It’s been record breakingly hot here in Seattle, especially for June. Historically June is a pretty wet month and typically I’m upset about this. However, this year it’s been at least three weeks since we’ve seen rain and temperatures are hanging out in the mid 80s. Being 36 weeks pregnant in a city with no AC and that kind of heat has me praying for rain, clouds, snow, hail, ANYTHING but this heat. Ugh.
So with fans blaring in our house and shades drawn to keep the heat out, turning on the oven or stove is big no-no. I bought Chet a bbq for his first Father’s Day this year and it has been a saving grace for us! No need for ovens when you have a grill. We’ve been out there cooking almost every night and we’re loving it! Get ready for a constant stream of grilling blog posts people! Let’s begin with shrimp.
Another side effect of pregnancy is that I don’t really want to cook anymore…more like I can’t handle being on my feet in a hot kitchen for very long so cooking for hours just doesn’t sound good. Simple recipes are the solution. These little shrimp came in handy as a quick, healthy grilled meal last weekend that pack a nice punch of spice.
With a quick mix of spices and olive oil, let the shrimp sit for 30 minutes in the rub to absorb some flavor! This means you get to sit for 30 minutes. Woohoo!
Depending on the length of your skewers (we have 4 extra long ones), you’ll make 4-6 servings of shrimp. Two of us ate about a half a pound of shrimp, along with other sides, so adjust this to match the number of people you’re serving.
Oh and did I mention the pineapple?! Grilled pineapple is AMAZING. It goes especially well with these spicy/sweet shrimp, but you could also throw on some cut peppers or onions if that’s your thing.
If you like spice, you’re in for a treat. With a good couple of teaspoons of chili powder and smoky paprika, these spicy bbq shrimp skewers have a nice kick. Don’t worry too much though if you’re not a big heat person because once you place the shrimp on the grill you baste them with your favorite BBQ sauce which is sweet and helps to tame the heat. Serve them with a side of extra BBQ sauce for dipping.
I love what the grill does to food. Char, char and more char is what I’m all about. I’ve mentioned this before, but I’m one of those weird people who likes the flavor of burnt things. So the smokier and blacker the better! The heat from the BBQ also makes the sauce on the shrimp extra caramely (it’s a word) and rich, which are two things you won’t regret.
What to Bring to the Store
There aren’t many ingredients in this recipe, so you won’t need many reusables with you at the store. However, there are a few spices you’ll need and if you don’t already have them on hand, then be sure to bring as many reusable spice bags with you as you need! You can also reuse old ziploc bags you might’ve already grabbed from your last trip to the bulk spice aisle.
There’s not a lot in this spicy bbq shrimp skewers recipe, a majority of the ingredients are spices. The rest of the goodies come pre-packaged which is okay because most are recyclable. Here’s what to do:
Recycle: Pineapple Can (if you used canned), BBQ Sauce Bottle (when empty)
Compost: Shrimp Tails and Pineapple Peelings (if you used fresh)
Trash: Shrimp Packaging (mine was wrapper like meat, so I had to toss the styrofoam and plastic wrap). If yours came in something recyclable, then DO IT!
- 1 lb shrimp
- 2 tsp ground cumin
- 2 tsp chili powder
- 3 tbsp brown sugar
- 1 tsp paprika
- 1 tbsp olive oil
- 1 cup your favorite BBQ sauce
- 1 cup chopped pineapple chunks
- 4-6 metal skewers
- BBQ Glove
- Basting Brush
- Stir together the cumin, chili powder, brown sugar and paprika in a small bowl.
- Rinse the shrimp and place in a bowl. Drizzle with olive oil and lightly mix with your hands. Add the spice mixture to the shrimp and rub with your hands until all the shrimp is coated. Let sit for 30 minutes.
- Meanwhile, prepare your gas grill for medium heat. Lightly oil the grates on the grill.
- Prepare the skewers by adding 2 shrimp, then 1 chunk of pineapple, then 2 shrimp, etc. until all is used.
- Baste the shrimp with 1/2 cup of bbq sauce, then place on the grill directly over the heat.
- Cover the grill and cook, turning once, just until the shrimp turn opaque throughout (about 4-6 minutes). Do not overcook the shrimp to avoid a rubbery texture.
- Serve immediately with remaining bbq sauce.
- These instructions are for a GAS grill. For a charcoal grill, make sure to arrange the shrimp over the hottest part of the fire, then follow the same cooking directions.