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Super easy Grilled Shrimp with Japanese BBQ Sauce has fantastic flavors. The homemade sauce is used as both a marinade and condiment when serving tender, perfectly-cooked shrimp.
Easy and delicious Grilled Shrimp recipe
This Grilled Shrimp with Japanese BBQ Sauce is one of the easiest summertime dinner recipes around – and the flavors are so good, you’ll be licking your lips after every bite!
This easy grilled shrimp recipe gets all its flavor from our homemade Japanese BBQ Sauce, which is brushed onto the shrimp as the grill heats up. While the shrimp marinates, the sweet and salty sauce infuses flavor into the jumbo shrimp, plus you’ll drizzle more of the luscious sauce onto the shrimp when serving.
Mix up a jar of the sauce (following this recipe), then keep it on hand in the refrigerator. You can make this meal at a moment’s notice with frozen shrimp from the freezer, or anytime you have fresh shrimp on hand.
Why you’ll love Grilled Shrimp with Japanese BBQ Sauce
- It’s quick and easy – heating up the grill takes up most of the prep time.
- The shrimp cooks up juicy and tender, and the sweet and salty sauce is so good!
- This recipe is perfect for a quick weeknight dinner, but it’s delicious enough to serve when you have dinner guests at the house too.
Key Ingredients & Substitutions
- Jumbo Shrimp – Chose shrimp that are about one-ounce each. If buying frozen, the bag will say 13-16 shrimp per pound. You can use shrimp that are a little smaller or a little larger – the recipe steps stays the same – just adjust the cooking time.
- Japanese BBQ Sauce – Click here for our homemade recipe. Mix up a jar ahead of time and keep in the refrigerator so you can make this easy grilled shrimp at a moment’s notice.
- Oil – for the grill, to ensure that the shrimp doesn’t stick as it cooks
While our homemade Japanese BBQ Sauce is super easy to make, if you don’t have time or the ingredients on hand, this store-bought brand is delicious too!
Special Tools Needed
- Sheet tray, to marinate the shrimp
- Basting brush
- Flat metal skewers, or wooden skewers (if using wooden skewers, soak them in water)
- Outdoor grill (or a grill pan can be used indoors)
- Paper towel and long-handled tongs, to oil the grill grates
When grilling, you should oil the grill grates rather than slathering your food with oil to prevent sticking. (When the food is oiled, you risk dripping the oil onto the flame which will cause flare-ups and charred food.)
To prep the grill for cooking, preheat to your desired temperature and clean any dried-on food with a grill brush. Next, fold a paper towel into a sturdy square shape and pinch it with long-handled tongs. Dip the paper towel in a bowl of vegetable oil and brush the hot grill grates.
How do I make Grilled Shrimp with Japanese BBQ Sauce?
- Peel shells from shrimp, as needed. If you bought fresh shrimp, you may also need to de-vein them.
- Lay the shrimp out flat on a sheet tray and brush both sides with Japanese BBQ Sauce.
- Marinate shrimp at room temperature for 30 minutes while you preheat the grill.
- Preheat grill to highest setting and make sure grill grates are clean.
- Skewer five shrimp per skewer, coming in from the side and piercing through to the curled tail. (If using wooden skewers, soak for an hour ahead of time. Use two skewers so the shrimp won’t spin when flipped.)
- Oil grill grates and place skewers directly onto hot grill. Cook about two minutes, flip and cook for about two more minutes. Do not overcook. Check by poking and feeling for firmness. Because the marinade is dark, the cooked shrimp will not look pink when cooked so go by the feel.
- Remove shrimp from grill to a platter, then generously brush both sides with more Japanese BBQ Sauce.
- Serve as an entrée with green beans and brown rice on the side, or an appetizer with additional sauce for guest to brush on or dip.
Frequently Asked Questions
- Can I make Grilled Shrimp with Japanese BBQ Sauce ahead of time? No, shrimp is always best made fresh.
- How do I store any leftovers? Store refrigerated for up to two days
- How do I reheat the leftovers? Heat leftover shrimp in a sauté pan – just long enough to warm through. Do not overcook – the shrimp will become rubbery if you do.
You might like these other Shrimp Recipes:
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Grilled Shrimp with Japanese BBQ Sauce
2 pounds uncooked, de-veined jumbo shrimp, 13-16 per pound
1 cup Japanese BBQ Sauce, homemade (see recipe here) or store-bought
- If using wooden skewers, soak those in water for an hour before starting. If using metal skewers, you can skip this step.
- Peel shrimp and pat dry. Lay out on a sheet tray.
- Brush both sides of each shrimp with a few tablespoons of the sauce and let sit at room temperature for 30 minutes while you get your outdoor grill going on high.
- If using wooden skewers, use two per skewer, side by side, so the shrimp don’t spin when flipped. Otherwise skewer with one metal flat skewer into side of shrimp and through to the curl of the tail, placing five shrimp per skewer.
- After cleaning grill, oil grill grates with a neutral oil and immediately place shrimp skewers on. Grill about two minutes on each side until they feel firm. Do not overcook. Check by poking and looking for firmness. Because the marinade is dark, the cooked shrimp will not look pink when cooked so go by the feel.
- Remove from grill and generously brush both sides with more of the BBQ sauce. Slide off skewers and onto a platter and again, brush with more sauce.
- Serve with a little sauce on the side for dipping if serving as an appetizer, or as an entree with sides like rice and vegetables.
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