Vision Grill Summer Recipes

 Mouthwatering Summer Shrimp Recipes


Carolina Style Shrimp
Looking to grill a simple and delicious helping of shrimp with a perfect balance of tang and sweetness? Look no further than this Carolina Style Shrimp recipe.

You Will Need:

  • 2 half-size disposable aluminum pans
  • Vision Grills Carolina Style Dry Rub
  • Vision Grills Carolina Style BBQ Sauce
  • 2 lbs. of thawed and deveined shrimp
  • 1/2 lemon
  • 2 sticks salted butter

Click here to find the Vision Grill ingredients listed above on their website.


  1. Heat your Vision Grill up to 250ºF
  2. Pour 2 lbs. of shrimp into one pan
  3. Pour enough Vision Grills Carolina BBQ Sauce to coat the bottom of the second pan
  4. Pour a generous coating of Vision Grills Carolina Style Dry Rub onto the shrimp
  5. Hand toss the shrimp to evenly coat in the rub, add more seasoning if needed
  6. Move over the shrimp into the BBQ coated pan
  7. Squeeze a half of a lemon onto the shrimp
  8. Place two sticks of unsalted butter on top of the shrimp
  9. Place the pan of shrimp directly onto your grill rack
  10. Close your grill and cook the shrimp for about 35 minutes or until fully cooked to at least 120ºF
  11. Remove the pan from the grill with caution and enjoy!

Pour Carolina Sauce

Pour Carolina Rub

Hand Toss Shrimp

Move Shrimp Over

Squeeze Lemon

Add Butter

Place Shrimp On Grill

Cooking Shrimp

Remove & Enjoy!

Grilled Coconut Curry Shrimp with Apricot Dipping Sauce

Giant, succulent shrimp can be the jewels of the sea when prepared properly and not overdone. Another great recipe, courtesy Damon & Lu of Vision Grills, is this delicious Grilled Coconut Curry Shrimp with Apricot Dipping Sauce. This is a healthier option than deep-frying this favorite dish and, without the breadcrumbs commonly found in coconut shrimp recipes, makes for a gluten-free option everyone can enjoy. With the subtle hint of curry in the backdrop of the tropical flavors, this is simply the most amazing coconut shrimp you could possibly imagine!


  • 2-pound 6-8 count shrimp (large shrimp) – peeled and deveined
  • ½ cup cream of coconut
  • 2 Tbsp. curry powder
  • 7 oz. bag shredded coconut
  • Cooking oil spray

Apricot Dipping Sauce Ingredients:

  • 1 cup apricot preserves
  • 1/8 cup rice vinegar
  • 1/8 cup Croix Valley Honey Dijon Barbecue ‘N Brat Sauce
  • 1 Tbsp. red pepper flakes


  1. Combine cream of coconut and curry powder in a bowl or plastic baggie. Add shrimp. Place in refrigerator for 30 minutes.
  2. Put shredded coconut in food processor and chop until fine.
  3. Combine Apricot Dipping Sauce ingredients completely, cover and place in refrigerator.
  4. After 30 minutes have passed, remove shrimp from coconut curry marinade, cover completely with finely chopped coconut, and lightly spray with cooking oil.
  5. Place shrimp on a 375⁰ grill for 8-10 minutes, or until fully cooked and coconut is beginning to brown.
  6. Serve shrimp immediately with Apricot Dipping Sauce.


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