DELICIOUS and EASY BBQ Shrimp on the Grill!

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken or tofu can provide a lower-cost protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more budget-friendly.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: teriyaki sauce

Soy sauce is a common substitute that can enhance umami flavor.

Start by discussing the origin of barbecue shrimp and its history.

Purchase 20-30 head-on shrimp, ideally 16-20 count per pound.

Prepare the grill using SNS and Fogo charcoal, adding chunks for a smokier flavor.

Grill the shrimp on high heat to achieve char without cooking them through, looking for a good char on the shells and a grayish-white color in the shrimp.

Make the butter sauce by melting 1 stick of butter in a pan.

Add 5-6 cloves of minced garlic to the melted butter and stir to prevent burning.

Once the garlic is fragrant, add Worcestershire sauce, hot sauce, and lemon juice to the pan.

Incorporate Creole seasoning into the butter sauce, using a specific brand if available.

Crush the heads of the shrimp to release flavor into the sauce before adding them to the pan.

Flip the shrimp in the sauce and remove from heat to prevent overcooking, allowing them to finish cooking in the residual heat.

Toast some French bread on the grill to serve with the shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens