Tangy & Smoky Alabama BBQ Shrimp Recipe for the Arteflame Grill

Welcome to a true Southern culinary adventure where BBQ signifies much more than just red tomato-based sauces. This Alabama BBQ Shrimp recipe brings a tangy, creamy, and spicy twist to your backyard cooking, specifically optimized for the Arteflame grill. The star of this show is the legendary Alabama White Sauce—a mayonnaise and vinegar-based concoction that was invented in Northern Alabama to keep meat moist and flavorful. When applied to succulent shrimp and seared on the Arteflame's solid steel cooktop, the sauce caramelizes beautifully while keeping the seafood tender. Unlike open grates where shrimp can easily fall through or dry out, the Arteflame allows for a high-heat sear that locks in juices immediately. This dish offers the perfect balance of zest, heat, and smoke, making it an unforgettable appetizer or main course for your next outdoor gathering.

Ingredients

The Shrimp

• 2 lbs Jumbo Shrimp (16-20 count), peeled and deveined (tails left on for presentation)
• 2 tbsp Olive Oil or Melted Butter (for coating the grill)
• 1 tbsp Cajun or Creole Seasoning (for a pre-grill dry rub)
• Fresh Parsley, chopped (for garnish)
• Lemon wedges (for serving)

Authentic Alabama White Sauce

• 1 cup Mayonnaise (high quality like Duke's or Hellmann's)
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp Brown Sugar
• 2 tsp Prepared Horseradish (add more for extra kick)
• 1 tsp Lemon Juice
• 1 tsp Worcestershire Sauce
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (adjust to taste)
• Salt and Freshly Cracked Black Pepper to taste

Instructions

Step 1: Create the Alabama White Sauce

1. In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, brown sugar, horseradish, lemon juice, and Worcestershire sauce.
2. Whisk the mixture vigorously until it is smooth and creamy.
3. Add the garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk again to incorporate the spices evenly.
4. Taste the sauce. It should be tangy with a hint of heat. If you prefer it spicier, add a pinch more cayenne or horseradish.
5. Set the sauce aside in the refrigerator for at least 30 minutes to let the flavors meld. Reserve half of the sauce for dipping at the table and use the other half for basting.

Step 2: Prepare the Arteflame Grill

1. Build a medium-hot fire in the center of your Arteflame grill using charcoal or wood. Allow the grill to heat up for about 15-20 minutes.
2. You want the flat steel cooktop to be hot enough to sear the shrimp instantly. Aim for a surface temperature of around 400°F to 450°F.
3. Clean the cooktop surface with a scraper if necessary, and apply a thin layer of olive oil or butter to the area where you will be cooking to create a non-stick surface.

Step 3: Season the Shrimp

1. Pat the peeled and deveined shrimp completely dry with paper towels. Removing excess moisture ensures a better sear.
2. Place the shrimp in a large bowl and toss them lightly with olive oil.
3. Sprinkle the Cajun or Creole seasoning over the shrimp and toss again to ensure they are evenly coated.

Step 4: Grill the Shrimp

1. Place the shrimp directly onto the hot, oiled steel cooktop. Arrange them in a single layer so they cook evenly.
2. Sear the shrimp for about 2 minutes on the first side. You should see a nice golden-brown crust forming.
3. Flip the shrimp over. Immediately brush a generous amount of the Alabama White Sauce over the seared side.
4. Cook for another 1-2 minutes until the shrimp are opaque and firm to the touch. Be careful not to overcook them, as shrimp can become rubbery quickly.

Step 5: Finish and Serve

1. Remove the shrimp from the grill and transfer them to a serving platter.
2. Drizzle a little more fresh sauce over the top or serve the reserved sauce on the side for dipping.
3. Garnish with freshly chopped parsley and plenty of lemon wedges. Serve immediately while hot and smoky.

Tips

Mastering shrimp on the Arteflame is easier than on traditional grills, but a few professional tips will elevate your dish. First, temperature management is key. Use the different heat zones of the Arteflame cooktop; keep the fire concentrated in the center for high heat searing, but move the shrimp to the outer edges if they are cooking too fast and you need to keep them warm without toughening the meat. Regarding the sauce, the horseradish is the secret weapon—it provides a nasal-clearing pungency that cuts through the richness of the mayonnaise. If you make the sauce a day in advance, the flavors will deepen significantly, resulting in a more robust profile. Lastly, never marinate the shrimp in the white sauce before cooking; the acid in the vinegar and lemon juice will start to "cook" the shrimp (like ceviche) and ruin the texture. Always brush it on towards the end.

Variations

While the traditional Alabama recipe is a crowd-pleaser, you can easily customize this dish to suit different dietary needs or flavor preferences. The versatility of the Arteflame allows you to experiment with these variations alongside the main dish. Here are a few ways to tweak the recipe:

• Spicy Kick: Double the cayenne pepper and add a teaspoon of hot sauce or crushed red pepper flakes to the white sauce for a fiery version.
• Herbed Delight: Add fresh dill and chives to the white sauce for a ranch-style flavor profile that pairs wonderfully with seafood.
• Bacon Wrapped: Wrap each shrimp in a half-slice of thin bacon before grilling. The Arteflame crisps the bacon perfectly while keeping the shrimp moist.
• Low Carb / Keto: This recipe is naturally low carb, but ensure your mayonnaise has no added sugar and swap the brown sugar for a keto-friendly sweetener like erythritol.
• Alternative Proteins: This exact sauce and cooking method works incredibly well with chicken thighs or pork chops if you have guests who don't eat seafood.

Best pairings

Alabama BBQ Shrimp is a bold dish, so it pairs best with sides that can either absorb the sauce or provide a refreshing contrast to the richness. Southern classics are the most natural fit. A creamy bowl of cheese grits is the ultimate companion; the texture of the grits complements the snap of the shrimp, and they act as a perfect vessel for extra white sauce. For a vegetable side, try grilling corn on the cob directly on the Arteflame alongside the shrimp, slathered in butter and lime. A vinegar-based coleslaw or a cucumber and tomato salad can provide a crisp, acidic crunch that cleanses the palate between bites. To drink, an ice-cold pilsner, a sweet tea with lemon, or a crisp white wine like Sauvignon Blanc balances the tangy heat of the horseradish perfectly.

Conclusion

This Alabama BBQ Shrimp recipe on the Arteflame grill is more than just a meal; it's a celebration of Southern flavor and outdoor cooking innovation. The unique tangy and creamy profile of the Alabama White Sauce offers a refreshing departure from the usual sweet BBQ glazes, providing a sophisticated flavor palette that surprises and delights. By utilizing the Arteflame's solid cooktop, you achieve a professional-grade sear that traditional grates simply cannot match, preserving the shrimp's delicate texture. Whether you are hosting a summer backyard party or looking for a quick, flavorful weeknight dinner, this recipe is guaranteed to impress. Fire up your grill, whisk up that sauce, and get ready to enjoy one of the South's best-kept secrets right in your own backyard.