These easy BBQ shrimp skewers, generously brushed with a homemade Kansas City–style barbecue sauce, make a flavorful weeknight dinner or a crowd-pleasing appetizer. The recipe is quick to prepare and scales easily—double or triple the ingredients to feed a larger group. You can use a store-bought BBQ sauce if you prefer, but making your own gives you full control over sweetness, tang and spice.
BBQ Shrimp Skewers
These skewers are inspired by a restaurant appetizer that paired grilled, saucy shrimp with creamy guacamole—the balance of smoky-sweet barbecue and cool avocado is delicious. I often make a Kansas City–style BBQ sauce to use on grilled chicken, pulled pork and these shrimp skewers. The sauce below is enough for several batches of grilled proteins; if you are short on time, any good-quality jarred BBQ sauce works well, too. Other popular grilled shrimp preparations include shrimp scampi skewers, pesto shrimp skewers, and spicy “bangin’” grilled shrimp.
What You’ll Need:
See the recipe card below for exact measurements and timing. Key ingredients and tools include:
- Jumbo raw shrimp, shelled and deveined (tail on or off to your preference)
- Fresh garlic, crushed
- Kosher salt and freshly ground black pepper
- Kansas City–style BBQ sauce (homemade or store-bought)
- Long metal or wooden skewers (if using wooden/bamboo, soak first)
How To BBQ Shrimp Skewers
- Soak wooden or bamboo skewers in water for at least 20 minutes to reduce the chance they’ll burn on the grill. Alternatively, use metal skewers for convenience.
- Toss the peeled, deveined shrimp with crushed garlic, a pinch of kosher salt and pepper. Allow the shrimp to sit for 10–15 minutes to absorb flavor; you can also marinate them up to a few hours or overnight for a stronger garlic note.
- Preheat a clean grill and oil the grates lightly. Aim for medium heat so the shrimp cook quickly without charring excessively.
- Thread shrimp onto skewers—leave a small space between pieces so heat circulates. Place the skewers on the hot grill and cook for about 6–8 minutes total, turning once halfway through. Shrimp are done when they turn opaque and just firm to the touch; avoid overcooking to keep them tender.
- Brush the BBQ sauce onto the shrimp during the last minute or two of cooking to caramelize the sauce without burning it. Serve the skewers immediately while hot, with extra sauce on the side if desired.
What To Serve with BBQ Shrimp
- As an appetizer: serve with guacamole or a simple avocado dip for a creamy contrast to the smoky sauce.
- For a full meal: pair with cold pasta salads such as tortellini salad, potato salad, macaroni salad or an Italian-style pasta salad. Grilled corn salad is another summery companion.
- Low-carb sides: grilled asparagus, a creamy cucumber salad, classic coleslaw or a quick cabbage slaw all work well.
Recipe Card — BBQ Shrimp Skewers
Yield: 4 servings (about 1 skewer per serving)
Prep Time: 20 mins • Cook Time: 10 mins • Total Time: 30 mins
Ingredients
- 1 lb jumbo raw shrimp, shelled and deveined (weight after peeled)
- 2 cloves garlic, crushed
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp Kansas City–style BBQ sauce (or your favorite bottle)
- 8 long wooden or metal skewers
Instructions
- Soak wooden skewers in water for at least 20 minutes to prevent burning; metal skewers do not need soaking.
- In a bowl, combine the shrimp with crushed garlic, salt and pepper. Let rest 10–15 minutes or refrigerate up to a few hours.
- Preheat a grill to medium heat and oil the grates. Thread shrimp onto skewers, leaving small gaps between each piece.
- Grill shrimp about 6–8 minutes total, turning once, until opaque and just cooked through.
- Brush BBQ sauce onto shrimp during the last minute of cooking to glaze. Serve immediately.
Nutrition (per skewer)
Calories: 139 kcal • Carbohydrates: 6 g • Protein: 23 g • Fat: 2 g • Saturated Fat: 0.5 g • Cholesterol: 172 mg • Sodium: 253 mg • Sugar: 4 g
Tips, Variations and Storage
- Grilling tips: Keep the grill lid closed when possible to maintain even heat. If using a gas grill, avoid direct high flames that might char the sauce.
- Flavor variations: Add a splash of lime juice to the marinade for brightness, mix a little smoked paprika into the garlic for extra smokiness, or swap BBQ sauce for a chili-garlic glaze for heat.
- Substitutions: Use smaller shrimp but shorten cooking time accordingly; metal skewers are reusable and eliminate soak time.
- Make-ahead and storage: Cooked shrimp skewers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or briefly on the grill; avoid high heat to prevent rubbery shrimp.
- Safety note: Shrimp are fully cooked when they turn opaque and firm. Do not leave seafood at room temperature for extended periods—store promptly in the refrigerator.
More Shrimp Skewer Ideas
- Korean gochujang-honey glazed shrimp skewers
- Grilled cilantro-lime shrimp kebabs
- Bangin’ grilled shrimp skewers (spicy)
- Grilled pesto shrimp skewers
- Grilled shrimp scampi skewers
Whether you make them as an appetizer or the main event, BBQ shrimp skewers are quick, versatile and packed with flavor. They’re a great way to enjoy seafood on the grill—simple to prepare, easy to scale and delightful with a range of side dishes. Try serving them with a fresh green salad and grilled vegetables for a balanced, seasonal meal.