E-mail Article to a FriendPrint ArticleBookmark and Share

Super Spicy Smothered Shrimp

By David Bowers
Published: February 1, 2009
Photo by John and Tanya Bäck
The shrimp are smothered in the spice rub and barbecue sauce, and served with even more sauce on the side. The result is what might be called “finger-licking shrimp.” Because the shrimp cook on foil, you don’t even need to soak the bamboo skewers.

Serves 4.

What you Need:

  • 3 tablespoons sugar
  • 1 tablespoon onion powder
  • 2 teaspoons chili powder
  • Salt
  • 1/2 cup barbeque sauce (plus more for serving)
  • 1 pound medium shrimp, peels on
  • 4-6 bamboo skewers


Heat a gas grill on high, allowing it to preheat for 10 minutes with the lid closed before cooking. In a cup, combine the sugar, onion powder, and chili powder. Lay a sheet of heavy-duty foil on a baking sheet (ideally one without a rim).

Thread the shrimp onto bamboo skewers, about 4 per skewer, and lay them on the foil. Sprinkle the spice mixture thickly over the skewers, turning the shrimp to coat both sides. Sprinkle lightly with salt.

Slide the entire sheet of foil off the baking sheet and directly onto the grill. Position over direct heat and cook for 3 minutes. Turn the skewers and cook for another 3 minutes. Brush thickly with the barbeque sauce and cook for 1 more minute, until the shrimp are pink and just cooked through.

Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life