Grilled BBQ Shrimp Skewers

These grilled BBQ shrimp skewers are my go-to healthy summer dinner. They take 10 minutes start to finish, come off the grill juicy every time, and get coated in a sugar-free barbecue sauce. Gluten-free, dairy-free, and 23g of protein per serving for 148 calories.

5 from 10 votes

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Prep Time 5

Cook Time 5

Total Time 10

Serving servings

Ingredients

1 lb shrimp, peeled and deveined
⅓ cup BBQ sauce, I love Stubb’s sugar-free
1 tablespoon extra-virgin olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ - 1 teaspoon salt, based on taste
½ teaspoon black pepper

Instructions

Soak skewers (if needed): If using wooden skewers, soak them in water for 30 minutes before you start so they don't burn. Skip this for metal skewers.
Preheat: Heat the grill or grill pan to medium-high and lightly grease it.
Season: Add the shrimp to a large bowl with 3 tablespoons of the BBQ sauce, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat. Reserve the rest of the sauce for brushing.
Thread: Slide 5 to 6 shrimp onto each skewer. If using wooden skewers, soak them in water for 30 minutes first so they don't burn.
Grill: Cook the shrimp 2 minutes on the first side, then flip and brush with more BBQ sauce.
Finish: Grill the second side 2 to 3 minutes, until the shrimp turn opaque pink and curl into a loose C. Brush both sides with the last of the sauce.
Serve: Serve right away.

Notes

Stovetop: No grill? Use a grill pan or skillet over medium-high heat and cook the same way, 2 minutes per side.

Oven: To broil, place the skewers on a parchment-lined baking sheet and broil 2 to 3 minutes per side.

Storing: Keep in an airtight container in the fridge up to 3 days. Reheat off the skewer in the microwave for 30 to 60 seconds.

Don't overcook: Shrimp cook fast and turn rubbery quickly, so pull them the moment they're opaque pink.

Nutrition

Course Dinner, Lunch

Cuisine American, Healthy

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