Justin Moore’s BBQ Shrimp

Justin Moore’s always had a thing about doing it his way. Call it stubborn redneck mettle or just the fierce commitment to blaze a trail that is inherent to people from his home of Poyen, Arkansas. This blazing sense of “Off the Beaten Path” drives his album of the same name.

A little bit rowdy, a little bit sentimental and a whole lotta roughneck, Moore has dented the country radio charts with hits including “Lettin’ the Night Roll” and “Point at You.” Moore hit #1 with “Small Town USA,” the sentimental family embracing “If Heaven Wasn’t So Far Away” and the fidelity pledge “Til My Last Day.”

And now, for the first time since bursting onto the country music scene as Billboard’s “ACM New Artist of the Year,” Moore can take some time off from all of that hard work to relax and enjoy his success … and his Big Green Egg.




  • 1 pound peeled and deveined shrimp
  • Cajun dry seasoning (I use Tony's)
  • Good olive oil
  • Fresh chopped garlic
  • Freshly ground pepper
  • Kosher salt
  • Red pepper flakes


Get the EGG to 400-450°F (204-232°C).

In a bowl, mix shrimp with all ingredients. Amounts of each depend on your taste … I like mine spicy, so I use a fair amount of Cajun spice and pepper flakes. Don’t drown in olive oil, but make sure each shrimp is covered. Use skewers for cooking on the EGG. Cook 3 to 4 minutes per side, then close all vents, and cook for 2 more minutes for a nice smoke flavor.

Serve over pasta, or as an appetizer with toasted French bread.

2 thoughts on “Justin Moore’s BBQ Shrimp”

  1. Excellent simple and controllable recipe / and these little devils can be chilled and dress a fine salad as well. Simplicity is key in cooking when entertaining and this one is a good example of how to be the chef and still enjoy the party.

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