Virginia Grilled Molasses-Glazed Shrimp

Introduction

This Virginia-inspired grilled molasses-glazed shrimp recipe is a quick, flavorful dish that sears beautifully on the Arteflame grill. The natural sweetness of molasses caramelizes over blazing wood fire heat, locking in flavor and producing intense depth and color. This recipe celebrates Chesapeake Bay shrimp with a smoky twist, all grilled to perfection—no pots, pans, or ovens needed.

Ingredients

• 1½ lbs Chesapeake Bay shrimp (peeled and deveined, tails on)
• ¼ cup molasses
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (for grilling)
• Salt and cracked black pepper to taste
• Fresh chopped parsley (for garnish)
• Lemon wedges (to serve)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil over three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper napkins and let the fire build. Within 20 minutes, your grill’s center grate will reach temperatures over 1,000°F – perfect for searing.

Step 2: Prep the marinade

1. In a small bowl, combine molasses, Dijon mustard, apple cider vinegar, soy sauce, and minced garlic.
2. Whisk until smooth and well blended.
3. Place shrimp in a shallow dish or resealable bag and add the marinade. Toss to coat.
4. Marinate for 15-20 minutes while the grill heats.

Step 3: Grill the shrimp

1. Add a pat of butter to the Arteflame flat griddle cooktop near the hotter edge (closer to the center).
2. Remove shrimp from marinade and grill on the flat top in butter, allowing them to sizzle and caramelize in their juices.
3. Sear a few shrimp directly on the center grill grate briefly for a charred, smoky note—this only takes 30-60 seconds per side due to the intense heat.
4. Transfer shrimp from the center grate to the flat cooktop to finish cooking slowly. This reverse searing method ensures juicy shrimp with amazing color and caramelized glaze.
5. Cook until shrimp are opaque and slightly curled—about 3-4 minutes per side. Remove from heat when internal temp is 120°F. They’ll finish cooking off the grill.

Step 4: Serve

1. Plate shrimp, garnish with chopped parsley, and serve with lemon wedges.

Tips

• Don’t over-marinate the shrimp—20 minutes is perfect to absorb flavor without compromising texture.
• Finish grilling on the flat top to control final doneness and preserve juiciness.
• Use butter instead of oil for better browning and flavor on the griddle.
• Monitor grill zones; move shrimp closer to or farther from center depending on how quickly they cook.
• Wood choice affects flavor—fruitwood like applewood complements the molasses sweetness beautifully.

Variations

1. Spicy Virginia Heat: Add 1 tsp crushed red pepper flakes or 1 tbsp hot sauce to the marinade for a fiery twist.
2. Honey Lime Shrimp: Swap molasses for honey, add zest and juice of one lime for a tangy-sweet flavor profile.
3. Bourbon Molasses Glaze: Add 1 tbsp of bourbon to the glaze for a rich, smoky depth fitting for an elevated seafood experience.
4. Southern BBQ Shrimp: Use BBQ sauce instead of soy and mustard, and add a pinch of smoked paprika to bring bold Southern notes.
5. Garlic Herb Butter Shrimp: Skip the glaze and baste shrimp in garlic herb butter while cooking for a classic herbaceous flavor.

Best pairings

• Grilled corn on the cob with herb butter
• Charred lemon-garlic asparagus
• Smoked sweet potato wedges
• Cold Virginia white wine (Viognier or Chardonnay)
• Rustic artisan bread with whipped honey butter

Conclusion

Cooking molasses-glazed Chesapeake Bay shrimp over the Arteflame grill is the ultimate way to harness fire and flavor. With its unique design and professional-level sear capabilities, the Arteflame allows you to cook faster, cleaner, and tastier—all at once. Whether you're feeding a family or entertaining friends in your backyard, this Virginia seafood dish is sure to impress.