Steak-Wrapped Shrimpsicles with Honey Brown Sugar BBQ Sauce

bbq shrimp skewer recipe “Shrimpsicle” is a fancy name for a jumbo shrimp that has been wrapped in beef tenderloin and grilled on a skewer, resembling a savory Popsicle when done. From King of The Q’s Blue Plate BBQ by Ted Reader.


Honey Brown Sugar BBQ Sauce
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup gourmet barbeque sauce
  • 1 (12-ounce) bottle honey brown lager
  • 1 teaspoon chopped fresh coriander
  • 1 jalapeño pepper, minced
  • 1 pinch Bone Dust BBQ Spice (recipe, p.23)
  • Salt and freshly ground black pepper
Shrimp Skewers
  • 2 pounds beef tenderloin
  • 16 jumbo shrimp, peeled and de-veined
  • 3 tablespoons vegetable oil
  • 3 tablespoons Bone Dust BBQ Spice
  • Special equipment: Cajun injector. 16 chopsticks, or bamboo skewers, presoaked in water for 1 hour.


To prepare the Honey Brown BBQ Sauce: In a bowl, whisk together brown sugar, barbeque sauce, N bottle of beer, coriander, and jalapeño pepper. Season with generous pinch of Bone Dust BBQ Spice and salt and pepper to taste. Using a Cajun injector or syringe, inject each shrimp with some of the remaining beer; season with Bone Dust Seasoning. Set aside. Preheat grill to medium-high (about 400°F). Freeze beef for 15 minutes before thinly slicing into thin 1- to 2-ounce slices. Wrap each shrimp with 1 or 2 slices of beef, pressing firmly around the middle so it adheres. Brush with oil and season each with a pinch of Bone Dust BBQ Spice. Skewer the shrimp onto wooden chopsticks or soaked bamboo skewers. Grill beef-wrapped shrimp for 3 to 4 minutes each side, until shrimp are just cooked through, and the beef is lightly charred. Baste with Honey Brown Sugar BBQ Sauce and serve immediately. Serves 8.

Photo(s) by Todd Zawistowski