How to tell if shrimp are cooked?

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.

Can I cook this recipe on the grill instead of the stovetop?

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.

BBQ Cajun Argentine Red Shrimp Recipe

Name: BBQ Argentine Red Shrimp Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: seafood
Ingredients: 1 and 1/2 lb Argentine Pink or Red Shrimp, 16/20 ct per lb; 3 tablespoons of olive oil; juice from 1/2 a lime; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon sea salt; 2 tablespoons butter; 1/2 cup bbq sauce, your favorite brand (I used Bone Suckin Sauce, Sweet Southern Flavor); 1 tablespoon fresh cilantro, minced; Optional: Lime wedges and jalapeno slices for serving

Description

This BBQ Argentine Red Shrimp recipe is so easy to make and full of flavor. It starts with argentine red shrimp, 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.

Ingredients

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1 and 1/2 lb Argentine Pink or Red Shrimp, 16/20 ct per lb
3 tablespoons of olive oil
juice from 1/2 a lime
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
2 tablespoons butter
1/2 cup bbq sauce, your favorite brand (I used Bone Suckin Sauce, Sweet Southern Flavor)
1 tablespoon fresh cilantro, minced
Optional: Lime wedges and jalapeno slices for serving

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Instructions

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 1/4 inch deep. Pull out the gray strip filled with sand and repeat for all the shrimp.
Rinse the shrimp in a colander to remove any excess shells or waste. Pat dry with a paper towel to dry.
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.
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.
Flip the shrimp over and cook the other side until fully cooked with an internal temperature of 145 degrees and no longer translucent, about 3 more minutes. Reduce the heat to low and brush on bbq sauce over each shrimp.
Toss in the cilantro and stir the shrimp with a wooden spoon to distribute all the sauce.
Serve immediately. Enjoy!

Equipment

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Notes

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.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: dinner
Method: stovetop
Cuisine: seafood