Chilli Barbecue Shrimp Recipes

Here are two great barbecue shrimp recipes that’ll leave you chili BBQ sauce lovers grilling for more.

I know I’ve said it before but as always – if using wooden skewers – soak them for 30 minutes before harpooning your prawns

I work on five or six raw shrimps per skewer and 2 skewers per person so add it up and you’ve got the quantity. Uncooked tiger prawns / prawn tails are just as good.

If not already peeled, remove the heads and peel.

TIP – it’s quite trendy to leave the last piece of tail shell on.

Skewer them up, sprinkle with salt and pepper and grill until pink (2-3 mins each side on hot coals).

The first is a wonderful glaze packed with spices and flavours but not too hot.

Ingredients:-

• 30ml / 2 tbsp groundnut oil
• 2 garlic cloves
• 1 shallot chopped
• ½ tsp chilli powder
• 1 tsp fennel seed
• 6 black pepper corns
• 1 star anise broken up
• 1 cinnamon stick broken up
• 2cm / 1 inch piece root ginger chopped
• 30ml / 2 tablespoons water
• 30ml / 2 tablespoons rice vinegar
• 2 tablespoons muscovado sugar
• salt pepper to taste
• 1 lemon cut into wedges

Method:-

Simply fry up the garlic and shallot in the groundnut oil for two to three minutes until fragrant, then toss in the spices and cook for a further two minutes.

Take it off the heat, pour in the sugar, water and rice wine vinegar and stir until and low and behold we have a beautiful glaze with which to coat your shrimps.

Too much hassle? The second of my barbecue shrimp recipes is quicker………….

Ingredients:-

• 3 tablespoons groundnut oil
• 3-4 crushed garlic
• 1 tablespoon honey
• 1 tablespoon chilli barbecue sauce
• ½ lime and zest
• a pinch of salt and pepper

Method:-

Fry up the garlic in the oil for a couple of minutes until fragrant, take the pan off the heat and stir in the remaining ingredients. Get those coals hot and get brushing on the glaze!

Related Pages:

Shrimps in Lime Drizzle
Barbecue Shrimps Tapas Dish
More Tasty Barbecue Fish Recipes

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