BBQ Shrimp

These aren’t your basic grilled shrimp. A full 24-hour marinade in a punchy sauce built from chili sauce, ketchup, Worcestershire, hot sauce, garlic, and lemon juice means the flavor goes all the way through, not just on the surface.

The marinade has a lot going on. Chili sauce and ketchup bring sweetness and body. Worcestershire and soy sauce add umami depth. Hot pepper sauce and garlic bring the heat. Dark brown sugar rounds it all out with a caramelized edge. Together it reads like a New Orleans BBQ shrimp, bold, spicy, and tangy.

That full day of marinating is what makes this recipe stand out. Shrimp are like little flavor sponges, and 24 hours gives the acid and spices time to penetrate deeply. Turn the bag several times so every shrimp gets equal exposure.

Thread the marinated shrimp onto skewers with lemon wedges between them. The lemon chars under the broiler and releases citrus juice onto the shrimp as they cook.

Pro Tips

• Use large shrimp, at least 16/20 count. Small shrimp overcook before the marinade has time to caramelize under the broiler.
• Baste frequently while broiling. The marinade reduces into a sticky glaze that builds up with each pass.
• Watch them closely. Shrimp go from done to rubbery in under a minute at broiler temperatures. Pull them when they just turn pink and curl.
• Save some marinade before adding the raw shrimp. Heat it in a saucepan for a dipping sauce on the side.

Variations

• Grilled version: Skip the broiler and cook on a hot grill for a smoky char.
• Butter finish: Toss the cooked shrimp with a tablespoon of melted butter right after broiling for a richer, more indulgent take.
• Milder version: Reduce or omit the hot sauce if you want the tangy-sweet flavors without the heat.