5-Ingredient Barbecue Shrimp
This quick and easy 5-ingredient barbecue shrimp is a complete meal full of fiber, protein and antioxidants. Fire up the grill for a seafood dinner that was made for summer!
Here at Sizzlefish our Wild Gulf Shrimp are sourced off the Gulf of Mexico and arrive in vacuum sealed portions. Thaw portions of shrimp in the refrigerator overnight before using. They’re already peeled, deveined and tail-free for minimal prep time. Wild Gulf Shrimp are full of heart healthy Omega-3 fatty acids and a great source of protein.
These succulent shrimp hold up well to being grilled and kabobs make them stay put during grilling so they don’t fall through the grates. We alternate ripe juicy cubed pineapple with the shrimp adding sweet tropical flavor as it grills, complementing the smoky barbecue sauce. Pineapple contains a compound called bromelain that helps reduce inflammation throughout the body. Pineapple is also high in immune-system supporting vitamin-C. Bell pepper, zucchini and onion can also be added.
Before hitting the grill, the shrimp and pineapple kabobs are brushed with barbecue sauce. The flavor of the barbecue sauce will flavor the shrimp with smoky notes like hickory or mesquite. You can use a mild or spicy barbecue sauce depending on your preference. The kabobs are grilled over medium-high heat for just 3 minutes on each side, allowing them to heat though and get a slight char on the outside. Shrimp is a very quick cooking protein, so be sure to remove the kabobs from the grill in time.
To round out the meal, the kabobs are served over rice with a side of steamed broccoli. Brown rice is high in satiating fiber that helps with digestion and promotes weight loss by keeping blood sugar balanced. White rice, quinoa or cauliflower rice are also delicious in this recipe.
1 lb. Wild Gulf Shrimp, thawed
- 1 ½ cups cubed pineapple
- 1/2 cup barbecue sauce, divided
- 5 cups steamed broccoli
- 3 cups cooked brown or white rice
Heat outdoor grill to medium-high heat and lightly grease with cooking oil.
Thread shrimp and pineapple on 8-inch skewers. Brush with half of the barbecue sauce on both sides.
- Grill for 3 minutes on both sides. Remove from grill and brush with remaining barbecue sauce. Serve over rice with steamed broccoli.