Buffalo BBQ Shrimp Recipe

Buffalo BBQ Shrimp Recipe


Buffalo Style BBQ Shrimp recipe is easy to make yielding fantastic results. Give it a try with our new Buffalo Cheese Wing Sauce.

How to make Jakes BBQ Shrimp:

1. Buying Shrimp

If possible, buy shrimp the day you plan to cook them. Frozen and thawed shrimp come without their heads, fresh shrimp with their heads on. Shells may be gray-green, pinkish, or brown, depending on the variety and where the shrimp were caught.

Shrimp thaw very quickly. If their aroma has turned to the odor of ammonia return them and ask for a just-thawed bunch. 

2. Getting the right size for Grilling
For grilling, buy big shrimp, at least jumbo size. Expect 12 to 15 jumbo shrimp per pound and about 10 colossal. Shrimp usually are sold by number and weight. The smaller the number, the larger the shrimp, keep that in mind when selecting your shrimp. Keep in mind when selecting shrimp that you consider the size of the shrimp and the grill that they will be cooked on.  Depending on the size of the shrimp they may fall through the grill if not placed on skewers or used in a grilling basket. 

3. Cleaning Shrimp
Many recipes call for de-veining shrimp. This refers to the large vein or sand track that is located along the back of all shrimp but is particularly visible in large and jumbo shrimp. 

It’s not always necessary to remove the vein, but if it contains sand it will be gritty. If you can’t see the vein, it’s clean. One simple way to clean shrimp is to remove the shell and place the shrimp under a batch of cold water. Do this by getting a large bowl filling it with cold water and ice. Take a shrimp in one hand and a knife in the other. Submerge both so that you de-vein under the water. Doing it this way keeps the vein in tact and keeps the shrimp cold while handling.

4. Ready to Grill. Arrange shrimp in a grilling basket or thread them on skewers and place on the grill 3 to 4 inches above a moderately hot fire. Brush the shrimp lightly with oil if not marinated, and cook until pink. Turn and grill on the other side. Allow 5 to 7 minutes total cooking time, half on each side. When done, the shrimp will be pink and the flesh opaque white. 

To check the shrimp for to ensure they are done, taste one. Overcooking toughens shrimp and robs them of flavor.

Cooking Notes

  • There are alternated ways to prevent shrimp from slipping through grill grates.  Initial ways are grill baskets or skewers or by use of foil with a series of holes to allow the heat and wood smoke to pass through. 
  • Using only 2 shrimp per skewer leaves enough of a handle for turning the shrimp and removing them from the grill. Thread the shrimp until they are at least midways the skewer.
  • Jumbo shrimp can be butterflied for the grill. Shell and de-vein them, leaving the tail intact. Then using a sharp knife, slice them along the back, but not all the way through. Spread them flat.

Buffalo Shrimp:

  • Take 1 Bottle of Jake's Famous Buffalo Wing Cheese Sauce
  • 1 Large metal bowl
  • Empty enough Buffalo Wing Cheese Sauce in the bowl to cover the cooked shrimp.
  • Toss the shrimp in the sauce until the shrimp in covered.
  • Plate the shrimp on a warm plate.


*The Buffalo Cheese Wing Sauce delivers a savory Louisiana Red Pepper Sauce combined with Parmesan and Blue Cheese flavors. 


Ask a question about this item
Product 19/152

This product was added to our catalog on Wednesday 20 September, 2017.