This authentic Louisiana-style BBQ shrimp recipe delivers a bold burst of flavor with every bite. The marinade combines the sweetness of ketchup and sugar with the tang of cider vinegar, garlic, and onions, creating a complex sauce that penetrates the shrimp before grilling. While the original ingredient list was sparse, this enhanced version incorporates classic Cajun spices like oregano and cinnamon to deepen the profile. The result is tender, juicy shrimp with a caramelized, slightly smoky exterior. Perfect for summer cookouts, casual dinners, or as an impressive appetizer for gatherings. The sauce doubles as a delicious dipping condiment. Make sure to marinate the shrimp long enough to ensure the flavors really shine through.
Louisiana Bbq’D Shrimp
Description
This authentic Louisiana-style BBQ shrimp recipe delivers a bold burst of flavor with every bite. The marinade combines the sweetness of ketchup and sugar with the tang of cider vinegar, garlic, and onions, creating a complex sauce that penetrates the shrimp before grilling. While the original ingredient list was sparse, this enhanced version incorporates classic Cajun spices like oregano and cinnamon to deepen the profile. The result is tender, juicy shrimp with a caramelized, slightly smoky exterior. Perfect for summer cookouts, casual dinners, or as an impressive appetizer for gatherings. The sauce doubles as a delicious dipping condiment. Make sure to marinate the shrimp long enough to ensure the flavors really shine through.Ingredients
Directions
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In a large bowl, combine ketchup, hot pepper sauce, water, Worcestershire sauce, cider vinegar, sugar, minced garlic, minced onion, bacon fat (or oil), diced celery, ground basil, ground oregano, ground cinnamon, minced parsley, lemon juice, and lemon rind.
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Transfer the sauce mixture to a saucepan and cook over medium heat, stirring frequently, for 35 to 50 minutes until slightly thickened.
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Remove from heat and allow the sauce to cool completely to room temperature.
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Refrigerate the cooled sauce for at least one hour (or up to a week) to allow the flavors to meld.
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Peel and devein the shrimp, then add them to the sauce. Toss to coat evenly and marinate for at least one hour in the refrigerator.
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Preheat the grill to medium-high heat. Thread the marinated shrimp onto barbecuing skewers, discarding excess marinade.
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Grill the shrimp for about 5 minutes, turning occasionally and basting frequently with the reserved leftover sauce.
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Remove shrimp from the grill immediately when the flesh turns from pink to opaque white.
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Serve hot, drizzled with any remaining sauce.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 138.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2371.8mg99%
- Total Carbohydrate 33.0g11%
- Dietary Fiber 0.4g2%
- Sugars 26.6g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the shrimp, as they will become tough and chewy. They cook very quickly, so watch them closely.
For best flavor results, refrigerate the sauce for a full week before using it to marinate the shrimp. This allows the spices and aromatics to fully infuse the liquid.
You can substitute bacon fat with olive oil or butter if you prefer a vegetarian or dairy-free option (though bacon fat adds traditional smokiness).
If you don't have skewers, you can grill the shrimp in a single layer on a grill basket or directly on the grate using a spatula.
The leftover sauce can be stored in an airtight container in the refrigerator for up to one week.
