This BBQ Cajun Argentine Red Shrimp Recipe is so easy to make, full of flavor, and a great weeknight dinner! It starts with a quick citrus and cajun marinade, then is pan fried to perfection and brushed with bbq sauce. Best thing..it's ready in less than 30 minutes.
Why You'll Love This Recipe:
- It's absolutely loaded with flavor from the cajun marinade to the bbq sauce and then top it off with cilantro, lime and jalapeño
- This shrimp is ready to eat in 30 minutes
- Shrimp is low in calories and high in omega 3's, which are great for heart health
Argentine Pink or Red Shrimp- A jumbo shrimp that has a fresh taste with a nice crunchy texture. They are wild, cold water shrimp that are caught in Southern Argentina and my personal favorite.
BBQ Sauce-You can use any of your favorite BBQ Sauces to brush onto the shrimp. These aren't completely smothered in sauce, but lightly coated. I used the Bone Suckin' Sauce- Sweet and Southern blend. Highly recommend!
Spices-Cumin, chili powder, garlic powder, paprika and salt make a nice Cajun style blend that is really flavorful and just packs a bit of heat.
Cilantro, Lime and Jalapeño- Added at the end of cooking for some fresh herbs, citrus taste and a touch of heat. You can leave out any of these. I love the trio, like a lot a lot!
See recipe card for full information on ingredients and quantities.
Substitutions and Variations:
If you can't find Argentina Pink or Red Shrimp, look for a larger shrimp (16/20 count per pound).
You can use any of your favorite bbq sauces for this recipe.
I do NOT recommend using bottled lime juice. The flavor will be much better with fresh lime juice.
Want less spice? Leave out the jalapeño and chili powder.
How to Make this BBQ Argentine Red Shrimp Recipe:
Step 1: If the shrimp you are using have shells on them, you will need to pull off the shells and legs, then devein the shrimp. To devein, lay the peeled shrimp onto its side on the cutting board and use a paring knife to cut down the back of the shrimp about ¼ inch deep. Pull out the gray strip filled with sand and repeat for all the shrimp.
Step 2: Rinse the shrimp in a colander to remove any excess shells or waste. Pat dry with a paper towel to dry.
Step 3: Into a large bowl, add in the shrimp, 2 tablespoons of olive oil, lime juice, cumin, paprika, chili powder, garlic powder and salt. Toss to combine and place in the fridge for 10 to 15 minutes to marinate.
Step 4: Place a grill pan or large skillet on the stovetop over medium heat. Add in the butter and 1 tablespoon of olive oil and melt. Place all the shrimp laying on their side on the pan. Cook for 3 minutes.
Step 5: Flip the shrimp over and cook the other side until fully cooked, 145 degrees internally and no longer translucent, about 3 more minutes. Reduce the heat to low and brush on bbq sauce over each shrimp.
Step 6: Toss in the cilantro and stir the shrimp with a wooden spoon to distribute all the sauce.
Step 7: Serve immediately. Enjoy!
- Make sure to devein the shrimp before cooking and remove all shells.
- It's important to mix in olive oil with the butter to increase the burning point of the butter. If you only use butter and it burns, it will produce a bitter taste on the exterior of the shrimp.
- If you're using a grill pan, pick it up and turn it a bit to distribute the olive oil and melted butter before adding the shrimp.
- Don't overcook the shrimp or they can become rubbery. Shrimp cook quickly, only about 3 minutes each side.
Shrimp cook really quickly. Larger shrimp like this only cook for about three minutes on each side. The insides shouldn't be translucent or gray. You can also use an instant read thermometer and shrimp should be cooked to 145 degrees before consumed.
Absolutely! You can use skewers through the shrimp and add to the grill over medium heat with the same instructions. You won't need the butter, but I do recommend brushing the grates with olive oil before adding on the shrimp.
Allow the shrimp to cool before storing in a sealed container in the fridge. Eat within 2 days.
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