Honey-Ginger Barbecue Sauce Grilled Shrimp

By Ellie

12 Person

150 Minutes

0 Calories

This sweet and tangy Honey-Ginger Barbecue Sauce is perfect for glazing grilled meats, seafood, and veggies. Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" is great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but I think shell-on shrimp are of better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

Ingredients

Special Equipment

24 12-inch wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Shrimp

1 tsp. salt
4 tbsp. vegetable oil
4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined

Honey-Ginger Barbecue Sauce

1 tsp. salt
2 tbsp. minced peeled ginger
4 large garlic cloves, minced
1 1/2 tbsp. hot sauce, such as Sriracha
1/2 cup ketchup
1/2 cup mild honey
1 1/2 cups apple cider vinegar

Method

01

Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward the end of cooking to prevent sticking.)
02

The sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.
03

For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
04

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
05

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
06

In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask. Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

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Honey-Ginger Barbecue Sauce Grilled Shrimp

3.6

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 90 Mins
Cook Time 60 Mins
Total Time 150 Mins

02 Ingredients

Special Equipment

24 12-inch wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Shrimp

1 tsp. salt

4 tbsp. vegetable oil

4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined

Honey-Ginger Barbecue Sauce

1 tsp. salt

2 tbsp. minced peeled ginger

4 large garlic cloves, minced

1 1/2 tbsp. hot sauce, such as Sriracha

1/2 cup ketchup

1/2 cup mild honey

1 1/2 cups apple cider vinegar

03 Method

Step 1

Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward the end of cooking to prevent sticking.)

Step 2

The sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.

Step 3

For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

Step 4

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

Step 5

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Step 6

In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask. Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

04 Author

Ellie

1078 Recipes

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