Recipes

Baja Grilled Lobster Tails

Baja grilled lobster tails are a fresh and vibrant seafood dish inspired by the coastal flavors of Mexico. These Baja grilled lobster tails combine citrus, garlic, and butter into a light sauce that perfectly complements the rich and tender lobster meat.

The strength of this recipe lies in its simplicity. The lobster is grilled quickly to preserve its natural sweetness, while the citrus-based sauce adds brightness and balance. Orange and lemon juice bring freshness, while garlic and oregano add depth.

For a complete meal, serve these lobster tails with warm tortillas and grilled green onions. This creates a true Baja-style experience. For safe seafood preparation, follow the official recommendations from the FDA.

How to prepare Baja grilled lobster tails

Start by preparing the lobster tails. Cutting them in half lengthwise allows for even cooking and better flavor absorption.

Grilling begins with placing the lobster cut side down. This creates a light char while locking in moisture. Turning them at the right time ensures the meat remains tender.

The green onions are grilled alongside the lobster, adding a mild smoky flavor that complements the dish.

The sauce is prepared separately by combining citrus, garlic, and seasoning, then whisking in melted butter to create a smooth and rich finish.

A fresh Mexican-style seafood dish

One of the biggest advantages of this recipe is how quickly it comes together while still feeling refined.

This dish is perfect for summer meals or light dinners where seafood is the focus. The citrus and butter combination creates a balance between richness and freshness.

Because lobster cooks quickly, it is ideal for both casual and more elegant occasions. The result is a dish that feels special without being complicated.

With its bright citrus flavors and tender texture, Baja grilled lobster tails are a perfect example of simple ingredients creating a standout dish.

Baja Style Grilled Rock Lobster Tails on rustic wooden table

Baja Grilled Lobster Tails

Fresh lobster with citrus butter sauce and grilled onions.
Couverts4 servings
Preparation 15 minutes
Preparation time:10 minutes
estimated costs pp $12.00 per serving
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Equipment

Ingredients

Instructions

  • Preheat barbecue.
  • Cut lobster tails lengthwise.
  • Lightly oil lobster and onions.
  • Place lobster cut side down on grill.
  • Grill 3 minutes.
  • Turn and grill 5 minutes more.
  • Add green onions to grill.
  • Cook onions about 3 minutes.
  • Remove from grill.
  • Mix sauce ingredients except butter.
  • Whisk in melted butter slowly.
  • Drizzle over lobster.
  • Serve warm.

Notes & Wine Advice

Notes

Do not overcook lobster to keep it tender.

Variations

Add lime juice for extra freshness.
Use spicy Mexican sauce for heat.
Serve with tortillas for a full meal.

Wine Advice

A crisp Vermentino or a fresh Sauvignon Blanc pairs perfectly with the citrus and butter flavors of this dish.

Nutrition values

Calories: 380 kcal | koolhydraten: 5 g | Eiwitten: 32 g | Vet: 25 g | Verzadigd vet: 10 g | Natrium: 600 mg | Suiker: 2 g
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Course; Main Course / Seafood
Cuisine; Baja / Mexican
Season: All Seasons
Diets; Gluten-Free / Low Carb
Occasions Summerpartys

Margarita Shrimps

Margarita Shrimps

If you wish you can marinate the shrimps in this sauce for up to 3 hours. Plus you can increase or reduce the amount of red pepper included in this dish dependent on how hot you like your food to be.
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Ingredients

Instructions

  • In a bowl place the lime juice, olive oil, tequila, garlic, cilantro, pepper and salt and combine well together before then adding the shrimps.
  • Toss the mixture about lightly to ensure that the shrimps are covered in the sauce then cover the bowl and place in the refrigerator for between 30 minutes and 3 hours to marinate.
  • Turn on or light the barbecue about 30 minutes prior to when you want to start cooking the shrimps.
  • You need to place the grill down low in the barbecue, as you will be cooking these on a high heat for a very short space of time.
  • Whilst the barbecue is heating up take the shrimps out of the fridge and thread them on to either metal or wooden skewers.
  • Put about 3 or 4 on each skewer and place to one side.
  • If there is any marinade left over in the bowl discard this.
  • Before you place the shrimps on to the barbecue grill lightly oil it first to prevent the shrimps from sticking to it.
  • Now cook the shrimps for between 2 and 3 minutes on each side or until they have turned pink.
  • Then serve.
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Course; Barbecue / Fish

Grilled Crab

Grilled Crab

Most people don’t think that cooking things such as crabs on a barbecue is a good idea. But it is because the direct heat and flavor help to make this one of the best ways of cooking most types of shellfish today.
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Ingredients

  • 2 Large Live Crabs
  • 60 ml White Wine Vinegar
  • 2 ½ Teaspoons Sugar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Freshly Minced Ginger
  • 1 Jalapeno Chili Seeds Removed Then Minced
  • 1 Tablespoon Minced Cilantro
  • 1 Medium Tomato Chopped

Instructions

  • In a bowl mix together the chopped tomato, vinegar, oil, ginger, chili, garlic and cilantro.
  • Then place to one side for use later.
  • Now into a large pot of boiling water place the crabs one at the time head first.
  • Reduce the heat and allow the crabs to sit in simmering water for 5 minutes before then removing.
  • If however you find the thought of cooking live crabs a little too much then you can use frozen ones instead.
  • Of course you need to allow them sufficient time to thaw out before you can start cooking with them.
  • After removing the crabs from the water turn over and pull the triangular tab from the belly and lift of the shell.
  • Remove the entrails and gills from the crab before then washing and draining.
  • Now place on the barbecue that you have preheated and close the lid.
  • But before closing the lid brush with the mixture you made earlier and do this regularly throughout the time the crabs are grilling on the barbecue.
  • About halfway through the cooking time (around about 5minutes) you need to turn the crabs over and repeat the same process again for a further 5 minutes or until the meat in the legs of the crabs has turned opaque.
  • Now place the crabs on to a plate to serve them but before you do serve spoon over any remaining sauce you have that you used to baste the crabs in when cooking.
  • If you wish you can put the meat back in the shells before serving.
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Course; Barbecue / Fish

Grilled Oysters With Fennel Butter

Grilled Oysters With Fennel Butter

This particular recipe cannot only be served as a main dish to your guests but as an accompaniment to others.
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Ingredients

  • 24 Fresh Live Unopened Medium Size Oysters
  • 1 Teaspoon Grounded Fennel Seed
  • 226 grams Softened Butter
  • 1 Tablespoon Minced Shallots
  • 1 Tablespoon Chopped Fennel Greens
  • 1 Teaspoon Freshly Ground Black Pepper
  • ½ Teaspoon Salt

Instructions

  • Get the barbecue going so and place the grill down low as possible as you will be cooking the oysters on a very high heat.
  • In a bowl mix together the butter, fennel seeds, shallots, fennel greens, pepper and salt.
  • Then put to one side for use later.
  • If you want place in the refrigerator to keep the butter from melting completely and remove about 10 minutes before needed.
  • Place the oysters on the grill of the barbecue and close the lid and leave it closed for between 3 and 5 minutes or until you start to hear them hiss or they start to open.
  • Take an oyster knife and pry each one of the oysters open at the hinge and loosen the oyster inside.
  • Discard the flat part of the shell and then top each of the open oysters with ½ teaspoon of the butter you made earlier and then return them back to the barbecue once more.
  • Then cook them once more until the butter has melted and is hot.
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Course; Barbecue / Fish

Scallops With A Herb & Pecan Crust

Scallops With A Herb & Pecan Crust

The crust that you coat the scallops with adds a very fresh accent to this delicious tasting seafood.
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Ingredients

  • 450 grams Scallops About 12 to 15 Scallops
  • 64 grams Toasted Pecan Pieces
  • 43 grams Fresh Oregano Leaves
  • 32 grams Fresh Thyme Leaves
  • 3 Garlic Cloves Chopped
  • 2 Teaspoons Chicken Flavored Bouillon Granules
  • 1 Teaspoon Freshly Shredded Lemon Peel
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Olive Oil

Instructions

  • In a food processor place the pecan pieces, oregano, thyme, garlic, bouillon granules, lemon peel and black pepper.
  • Turn machine on until they form a paste then very slowly and gradually add the olive oil.
  • Once you have formed a paste now rub it onto the scallops and then thread three of each on to a skewer.
  • If you are using wooden ones remember to soak in water for at least 30 minutes to prevent them from burning when on the barbecue.
  • Once the scallops are ready on the skewers place on the preheated barbecue over a medium heat so set the grill about 6 inches above the heat source and cook them for between 5 and 8 minutes.
  • The best way of knowing when the scallops are ready to serve is to see if they have turned opaque in color.
  • As soon as the scallops are cooked serve to your guests on clean plates with some crusty bread and a crisp green salad that has been drizzled with lemon juice and olive oil.
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Course; Barbecue / Fish

Bacon Wrapped Shrimp

Bacon wrapped shrimp is a perfect combination of smoky, salty, and juicy flavors, making it an ideal appetizer or starter for any barbecue. These bacon wrapped shrimp are quick to prepare and deliver a rich taste that combines crispy bacon with tender, succulent shrimp.

The magic of this recipe lies in its simplicity. The bacon adds a deep smoky flavor while keeping the shrimp moist during grilling. As the bacon crisps up, it wraps the shrimp in a savory layer that enhances every bite.

For a complete barbecue spread, serve these shrimp alongside Maryland Smoked Home Fries for a satisfying combination. For proper food safety and cooking guidelines, follow the official recommendations from the FDA.

How to prepare bacon wrapped shrimp

Start by preparing the shrimp. Make sure they are peeled and deveined so they cook evenly and absorb the seasoning properly.

Each shrimp is wrapped in a strip of bacon, either secured with a toothpick or threaded onto skewers. This ensures that the bacon stays in place during cooking.

Grilling over medium-high heat allows the bacon to crisp while the shrimp cook through. Turning the shrimp frequently prevents burning and ensures even cooking on all sides.

A quick and crowd-pleasing barbecue appetizer

One of the biggest advantages of this recipe is how fast it comes together. With only a few ingredients, you can create a dish that feels indulgent and satisfying.

These shrimp are perfect as an appetizer for guests or as part of a larger barbecue menu. Their combination of crispy bacon and juicy shrimp makes them highly appealing to a wide range of tastes.

Because they cook quickly, they are ideal for last-minute preparations. The balance of smoky bacon and tender seafood creates a simple yet impressive dish.

With their bold flavor and easy preparation, bacon wrapped shrimp are a must-have addition to any barbecue gathering.

bacon wrapped shrimp on rustic wooden table

Bacon Wrapped Shrimp

Juicy shrimp wrapped in crispy bacon from the barbecue.
Couverts4 servings
Preparation 10 minutes
Preparation time:15 minutes
Total time 25 minutes
estimated costs pp $6.00 per serving
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Equipment

  • Bowl
  • grill
  • Skewers
  • toothpicks

Ingredients

For the shrimp

For the bacon and seasoning

Instructions

  • Preheat barbecue.
  • Wrap each shrimp with bacon.
  • Secure with toothpick or skewer.
  • Season lightly.
  • Place on grill.
  • Cook 10 to 15 minutes.
  • Turn frequently.
  • Remove from grill.
  • Serve warm.

Notes & Wine Advice

Notes

Soak wooden skewers in water to prevent burning.

Variations

Add a honey glaze for sweetness.
Use spicy seasoning for extra heat.
Try garlic butter for added richness.

Wine Advice

A fresh Sauvignon Blanc or a light Rosé pairs perfectly with the smoky bacon and tender shrimp.

Nutrition values

Calories: 350 kcal | koolhydraten: 3 g | Eiwitten: 28 g | Vet: 25 g | Verzadigd vet: 8 g | Natrium: 800 mg | Suiker: 1 g
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Course; Appetizer / Barbecue / Seafood
Cuisine; American
Season: Summer
Diets; Gluten-Free / Low Carb
Occasions Summerpartys

Garlic Grilled Shrimps

Garlic Grilled Shrimps

You can serve these shrimps either with pasta or salad or as fajitas to your guests.
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Ingredients

Instructions

  • Start the barbecue up and lightly oil the grill.
  • Now take the four garlic cloves and chop them up then sprinkle with some salt and using the back of a large knife smash the garlic up until it forms a paste.
  • Then place the garlic with some olive oil in a frying pan (skillet) and cook over a medium to low heat until the garlic starts to turn brown.
  • This should take around 5 minutes then once the garlic has turned brown remove from heat.
  • Next you take the shrimps and thread them onto wooden skewers and sprinkle over them some salt and pepper to season.
  • Then brush one side of the shrimps with the garlic and olive oil mixture you made earlier and place this side down on to the barbecue.
  • Cook the shrimps until they start to turn pink in color and they begin to curl.
  • This should take around 4 minutes and then turn them over.
  • But before placing back down on the barbecue brush with more of the garlic oil and then cook for a further 4 minutes until the flesh has turned opaque and the shrimps are pink all over.
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Course; Barbecue / Fish

Thai Spiced Prawns

Thai Spiced Prawns

If you are looking for a barbecued prawn recipe that comes with a little kick then this is the one for you.
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Ingredients

Instructions

  • In either a resealable plastic bag or a shallow baking dish mix together the lemon juice, soy sauce, mustard, garlic, sugar and curry paste.
  • Then add the prawns and mix all these ingredients together thoroughly.
  • Now seal up the bag or cover the dish with some cling film and place in the refrigerator to marinate for 1 hour.
  • Next heat up the barbecue and place the grill down low as you will be cooking these prawns on a high heat.
  • Once the barbecue is ready lightly oil the grill and place the prawns that have been threaded onto skewers and cook on each side for 3 minutes each.
  • If you want to make turning them over easier place the kebabs inside a fish basket.
  • You will know when the prawns are ready, as they will turn a pink opaque color.
  • As for the remaining sauce, which you marinated the prawns in initially, transfer this to a small saucepan and heat up until it starts to boil.
  • Allow it to boil for a few minutes before then transferring to a bowl which your guests can then dip the kebabs in and which you have also used to baste the prawns in whilst cooking.
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Course; Barbecue / Fish
Cuisine; Thailand

Grilled Oysters

Grilled Oysters

It is important that you make sure that you clean the oysters very well. However you may find that they have already been cleaned well by your fishmonger and so will only need a light scrubbing and rinsing. Whilst you are cleaning the oysters make sure that they are tightly closed. If they aren’t or you find that they are easy to open through them away as these aren’t fresh or healthy. After cleaning the oysters keep them cold by placing them in a bowl with a bag ice on top.
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Ingredients

Instructions

  • Once the barbecue has heated up place the oysters on to the grill on a medium to high heat.
  • If you want to prevent any flare ups whilst the oysters are cooking as juices drip out of them then cover the grill with some aluminum foil first.
  • After placing the oysters on the grill close the lid of the barbecue and let them cook.
  • It is important that you keep a close eye on the oysters as they are cooking.
  • So check them every 3 to 4 minutes.
  • Once you notice the shells starting to open then remove them from the grill.
  • After removing the oysters from the grill open the shells and then loosen the meat and place on a plate so your guests can then help themselves.
  • Beside the plate of oysters put some bowls with the melted butter, hot sauce and Worcestershire sauce in them and which the guests can then spoon on top of the oysters if they wish.
  • Then simply pop in the mouth and enjoy.
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Course; Barbecue / Fish

Spicy Shrimp Skewers

Spicy Shrimp Skewers

This is the perfect recipe to serve at any barbecue in the summer. The perfect accompaniment to this dish is seasoned rice along with frozen margaritas.
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Ingredients

Instructions

  • In a bowl combine together the lime juice, honey, soy sauce and oil.
  • Then to this add the Jamaican jerk seasoning, hot pepper sauce, salt and pepper.
  • Now add to the sauce you have just made the shrimps make sure that you mix everything well together so that the shrimps are completely coated in the sauce.
  • Cover the bowl and place in the refrigerator and leave there for one hour to allow the shrimps to marinate in the sauce.
  • This is the time when the skewers should have been placed in the water to soak.
  • About 30 minutes before the shrimps are due to come out the refrigerator you should now get your barbecue going.
  • The shrimps will need to be cooked on a medium to high heat so place the grill of the barbecue about 4 to 6 inches above the heat source.
  • After removing the shrimps from the refrigerator now remove the skewers from the water, then pat them dry before then spraying or brushing with some nonstick cooking spray or oil.
  • Now thread on to each skewer the shrimps until all 12 skewers have been used and place on the grill and cook each kebab for 5 minutes on each side or until the shrimps have turned pink in color.
  • Once the shrimps are cooked place on clean plates and serve with the seasoned rice and frozen margaritas.
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Course; Barbecue / Fish