Fire Day Friday: Grilled Shrimp with Grapefruit BBQ Sauce

I’ve been on quite the shrimp kick lately.  You see, there was a time where I was hesitant to purchase it, because, living in the desert, we can’t get a lot of fresh shrimp.  Well I had a bad experience with frozen shrimp once, hence the hesitation.  I broke through that though, and finally started cooking with shrimp again.  And boy am I thankful I did.  I adore shrimp… there is so much you can do with it.  And it’s at it’s best when grilled.  At least, that’s my opinion… and that counts for something, right??

This wasn’t the best concoction ever, but it was good.  Believe me, we ate the hell out of this…there were no leftovers 🙂  I liked the sauce, but surprisingly, I liked it much better on the shrimp than by itself… and that is an odd thing for me to say, trust me.  Nevertheless, this is definitely one to try!

Grilled Shrimp with Grapefruit BBQ Sauce
Adapted from Robin Miller
Printable Recipe 
36 extra larges (31/40 count) shrimp, peeled and deveined
2 yellow bell peppers, cut into 1-inch chunks
10 cherry tomatoes
6 Tablespoons freshly squeezed grapefruit juice
2 Tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon olive oil
1/2 – 1 teaspoon chipotle puree
wooden or metal skewers (if using wooden, soak in water for at least 30 minutes)

In a bowl, mix together the grapefruit juice, ketchup, mustard, sugar, cumin, chili powder, olive oil and chipotle puree until well combined.  Reserve 2 tablespoons of the sauce.  Place the shrimp in a shallow dish and pour the remaining marinade over top of it.  Toss to make sure all shrimp are coated with marinade.  Cover and place in refrigerator for 2-4 hours. 

Preheat grill to 350 degrees F.  Thread the shrimp onto the skewers.  Thread the peppers and tomatoes on their own separate skewers, or thread them together with the shrimp, it’s up to you.  Place directly over the fire and grill until shrimp is pink and cooked through, about 3-5 minutes per side.  My tomatoes only sat on there for about 4 minutes all together and the peppers were done in about 8 minutes.  Baste the shrimp with sauce at least twice during the grilling time.  Remove from grill and serve over rice.  Enjoy!


Funny, “citrus grilled shrimp” sounds natural when using orange, lemon or lime but you don’t often see grapefruit being used like this. what a shame because it sounds just amazing.


Shrimp are my friends. Glad you’re back at ’em. Yours look great. I have some in the freezer and will be making day 5 of heat week on Sunday. Yeah, I know I’ve got it backwards, but don’t forget to freeze your toilet paper!!!!