BBQ Shrimp Recipe

Today’s BBQ shrimp recipe is an effortless cook-out that takes place in your own kitchen.

The oven may be just a box with hot sticks, but it is thanks to this brilliant innovation that you’re able to make BBQ feasts in the comfort of your own kitchen. Blasting the food with hot air, the oven gives it a juicy interior and caramelized finish just like a grill would.

The food may not have that smoky taste of a BBQ, but for busy people, that’s a pretty fair trade for convenience. All there needs to be done is season the food, place it in there, turn some knobs, and wait.

Today's recipe is all about that convenience; plus, we make sure that the shrimp is drenched in the concentrated BBQ sauce before letting it cook effortlessly in the oven. It will come out juicy, sticky, slightly charred, and packed with flavors.

We complement it with tender, juicy textures from some baked (we like to call it grilled, actually) potato wedges and corn on the cob alongside. And yes, they are really buttery.

If you’ve got a bit more time and energy, our BBQ Chicken Pizza Recipe is another excellent BBQ-inspired dish to try out.

Is BBQ Shrimp Healthy?

BBQ shrimp tends to be high in sodium. It comes from the sauce, seasonings, possibly butter, and even the shrimp—containing a small amount.

With all sodium sources in mind and several tweaks, we were able to craft this BBQ shrimp recipe to contain only around 572 mg sodium, while still ensuring it’s not short on flavor.

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Besides certain restrictions, healthy eating also involves adding variety into your diet. That’s why we include potatoes and corn alongside the dish, bringing healthy complex carbs and extra micronutrients to the protein-rich meal.

Within them you’ll find:

• Vitamin C, vitamin B6, potassium, manganese, and more, in potatoes.
• Vitamin C, vitamin B1, vitamin B9, magnesium, etc. in corn.

Ingredient Overview

For a BBQ, you want medium to large shrimp as smaller ones just don’t cut it — they work much better in a stir-fry or fried rice.

While we prefer our prawns peeled, some enjoy grilled shrimp more shell and head on. They are actually safe to consume and taste great when properly grilled. We provide measurements for both peeled and whole shrimp in the recipe card, in case you want to try cooking with whole shrimp.

They are marinated with:

• Chopped garlic
• Dried oregano
• Ketchup, Sriracha, and honey
• Smoked paprika and chili powder. (Sweet paprika may also be used.)
• Lime juice
• Salt and pepper
• Olive oil (or canola oil)

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This scented, sweet, tangy, savory concoction might not compare to real BBQ sauce, but it's a very close alternative made from ingredients you might already have at home. Plus, we get to control its sodium content better—the ones we saw were very high in sodium.

Sometimes liquid smoke is added to BBQ marinades to replicate that smoky flavor of on-the-grill meat. The experience is definitely something, but we wouldn't consider it authentic.

We brush the potato wedges and corn with butter, lightly season with salt and pepper, and scatter chopped parsley over the top before baking. For the corn, cut the cobs into rounds about 2 inches in thickness. You can leave them as is or slice each round in half lengthways and face the kernels up so they all grill evenly.

Storing and Reheating

Place any leftovers you have in air-tight containers and store them in the fridge. They should last for about 4 days in the fridge and up to 3 months in the freezer, as with cooked seafood in general.

To reheat, transfer your desired portion to a microwave-safe container and microwave it; or bake it once again at the same cooking temperature, until heated through. It should take 1-2 minutes in the microwave and 10-15 minutes in the oven.

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Other Exciting Shrimp Dishes to Try Out

• Marinated Grilled Shrimp Recipe
• Blackened Shrimp Recipe
• Bacon Wrapped Shrimp Recipe
• Mongolian Shrimp Recipe

How to Make BBQ Shrimp

5 from 1 vote

This BBQ shrimp recipe offers wholesome grilled foods made in the comfort of your own home. It's simply effortless.

- by Tuyet Pham, Luna Regina, 2022-07-21

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• cook TIME 37 mins
• prep TIME 8 mins
• total TIME 45 mins

• COURSE Main Course
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 499 kcal

INGREDIENTS

1x2x3x

• 13 oz peeled shrimp (from 26 oz whole shrimp)
• 24 oz potatoes (peeled and cut into wedges)
• 15 oz corn on the cobs (cut into 2” thick segments)
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tbsp garlic (minced)
• 1 tbsp honey
• 1/2 tbsp lime juice
• 3 tbsp Heinz ketchup
• 2 tsp Sriracha
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp salt
• 2 tbsp parsley (chopped, divided)

INSTRUCTIONS

Image instructions

1

Place 24 oz potatoes and 15 oz corn into a large bowl; cover it with plastic wrap and microwave for 12 minutes on medium power. If the bowl is too large for the microwave, consider doing this step in two batches.

2

In another bowl toss 13 oz peeled shrimp with 3 tbsp ketchup, 2 tbsp olive oil, 1 tbsp minced garlic, 1 tbsp honey, 1/2 tbsp lime juice, 2 tsp Sriracha, 1 tsp ground black pepper, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp chili powder. Set aside.

3

Preheat the oven to 450°F. Line a baking sheet with foil and transfer the microwaved vegetables onto it. Brush them with 2 tbsp unsalted butter, scatter 1/4 tsp salt and 1 tbsp parsley over the top, and slide them into the top rack to cook for 12 minutes.

4

Keep the cooked vegetables in a large bowl and set aside. Spread the marinated shrimp onto that same baking sheet, and cook them on the top rack for 10 minutes.

5

Sprinkle 1 tbsp parsley over the top of the shrimp. Serve it with baked corn and potatoes.

NUTRITION

Nutrition Facts

How to Make BBQ Shrimp

Amount Per Serving (1 serving)

Calories 499Calories from Fat 135

% Daily Value*

Fat 15g

23%

Saturated Fat 5g

31%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 312mg

104%

Sodium 572mg

25%

Potassium 1458mg

42%

Carbohydrate 53g

18%

Fiber 6g

25%

Sugar 15g

17%

Protein 43g

86%

Vitamin A 646IU

13%

Vitamin C 25mg

30%

Calcium 152mg

15%

Iron 3mg

17%

* Percent Daily Values are based on a 2000 calorie diet.

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