsp. Salt
1/4 tsp., ground Black pepper
1 Tbsp. Olive oil
16 Ounces Shrimp, raw (peeled and deveined)
4 large Green onions (thinly sliced crosswise)


Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices.

This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a couple of hours.

When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.

Add the shrimp to the grill (or the pan) and return the skillet to the oven.

Cook for 7 - 10 minutes, turning the shrimp once.

Serve immediately topped with the green onions.

Serve this recipe with one of these starch side dishes.

Cheese Grits

Place the water in a medium sauce pan over high heat. When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes, stirring to…

Dirty Rice

In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice. Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the…

Spicy Grits

Place the oil in a medium sauce pan over medium high heat. Add the shallot and cook for about 1 minute. Add the corn and cook, tossing frequently, for about 5 minutes until the kernels begin to brown. Add the cornmeal, water, salt and pepper. Reduce the heat to low…


Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great example of how a familiar recipe is actually part of a Mediterranean diet. The time to satisfaction ratio with this recipe is so low. This takes very little effort and the reward is a sweet, spicy, salty, savory shrimp that goes great with cheesy grits or dirty rice.

"The secret of staying young is to live honestly, eat slowly, and lie about your age."

Lucille Ball, Actress