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Grilled bang bang shrimp skewers on a white plate set on top of a bed of arugula with a pot of bang bang sauce on the side.
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5 from 1 vote

Grilled Shrimp Skewers with Bang Bang Sauce

Quick grilled shrimp skewers brushed with a creamy, sweet and spicy bang bang sauce for an easy, flavor packed meal or appetizer.
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian-Fusion
Servings: 4 Servings
Calories: 273kcal
Author: Jessica

Equipment

  • Mixing Bowl
  • Barbecue or Grill Pan
  • Wooden or Stainless Skewers

Ingredients

  • 1 lb Raw Shrimp 16/20 size
  • 1 Tablespoon Avocado Oil
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 Bang Bang Sauce Recipe optional, for topping

Instructions

  • Fill a large dish with cool water and soak 4-5 wooden skewers for at least 30 minutes before grilling. While the skewers are soaking, this is the perfect time to marinate the shrimp and prepare the sauce.

Shrimp Marinade

  • In a medium sized mixing bowl, add the raw shrimp, avocado oil, lemon juice, garlic powder, onion powder, paprika, salt and pepper. Toss to coat, cover and refrigerate for 15-30 minutes.
  • Prepare the bang bang sauce by combining all ingredients in a small bowl and stirring. Cover and store in the refrigerator until ready to serve.

Grilling The Shrimp

  • Preheat the barbecue on high and thread the shrimp onto the skewers, 5 per skewer if you are using 16/20 size shrimp. Grill for 3-4 minutes per side, or until the shrimp are opaque and lightly charred. Remove from the grill and brush the sauce liberally over the grilled shrimp. Serve immediately.

Notes

  1. Raw Shrimp: Larger shrimp are better for grilling because they are harder to overcook. I recommend using 16/20 size shrimp minimum for this recipe. Do not use pre-cooked shrimp.
  2. Avocado Oil: Any high smoke point oil can be used. 
  3. Sauce Variations: Bang Bang sauce, honey garlic sauce, teriyaki sauce, creamy buffalo sauce or garlic butter can be used as toppings. 
  • Fully cooked shrimp has an internal temperature of 145°F.
  • Soaking the skewers prevents the wood from catching fire on the barbecue. Alternatively, you can use stainless steel skewers instead. 
  • Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or in the oven to avoid overcooking the shrimp. 
  • If using frozen shrimp, ensure they are fully defrosted and patted dry before adding the marinade. 
  • To make these grilled shrimp skewers without a barbecue, use a grill pan or a heavy cast-iron pan on the stove. 

Nutrition

Serving: 1Serving | Calories: 273kcal | Carbohydrates: 25g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1862mg | Potassium: 191mg | Fiber: 1g | Sugar: 20g | Vitamin A: 536IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
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