low-fat, healthy heart, low fat mexican food recipes

Grilled Shrimp Recipes

Grilled barbecue shrimp recipes?

 - it doesn't really matter what you call them ... they taste great.

You can bake your shrimp in the oven or fire up the grill, weather permitting. 

Either way, I've got some real tasty shrimp recipes for you to try.

Grilled Shrimp Recipes  

Don Shula’s Steak House
Famous Barbecue Shrimp




1 cup   quality thick barbecue sauce
1 Tbsp  ground horseradish
1 Tbsp  honey
1 Tbsp  black pepper, coarsely ground





 16   large   shrimp, peeled and de-veined
 16   fresh   basil leaves
   8   strips  bacon, cut in half
1/2   cup     butter, melted





Purée all the sauce ingredients in a food processor or blender and set aside. Heat oven to 375° F (190° C).


Wrap each shrimp in a fresh basil leaf, then in a half piece of bacon.  Secure with a toothpick.


Place wrapped shrimp on a cookie sheet, brush with butter and bake 8 to 10 minutes, turning halfway through and brushing again with butter. Turn on broiler and brown shrimp on both sides, approximately 2 minutes per side.


Toss with the sauce and serve immediately.

N’Awlins Barbecue Shrimp

This recipe was originally published in my free monthly e-Zine, The Whole Enchilada.  Subscribe now for lots more mouth-watering recipes and free access to the complete archives. 


Serves 4




   6   Tbsp  butter, unsalted

   2   tsp    garlic, minced

   1   Tbsp  fresh lemon juice

   2   tsp    fresh thyme, finely chopped

   2   tsp    paprika

1/2   tsp    kosher salt

1/4   tsp    cayenne

1/4   tsp    turmeric

  32  large  shrimp (approx. 1-1/2 lb), with shells







Melt the butter in a small pan over medium heat.  Add the garlic and cook, stirring occasionally, until soft, about 2 to 3 minutes.


Remove from the heat and add the remaining marinade ingredients.  Stir and allow to cool at room temperature.


Final Preparation


Split open the back of each shrimp with a sharp knife and de-vein it. Place the shrimp in a large, re-sealable plastic bag and pour in the marinade.  


Press the air out of the bag and seal tightly.  Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.


Remove the shrimp from the bag and discard the marinade. Grill over direct high heat until the shrimp are just opaque in the center and firm to the touch, about 2 to 4 minutes.


Turn shrimp once halfway through grilling time.


Remove shrimp from the grill and serve warm over rice.



Grilled Garlic Shrimp on Skewers



   2  lb        shrimp, peeled
   2  cloves  garlic, minced
                 Salt, to taste
   2  Tbsp    chives, minced


                 Worcestershire sauce, dash
1/2  cup      butter
   3             lemons, juiced
                 pepper, to taste
1/2  cup      parsley, minced





Sauté garlic in butter and remove from heat. Add lemon juice, salt, pepper, Worcestershire sauce, parsley, and chives. Stir well and add shrimp.

Marinate for 20 minutes.

Put shrimp on skewers. Cover grill with aluminum foil and place shrimp on foil.

Grill for 6 to 10 minutes or until done. 


Be careful not to overcook!

Grilled Texas Shrimp

Serves 6




1/4  cup      vegetable oil
1/4  cup      tequila
1/4  cup      red wine vinegar
   2  Tbsp    lime juice
   1  Tbsp    ground red chiles


1/2  tsp       salt
   2  cloves  garlic, finely chopped
   1  red      bell pepper, finely chopped
 24  large    shrimp, peeled and de-veined (with tails)





Mix all ingredients except shrimp in shallow glass or plastic dish. Add shrimp, stir, cover, and refrigerate for 1 hour.


Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.


Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.


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