Glazed Barbeque Shrimp Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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  • 1 1/2 lb jumbo shrimp, peeled and deveined
  • 2/3 cup barbeque sauce, recipe follows, or store-bought
  • 1/3 cup apricot jam
  • 2 teaspoons apple cider vinegar, plus 1/3 cup
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (8 oz) can tomato sauce
  • 3 tablespoons molasses
  • 2 tablespoons ketchup
  • 2 tablespoons onion, minced
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon salt, plus more for shrimp
  • 1/4 teaspoon black pepper, freshly ground, plus more for shrimp
  • 2 cloves garlic, finely chopped
  • 1 jalapeño, seeded and minced, optional


Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.


Rinse the shrimp and pat dry with paper towels. Sprinkle all over with salt and pepper.


In a small bowl, whisk together the Barbeque Sauce, apricot jam, 2 teaspoons vinegar and red pepper flakes. Toss two-thirds of the sauce with the shrimp, and reserve the remaining one-third for basting. Skewer the shrimp through the head end and the tail end, so the shrimp are skewered in two places, the top and the bottom.


Transfer the skewers to the grill. Close the cover and cook for 1 minute per side. Baste the shrimp with the reserved sauce, close the cover and cook until the shrimp are opaque and well glazed, 30 seconds per side.


Barbecue Sauce:


In a medium saucepan over medium heat, combine the tomato sauce, 1/3 cup vinegar, molasses, ketchup, onion, brown sugar, ginger, salt and pepper, garlic and jalapeno, if desired. Simmer the sauce until slightly thickened, about 15 minutes.

Glazed Barbeque Shrimp


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