Good, better, best
+ Good – Budget swaps: for a flavourful, purse-friendly version, switch out the shrimps for scampi or chunks of a cheaper, seasonal meaty fish.
++ Better – Recipe
+++ Best – Final flourish: garnish with a quick zingy slaw or slightly spicy Asian salad made of shredded red onion, cabbage, carrot and chilli for some freshness.
BBQ Glazed Shrimp
Food
Main Courses
Quick Meals
Starters
American
Dairy-free
Rich and sticky, this classic barbequed shrimp recipe is sure to be a crowd pleaser.
6 Servings
Ingredients
• 1 tsp red pepper flakes
• 120ml rice wine vinegar
• 175ml caramel sauce
• 175ml French’s® Kansas City Classic BBQ Sauce
• 1.5kg raw, peeled tail on shrimps
Method
- Hydrate the pepper flakes in the vinegar, then combine with the caramel and French’s® Kansas City Classic BBQ Sauce.
- Put aside 120ml of this mix as a glaze for the shrimps. Keep at room temperature until needed.
- Skewer the shrimps (5 on each of the 12 skewers) and coat very lightly with the BBQ glaze.
- Cook the shrimps on a very hot grill or outdoor barbecue, turning once and basting before flipping. Once cooked, remove from the grill and baste again.
- Serve 2 skewers per person alongside 60ml of the BBQ sauce mixture for dipping and a side salad, slaw or onion rings.
