Barbecued Grilled Shrimp

BBQ Shrimp

We did these for a main course, but you could serve smaller portions – or just put on a platter with toothpicks, to have with drinks.


  • 12oz (360gr) large shrimp (prawns), peeled
  • 3 cloves garlic, minced
  • 2 tbs olive oil
  • 1/4 cup ketchup
  • 1 tbs soy sauce
  • 1 tbs balsamic wine vinegar
  • 1 tbs molasses
  • 1/2 tsp dry mustard


  • Add garlic to olive oil in medium bowl.
  • Add shrimp and toss to coat. Set aside until ready to cook. (while the grill heats)
  • Mix ketchup soy sauce, vinegar, molasses and mustard, whisking well to combine.
  • Just before cooking add about half of the basting sauce to shrimp and toss well.
  • To cook on barbecue either put shrimp on skewers or cook in perforated grill pan.
  • When done, remove from heat, toss with remaining sauce and serve.


Shrimp cook very quickly on the barbecue grill so be careful not to overcook, or they will be dry. They should just curl and be opaque. The marinade helps retain moisture. We cook them on a silicone grill mat, but a mesh pan will work, as well. You just don’t want them falling into the fire. If you don’t have a pan, put them on skewers, like a kebab; it will be easier to turn them, also.
To do on the cooktop add a little olive oil to a large frying pan and sauté over medium-high heat for 3 – 5 minutes.


Keywords: barbecued shrimp, grilled shrimp

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