5 Steps to the Best Grilled Shrimp
How to get shrimp that burst with a decisive snap in your mouth, all with a deep, sweet, crisply charred crust.
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Honey Ginger Barbecue Shrimp Skewers on the Grill - BBQ Shrimp Recipe
Learn how to make these sweet and tangy honey ginger barbecue shrimp skewers on the grill! These are so fricken delicious and they are super easy to make. Because they are shrimp, they are quick to cook as well. Give them a try...you won't be disappointed!!
What you'll need:
1 lb (26-30) raw deveined shrimp (with or without shells and tails)
1 cup apple cider vinegar
1/2 cup honey
1/2 cup ketchup
2 Tbsp minced fresh ginger
3 garlic cloves, minced
1 tsp salt
skewers
In a medium saucepan, combine vinegar, honey, ketchup, ginger, garlic and salt. Bring to a boil over medium-high heat stirring constantly. Reduce heat to low and simmer 30-40 minutes, stirring occasionally until sauce reduces by half and is thick. Remove from heat and set aside. Preheat your grill and skewer the shrimp through both the tails and the midsection. If using wooden skewers, soak them for at least an hour before hand so they don't burn on your grill. When your grill is up to temp, place skewers on. Cook 2-3 minutes on each side. Baste with sauce and cook an additional 1 minute on each side. Serve with extra sauce on the side. Makes 4 large skewers. Enjoy!!
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I Can't Get Enough Of This Appetizer Recipe | Bacon Wrapped Shrimp
If you're looking for a new delicious appetizer to add to your rotation, this is the one for you. XL Shrimp wrapped in bacon and glazed to perfection. Give this one a try and thank me later.
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Shopping List:
1 lb XL shrimp
1 pack center cut bacon
2 tbsps butter
1/4 cup brown sugar
2 tbsps low sodium soy sauce
1/2 cup maple syrup
1 tbsp Dijon mustard
Chili powder
3 oz bourbon
Lemon Bae Seasoning
Garlic and Chilli Butterflied Prawns
Nothing signals the warm, relaxed days of a Tasmanian summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.
How long will it take?
2 hours
What’s the serving size?
Serves 4
What do I need?
1 head garlic, cloves peeled
3 large sweet chillies, seeds removed
1 birdseye chilli, seeds removed
100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 king green prawns
1 cup flat leaf parsley, finely chopped
Zest (finely grated) and juice of 1 lemon
How do I make it?
Preheat oven to 180C.
In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.
To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.
Preheat grill pan or barbecue to high.
Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine. Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest. Squeeze over lemon juice and serve immediately.
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Grilled Shrimp Tacos with Creamy Cilantro Sauce
RECIPE:
Grilled Shrimp Tacos with Creamy Cilantro Sauce
Servings: 12 Tacos
INGREDIENTS
2 pounds shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil
Creamy Cilantro Sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
24 corn tortillas
Toppings
Lime wedges
Cilantro
PREPARATION
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
8. Serve & enjoy!
Music provided by Audio Network. Used with permission
Maple Glazed Cajun Shrimp on the Big Green Egg ! BGE + BBQ Shrimp = AWESOMENESS
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Want an easy, fast, and MIND BLOWING bbq appetizer for the Big Green Egg? Look no further! BBQ Shrimp on the BGE is super easy and fast to do! I kick it up a notch with Code3spices.com Sea Dog Rub, which is a Cajun blend...but if spice isn't your deal just grab something else! Top is off with Pure Maple Syrup and you are off to the races!!
Total prep time: 5 minutes
Total cook time: Approx 12 minutes
Total time the shrimp lasts after it leaves the grill: 30-60 seconds????
It is an easy appetizer you can smoke up fast, or make it a main dish with a side of tater's or rice pilaf! BOOM.
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