Chili Barbecued Shrimp

Big, juicy shrimp are especially appealing when they are grilled on skewers with spicy-sweet Chili Sauce:


2 lbs. of extra jumbo raw shrimp (about 32 shrimp)

Chili Sauce:

1/2 cup of thick chili sauce

1 tbsp. of packed brown sugar

2 teaspoon of cider vinegar

1 teaspoon of hot pepper sauce

3/4 teaspoon of paprika

1 clove of garlic, minced

Peel and devein shrimp, leaving tails intact. Thread lengthwise onto soaked wooden or small metal skewers.

To make sauce: In bowl, whisk together chili sauce, sugar, vinegar, hot pepper sauce, paprika and garlic.

Make shrimp skewers and sauce ahead of time, cover and refrigerate separately for up to 6 hours.

Brush shrimp with half the sauce. Place on a greased grill over medium-high heat; close lid and grill, turning once, for about 5 minutes. Brush with remaining sauce; grill, turning once for 2-3 minutes or until pink and glazed.


About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"