Spicy Grilled Shrimp are a fun summer meal or appetizer. Succulent shrimp are marinated in a citrus sauce, then grilled to perfection and doused with a spicy Buffalo mop sauce!
Formerly called Buf-A-Cue Shrimp, but I don’t think anyone knew what that meant!
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Grilling
Sometimes before my husband leaves on business travel we like to make a fancy all day meal-event. This time he said he’d like to grill something.
But, what?
If he was going to be gone it didn’t make sense that he’d make a steak or anything big and meaty because he wouldn’t be here to eat the leftovers.
Shrimp!
I’d eat them, and it’s doubtful that there would actually be any leftover shrimp because you can choose how many you make.
And, I remembered watching that master of the BBQ, Steven Raichlen, make some spectacular shrimpy grilled goodness.
I even remembered pinning the recipe.
So, we based our meal off of that. We decided not to make the blue cheese dip.
But, garlic bread sounded really good. Maybe we’d make my sourdough grillers again.
Meal notes
I remembered that I saw fresh corn on the cob at the store the other day.
It’s a little early in the season, but I knew it would be pretty good, even now.
And, the husband thought it’d be fun to do a Mexican style corn with butter, cheese, and spices. Oh, and the spices should be a little Cajun.
And, we decided to make sweet potato fries to round it all out.
The entire meal was a huge success.
Delicious doesn’t really even begin to describe the whole thing.
Those shrimp were filled with flavor. A little spicy, but in a good tingly way. Perfectly cooked with a nice smoky grilled flavor.
The garlic giving a nice bite while the butter mellowed everything out. Just delish!
We’ll be making these again in a couple weeks for company. They were that good.
elote
The corn was awesome. Some salted butter, crumbled queso fresco, and Cajun spices. Mix that all together.
Once the corn came off the grill, we rolled it in the spiced butter-cheese mixture. Nice. Not hot spicy, but nicely spiced.
The way the cheese gets in between the corn kernels was just awesome. I’ve never had Mexican style corn before. I’ll definitely have it again.
Recipe notes
So, here’s the Buf-A-Cue Shrimp recipe.
We made 8 shrimp for each of us. That was both our lunch and our dinner.
It was a good serving size for us for this all day meal.
Try to get the biggest shrimp you can, too. We got 21/25 per pound (the smaller the number, the bigger the shrimp).
Because we didn’t have all the shrimp called for in the recipe, we had more marinade than we needed.
I left the number of shrimp called for in the recipe at the higher number, but remember that you can make fewer shrimp if you need to.
how to make
Have fun with it
Update May 2014: We were playing around in the kitchen the other day and we decided to do Sushi rolls with these Buf-a-Que Shrimp. It was delicious!
And, if you like to play around in the kitchen, I highly recommend do this!
It was so much fun and so tasty. (and really healthy!)
Take a look here for some recipes and instructions. And, I shared on Instagram about it as well.
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Recipe
Spicy Grilled Shrimp
Ingredients
For the shrimp and marinade
- 24 jumbo shrimp about 2 pounds, shelled and deveined
- ½ cup fresh lemon juice
- ¼ cup light olive oil or light flavored oil of your choice
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic minced (or 1 teaspoon powdered garlic)
- 1 teaspoon coarse kosher salt
- 1 teaspoon coarse ground black pepper
For the mop sauce
- 4 tablespoons salted butter
- 1/4 cup Sriracha or your favorite hot sauce (use less if you want it less spicy)
Other Items Needed
- 8-16 8-inch bamboo skewers, soaked in water 1 hour to cover, then drained. Flat skewers preferred, but if you have round ones, use two skewers per kebab so that the shrimp are easy to turn (take a look at the photo).
Instructions
- For the shrimp: Rinse the shrimp under cold running water, then blot dry with paper towels.
- Make the marinade: Whisk together the lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the shrimp and let marinate in the refrigerator, covered, for 30 minutes to 1 hour. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)
- Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.
- Set up the grill for direct grilling and preheat to high. When ready to cook, drain the marinade off the shrimp and discard the marinade. Thread three shrimp on each flat skewer or on two skewers, inserting the skewer near the head and tail ends so that the shrimp curls like the letter C.
- Brush and oil the grill grate. Arrange the skewered shrimp on the hot grate so that the shrimp are over the fire. Grill the shrimp until just cooked through, about 2 minutes per side. Mop the shrimp with the mop sauce. When done, the shrimp will turn a pinkish white and feel firm to the touch.
- Take the shrimp off of the skewers and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Michelle
Oh my goodness this looks divine! I love anything with buffalo sauce on it. I also love the picture of your corn. We just started grilling ours last years and what a difference it makes, YUM! Thanks again for linking up. Hope to see you every week.
Michelle
Katherines corner
Shrimp is one of my favorite foods. I do think we will give this yumminess a try. Thank you for sharing xo
Debra
This is delish! My hubs loves anything with a bit of heat or kick to it….so this shrimp with mop sauce totally fits the bill. So perfectly yumtastic!
Elsa
Wow, those shrimp look amazing. The corn looks delicious too! I love that you have a large and fancy meal before your husband goes away for work. That’s exactly the kind of thing we do as well. 🙂 Thanks so much for sharing with Hearth and Soul.
angie
these look so good, definitely going on my to make list 🙂 thank you for linking up!
Adrienne
Making this (adapted so it’s not hot) tonight for Mother’s Day. I know my mom loves shellfish, but wouldn’t ever go to the trouble to make it for just herself.
Amanda
This sounds amazing! Thanks for sharing.
Ann Marie | white house, black shutters
I love Steven Raichlan and his shows! This looks delicious, thanks so much for sharing it. It’s so simple, and I usually have all of these ingredients on hand. Will have to try it. 🙂