This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring BBQ junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
“Once I got over my fear of the shrimp drying out, sticking, and overcooking on the grill, I’ve become a master of popping shrimp on the grill a few times a month as a low-calorie satiating dinner plan. Because shrimp is such a mild protein they pick up the flavors of the marinade quickly. A 10 to 20-minute marinade gets the job done and makes this meal one of our favorite quick grilled shrimp recipes.”—Kita Roberts, Girl Carnivore
Thaw the shrimp, if needed, and remove the skins. Pat dry.
Whisk the taco seasoning and Girl Carnivore Over Easy spice blend in a small bowl or jar. Sprinkle the shrimp with spices.
Add the shrimp and the Head Country BBQ Sauce to a large resealable bag and marinate for 10 minutes.
Meanwhile, prep the grill for indirect heat. Make a 2-zone fire in your grill by arranging the coals to one side. Clean and oil the grilling grates.
Allow the grill to heat, adjusting the airflow as needed, tp around 350-400 degrees F.
Arrange the shrimp on skewers, 5 to 6 per skewer.
Place the shrimp over direct heat and grill 5 to 7 minutes, flipping as needed to cook evenly and prevent excess charring.
Brush once or twice with additional barbecue sauce as you flip the skewers.
Remove from heat and immediately brush with chimichurri.
Serve immediately with fresh lime wedges, cilantro, and cotija sprinkled over top.
If using bamboo skewers, be sure to soak the skewers for 10 minutes before grilling to prevent the skewers from burning.
Pair these shrimp skewers with a wedge salad for a truly flavorful warm-weather meal.
You can make this recipe in an oven by marinating and skewering the shrimp as the recipe calls for. Just line the BBQ shrimp on a baking sheet lined with foil and place in an oven preheated to 375 degrees F for 7 to 12 minutes, flipping once halfway through cook time.