Peel and Eat BBQ Shrimp

This delicious BBQ shrimp recipe by Bobby Flay is a quick and flavorful meal perfect for summer cookouts or weeknight dinners. Packed with smoky spices and a hint of sweetness, these juicy shrimp are cooked with their shells on for maximum flavor. It’s a simple dish using pantry staples and delivers restaurant-quality results in minutes!

Ingredients Needed:

• 1/4 cup smoked sweet paprika
• 2 tablespoons ancho chili powder
• 2 tablespoons light brown sugar
• 2 teaspoons ground cumin
• 3 tablespoons canola oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 pounds (21 to 24 count) large shrimp, shell on
• 6 cloves coarsely chopped fresh garlic
• 1/2 cup thinly sliced green onion, divided
• Special equipment: wooden skewers, soaked in water for about 25 minutes

How To Make Peel and Eat BBQ Shrimp?

1. Prepare the Spice Rub: In a small bowl, whisk together smoked paprika, ancho chili powder, brown sugar, cumin, garlic, canola oil, salt, and pepper until well combined.
2. Coat the Shrimp: Add the shrimp to a large mixing bowl. Pour the spice rub over the shrimp and mix thoroughly to ensure each shrimp is coated evenly.
3. Preheat the Grill: Heat your grill to high, ensuring it’s ready for cooking.
4. Skewer and Cook the First Batch: Thread half of the shrimp onto the soaked skewers. Place the skewers on a grill pan and cook for 3–4 minutes, turning once, until the shrimp are just cooked through. Add half of the green onions during the final minute of cooking and toss gently.
5. Repeat with the Remaining Shrimp: Clean the grill pan using paper towels and repeat the cooking process with the remaining shrimp, spice rub, and green onions.
6. Serve the Shrimp: Transfer the cooked shrimp to a large platter or brown paper bags for a casual serving style. Serve hot and enjoy!

Recipe Tips:

• Use Fresh Shrimp: Fresh shrimp with the shells on will give the best flavor and juiciness. Frozen shrimp works too, but make sure they are fully thawed before cooking.
• Soak the Skewers: Soak wooden skewers in water for at least 25 minutes to prevent them from burning on the grill.
• Don’t Overcook the Shrimp: Shrimp cook quickly. Grill them for just 3–4 minutes per side until they turn pink and opaque. Overcooking makes them tough.
• Mix the Spice Rub Well: Ensure the spice rub is evenly mixed and coat each shrimp completely for the best flavor.
• Serve Immediately: Serve the shrimp hot off the grill for the best taste. Letting them sit for too long can affect their texture and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the BBQ shrimp to room temperature, then store them in a sealed container in the fridge for up to 2 days.
• Reheat: Add a little oil to a skillet, heat it on medium, and warm the shrimp for 2-3 minutes, stirring gently.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 29 g
• Saturated Fat: 5 g
• Cholesterol: 240 mg
• Sodium: 1300 mg
• Potassium: 320 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Sugars: 3 g
• Protein: 40 g

Try More Bobby Flay Recipes:

• Bobby Flay Shrimp and Grits
• Grilled Shrimp and Cilantro Pesto Pizza
• Shrimp and Grits
• Bobby Flay Grilled Shrimp​

Peel and Eat BBQ Shrimp

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Appetizers Recipe Keys: P Peel and Eat BBQ Shrimp

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This delicious BBQ shrimp recipe by Bobby Flay is a quick and flavorful meal perfect for summer cookouts or weeknight dinners. Packed with smoky spices and a hint of sweetness, these juicy shrimp are cooked with their shells on for maximum flavor. It’s a simple dish using pantry staples and delivers restaurant-quality results in minutes!

Ingredients

• 1/4 cup smoked sweet paprika
• 2 tablespoons ancho chili powder
• 2 tablespoons light brown sugar
• 2 teaspoons ground cumin
• 3 tablespoons canola oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 pounds (21 to 24 count) large shrimp, shell on
• 6 cloves coarsely chopped fresh garlic
• 1/2 cup thinly sliced green onion, divided
• Special equipment: wooden skewers, soaked in water for about 25 minutes

Instructions

1. Prepare the Spice Rub: In a small bowl, whisk together smoked paprika, ancho chili powder, brown sugar, cumin, garlic, canola oil, salt, and pepper until well combined.
2. Coat the Shrimp: Add the shrimp to a large mixing bowl. Pour the spice rub over the shrimp and mix thoroughly to ensure each shrimp is coated evenly.
3. Preheat the Grill: Heat your grill to high, ensuring it’s ready for cooking.
4. Skewer and Cook the First Batch: Thread half of the shrimp onto the soaked skewers. Place the skewers on a grill pan and cook for 3–4 minutes, turning once, until the shrimp are just cooked through. Add half of the green onions during the final minute of cooking and toss gently.
5. Repeat with the Remaining Shrimp: Clean the grill pan using paper towels and repeat the cooking process with the remaining shrimp, spice rub, and green onions.
6. Serve the Shrimp: Transfer the cooked shrimp to a large platter or brown paper bags for a casual serving style. Serve hot and enjoy!

Notes

• Use Fresh Shrimp: Fresh shrimp with the shells on will give the best flavor and juiciness. Frozen shrimp works too, but make sure they are fully thawed before cooking.
• Soak the Skewers: Soak wooden skewers in water for at least 25 minutes to prevent them from burning on the grill.
• Don’t Overcook the Shrimp: Shrimp cook quickly. Grill them for just 3–4 minutes per side until they turn pink and opaque. Overcooking makes them tough.
• Mix the Spice Rub Well: Ensure the spice rub is evenly mixed and coat each shrimp completely for the best flavor.
• Serve Immediately: Serve the shrimp hot off the grill for the best taste. Letting them sit for too long can affect their texture and flavor.

Keywords:Peel and Eat BBQ Shrimp