Shrimp BBQ

Shrimp BBQ is the quick-fire Pakistani take on grilled seafood, built on a fragrant marinade that skips the barbecue sauce route entirely. Ground coriander, grated ginger, crushed red chile, fresh thyme, and lemon juice do all the flavor work in about 30 minutes at room temperature.

The double-skewer trick is what separates this from shrimp that spin helplessly on single skewers. Two parallel bamboo skewers through each shrimp keeps them locked in place for easy flipping, which means every side gets even char and nothing falls into the coals.

King shrimp work best here because they have enough size to absorb the marinade without overcooking on the grill. Two minutes per side is all they need, and that short cook time is non-negotiable: shrimp go from perfect to rubbery in under a minute.

Grill Tips

• Soak bamboo skewers for at least one hour before grilling. Dry skewers catch fire on the grill and blacken the meat unevenly.
• Do not marinate longer than 30 to 45 minutes. The lemon juice will start cooking the shrimp (ceviche-style) and the texture turns mealy instead of firm.
• Pat the shrimp partially dry after marinating. Excess marinade causes flare-ups on the grill and burns the outside before the inside cooks.
• Grill over direct high heat. Shrimp cook fast; they need hot grates to sear the outside before the inside overcooks.

Variations

• Swap lemon juice for lime juice and add chopped cilantro for a more Latin grilling profile.
• Thread shrimp alongside chunks of bell pepper, red onion, and pineapple for colorful kebabs.
• Finish with a brush of melted garlic butter just off the grill for extra richness.