Sticky Barbecued Shrimp

Sticky Barbecued Shrimp are tender, juicy shrimp combined with a rich, caramelized sauce that adds a deliciously sticky texture and intense flavor.

How to Select the Best Shrimp

Decide on the Type of Shrimp

Whether fresh or frozen, both can be good options depending on your needs.

For frozen shrimp, thaw them properly in the refrigerator or under cold running water before cooking.

Check the Appearance

• Color: Fresh shrimp should have a translucent, slightly shiny appearance. The color can range from pinkish-gray to light brown, depending on the variety, but avoid shrimp with dull, discolored, or browning spots.
• Shell: The shell should be intact, firm, and moist—not slimy or sticky.
• Eyes: If present, the eyes should be shiny and prominent.

Feel the Texture

• Shrimp should feel firm and flexible when gently pressed. Avoid shrimp that feel mushy, slimy, or sticky.

Smell the Shrimp

• Fresh shrimp should have a mild, ocean-like aroma. If they smell strongly of ammonia, sour, or have a foul odor, they are not fresh.

Check the Packaging (if packaged)

• Ensure the packaging is clean, dry, and free of leaks or tears.
• Look for “sell by” or “use by” dates to ensure freshness.
• If the shrimp are frozen, make sure they are solidly frozen with no signs of freezer burn.

Sticky Barbecued Shrimp

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Tender, juicy shrimp combined with a rich, caramelized sauce that adds a deliciously sticky texture and intense flavor.

• Prep Time: 40 minutes
• Cook Time: 6 minutes
• Total Time: 46 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Grill
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

3/4 cup Worcestershire sauce
1/4 cup + 2 tablespoons tomato based barbecue sauce
1 tablespoon minced onion
2 garlic cloves, minced
2 teaspoons cracked black pepper
1 teaspoon kosher or sea salt
1/4 teaspoon hot pepper sauce, to taste
1 1/2 pounds large raw shrimp, peeled and deveined
2 tablespoons water
3 tablespoons butter, cut into chunks
2 tablespoons fresh lemon juice
Rice or grilled garlic toast

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Instructions

1. Combine Worcestershire sauce, barbecue sauce, onion, garlic, pepper, salt and hot pepper sauce in a large bowl. Add shrimp; marinate in refrigerator for at least 30 minutes, stirring occasionally.
2. Heat grill to high.
3. Make drainage holes in sheet of heavy-duty aluminum foil with a large grilling fork; set aside.
4. Drain marinade from shrimp into a medium saucepan. Rinse the bowl with the water and add to pan.
   Bring marinade to a boil and boil vigorously for 2 to 3 minutes. Add butter, stirring until melted.
5. Remove from heat and stir in lemon juice. Reserve half of marinade for serving.
6. Place foil sheet with holes on grill rack with nonstick (dull) side towards food; immediately place shrimp in a single layer on foil. Brush with marinade.
7. Grill for 2 to 3 minutes; turn with tongs. Brush with marinade. Continue grilling for 2 to 3 minutes or until shrimp are firm with a few lightly browned edges.
8. Serve hot with additional sauce and rice or grilled garlic toast.