BBQ recipes, product reviews, & how-to's
Note: this post for grilled teriyaki salmon is sponsored by Omaha Steaks. I occasionally collaborate with brands I trust to help keep Learning to Smoke up and going. I’m speaking from my own genuine experience and am not being asked by the brand to mention…
Smoked salmon on the grill is my favorite way to eat this fish (although grilled on a cedar plank is a close second). The texture of the salmon and smoky goodness infused provide a different element that baking in the oven just can’t match. In…
NOTE: Omaha Steaks sponsored this grilled shrimp post. Occasionally, I do sponsored posts with products I truly enjoy using. With that said, this recipe is one of them.
My favorite way to cook shrimp is on the grill, especially if it is either grilled shrimp or smoked buttery shrimp. My taste buds are happiest eating them this way! There are many flavor profiles you can use with this crustacean and for this recipe I dig garlic chili lime for grilled shrimp. I’ll walk you through how easy and tasty this is.
For this grilled shrimp recipe, I’m using wild Argentinian red shrimp from Omaha Steaks. There are two unique characteristics about Argentinian red shrimp: 1) they naturally come with a red tint (most shrimp look grey) and 2) they taste a little sweet like lobster. Use one pound of whichever shrimp you can get your hands on.
In a medium-sized bowl, mix the shrimp with a stick of softened butter and two cloves of minced garlic. Apply the butter and garlic mixture as evenly as you can on the shrimp. After you’re finished mixing, now it is time to skewer the shrimp. It will be helpful to use two skewers for one row of shrimp to keep them from spinning around. Next, sprinkle chili lime seasoning on them and squeeze some fresh lime juice.
The shrimp skewers are ready, which means it’s time to place them on the preheated grill at 375 degrees. You can go direct or indirect heat for these. After five minutes on the grill, turn the grilled shrimp skewers over. Melt some butter and baste the grilled shrimp for extra flavor. When the shrimp achieve an internal temperature of 120 degrees, this means they are done. With that said, they will also turn red when they are finished cooking. To make sure you don’t overcook the grilled shrimp, I recommend using an instant read thermometer. Using this is especially helpful if you are cooking with the naturally red Argentinian shrimp.
With the shrimp done, move them to the cutting board. Next, squeeze some more lime juice on them. Your garlic chili lime grilled shrimp are ready to eat! Eat them with your surf n’ turf, as an appetizer, your main dish, or mix into a pasta. With that said, the possibilities are endless!
This garlic chili lime grilled shrimp recipe is quick to make and packed with flavor! Using butter, garlic, chili lime seasoning, lime juice, and heat from the grill, your shrimp will be ready in minutes!
1. Grill can be either direct or indirect heat (direct preferred).
2. This recipe can be cooked in the oven if no grill available.
3. Use an additional skewer for each row of shrimp to prevent them from spinning.
4. If you don't have freshly squeezed lime juice, then lime juice from the bottle will work just fine.
Nutrition information isn’t always accurate. Check nutrition labels on ingredients used for help.
Note: this post is sponsored by the good folks at Omaha Steaks. Living in a household of non-seafood folks, we have grown to appreciate salmon. It is less “fishy” tasting and lends itself to other flavors pretty well. This garlic lemon lime cedar planked salmon…
Note: This New York strip steak and shrimp post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. When a special occasion like Valentine’s Day or Mother’s Day comes…
This smoked shrimp recipe is one I have been longing to post ever since I first made it. I usually like to try the recipe out a few times to make sure I’ve got the best taste possible. I love this smoked shrimp recipe so much, as well as the folks I made it for did too, that I decided to share it now. Pair this with my smoked prime rib recipe for an epic feast!
I bought these large shrimp at Costco, but you can find them in most grocery stores that have a seafood department. They came deveined (as well as without the heads), so all I had to do was remove the shells. When removing the shells, I make sure to leave the tip by the tail on. It makes them easier for me to hold while eating and I think provides a better aesthetic.
Since I had never prepped shrimp before, I called a friend of mine who is experienced with this to make sure that gray stuff that was on the shrimp was supposed to be there (the pic below will help you know what I’m talking about).
Yep, it’s common for that gray stuff to be on there. The smoked shrimp will turn orange when it is finished cooking. Now that it’s been peeled, rinsed, and patted dry with a paper towel, I rub it with the Q-nami Rub from Lane’s BBQ.
Next up, I grab a small bowl and melt a stick of butter (you can do more to make it extra buttery if desired, but I thought one stick was good enough for 15 shrimp). After it has melted, I mixed in the minced garlic in the bowl and stirred.
After I have laid the shrimp in the 8×8 foil pan, I pour that liquid gold (the melted butter and garlic, that is) over the shrimp and into the pan. I then cut and quarter a lemon and squeeze a slice all over. And finally, as far as ingredients go, I place two sticks of rosemary in, one in between each row. Now this smoked BBQ shrimp recipe is ready for cooking!
Now that my grill is up to 275F with my pecan wood in there, I place the tray in and check it after 20 minutes. Your ideal finish temp is 120F internal. If you overlook, it will be rubbery. Using my Thermapen ONE has been my handy guide with checking food temps. It’s the best around!
As mentioned earlier, you will know when the smoked BBQ shrimp are done by the orange color they have. Be careful not to leave them in too long or they won’t have as firm of a bite, but instead be slimy and squishy. If this happens, the flavor will still be good, so no worries there. But the texture won’t.
I have a confession to make: before this, I didn’t like seafood much. I originally tried this smoked shrimp recipe as an experiment to help me grow as a BBQ’er. And you know what? It did! I sure did LOVE making this smoked BBQ shrimp recipe and have since smoked other types of seafood, such as this smoked salmon.
This smoked shrimp recipe is super easy to make and super tasty too! Only six ingredients and less than one hour for prep and cooking!
The prime internal temp for shrimp to be done is 120 degrees fahrenheit. It will have a firm bite and will be orange. Going too much over that temp can turn them rubbery to the bite.
Last weekend, I was looking for something unique to make for dinner. My family and I were headed over to the in-laws house for ham on Easter Sunday, so I was off the hook didn’t get to make anything for Easter dinner. We did have some…
