Skip to main content

Habanero BBQ Shrimp

5.0

(6)

Photo of habanero barbecue shrimp on skewers with slices of lime one of our favorite easy shrimp recipes.
Photo & Food Styling by Joseph De Leo

One Christmas, my brother, Joshua, gifted me a jar of Blue Diamond Habanero BBQ–flavored almonds. I OD’d on them. I think I almost licked the inside of the jar after eating all the almonds. I’m pretty sure I did. Yes, I know, I’m a weirdo, but so what. They were a mood! The flavor lingered in my mind and I thought it would be perfect for a grilled shrimp recipe. I love grilling shrimp, especially in the summer, because they take no time.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Serves 4

Ingredients

1 cup apricot preserves
Juice of 2 limes, plus wedges for serving
1 habanero pepper, seeded and small diced
2 tablespoons soy sauce
2 small garlic cloves, finely grated
1 teaspoon grated fresh ginger
2 pounds extra-large shrimp, peeled and deveined
Vegetable oil, for brushing

Preparation

  1. Step 1

    In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.

    Step 2

    Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.

    Step 3

    Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.

    Step 4

    Serve with the remaining sauce on the side for dipping and lime wedges.

book cover Son of a Southern Chef
Excerpted from Son of a Southern Chef: Cook With Soul by Lazarus Lynch, copyright © 2019. Photography by Anisha Sisodia. Reproduced by permission Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. All rights reserved. Buy the full book from Amazon.

See Related Recipes and Cooking Tips

Read More
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
Make the most of melon season with this simple and savory fruit salad.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.