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Grilled Shrimp Bowls With Alabama White Sauce

Grilled Shrimp With Alabama White Sauce

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free


Inspired by America’s Southern cuisine, this recipe for Spiced, Grilled Shrimp with Alabama White Sauce is fantastic for any time of the year but especially in summer. Serve at your next barbecue or summer party or turn these into grilled shrimp bowls over rice or salad with some sweet corn, green onions and avocado, plus that delicious sauce drizzled on top. You can grill the shrimp or prawns on the barbecue or pan-fry them on the stove, and both pre-cooked and raw crustaceans can be used. 


For the shrimp/prawns

450 g / 1 lb frozen peeled shrimp (cooked or uncooked, fresh can also be used – see notes)

For the shrimp spice seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin 

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chilli or cayenne pepper 

1 teaspoon brown sugar or sugar-free sweetener for a low-carb version

2 tablespoons of gluten-free flour or regular flour (can be omitted)

Oil for cooking (olive, avocado, coconut, about 2 tablespoons)

For Alabama White BBQ Sauce:

1 cup mayonnaise

3 tbsp apple cider vinegar (or lemon juice, white wine vinegar)

1 teaspoon Dijon mustard 

1.5 tablespoons horseradish cream (or grated horseradish from a jar)

2 teaspoons Worcestershire sauce (if you have it)

1/2 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper or red chilli

A pinch of salt and pepper

For garnish: coriander/cilantro or green onions  

For Grilled Shrimp Bowls

2 cups cooked white or brown rice (see notes for other base options)

1 cup sweet corn 

2 cups leafy green salad of choice or shredded lettuce

1 avocado, sliced or diced

1 punnet cherry tomatoes, halved 

A handful of chopped green onions or thinly sliced red onion 


  • Make the sauce ahead of time to save time. Combine all ingredients in a bowl or a jar. Whisk or shake well until smooth and set aside. Can be left in the fridge for a few days.
  • Defrost the shrimp if frozen. Place in a bowl of lukewarm (not hot!) water for 5-10 minutes. Once the water is very cold, swap for warmer water again. The shrimp will thaw out pretty quickly this way. Once defrosted, strain and pat dry with kitchen paper roll. 
  • Season the shrimp. In a bowl, combine the spice rub and the flour (if used). Sprinkle all of the prawns or toss the prawns through, whichever way will coat them evenly. Do this just before cooking the shrimp/prawns!
  • Grill the shrimp. Heat a thin layer of oil in a large frying pan or skillet over medium-high heat. Once sizzling hot, add the shrimp without overcrowding the pan. Cook for 1.5-2 minutes on each side until golden brown and crispy, usually longer on the first side. You may have to do this in batches. 
  • Make shrimp bowls. Prepare the toppings/ingredients for the bowls ahead of time. Some of it can be chopped while the prawns are cooking. You can use store-bought pre-cooked rice or quinoa or black rice/quinoa. Corn can be out of the can or you boil some corn on the cob and even grill it in a pan for extra colour, not essential though. Dice up the veggies and set aside. 
  • Serve the shrimp on a platter or a wooden board with the sauce, some of it drizzled over. Garnish with some herbs (coriander/cilantro or green onions). Alternatively, assemble the shimp bowls with sauce over the top.


  • Shrimp – I use shrimp and prawns interchangeably here, as in Australia we say prawns or king prawns for large shrimp. I use frozen shrimp as it’s more affordable and for this recipe, it can be frozen raw or frozen pre-cooked. In both cases, you will defrost it, coat in the spice rub and grill/pan-fry until crispy. If it’s raw, it will cook just fine and if it’s pre-cooked, it will just get crispy on the outside and heat up. If using fresh raw shrimp, simply peel the shell and remove the vein but leave the tails on. 
  • Base options for grilled shrimp bowls: 1/2 cup of cooked white or brown rice, quinoa, 1 cup cauliflower rice, 1-2 cups shredded lettuce), and 1/2 cup of beans of choice. You can use pre-cooked pouches of black rice or mixed rice and quinoa as well. 
  • Corn can be canned or frozen or corn on the cob, maybe ⅓ or ½ of the cob in a bowl per serve, corn can be grilled or just cooked in boiling water.
  • The nutrition label below is for grilled shrimp and sauce only, see Nutrition Notes above for macronutrients for shrimp bowls.


  • Serving Size: 4 oz / 115 g shrimp (about 10-12 pieces) + 2.5 tbsp sauce
  • Calories: 423
  • Sugar: 1.1 g
  • Sodium: 1015.1 mg
  • Fat: 8.1 g
  • Carbohydrates: 5.4 g
  • Fiber: 0.8 g
  • Protein: 24 g
  • Cholesterol: 197.5 mg

Keywords: Prawns, Prawn Recipes, Shrimp Recipes, Alabama Sauce, BBQ Sauce, Shrimp Bowls, Protein Bowls, Healthy Dinners, Dinner Meals, Healthy Meals

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