Perfect BBQ Shrimp Recipe

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There's something about summer evenings that makes me think of shrimp sizzling in butter with garlic. This bbq shrimp recipe is quick, bold, and ready in under 30 minutes. It's the kind of dish that feels fancy but is secretly so easy to pull off on a weeknight.

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Why this bbq shrimp recipe works
Ingredients you'll need
Step-by-step instructions
Tips for success
Storage and reheating
Serving ideas
FAQ
Recipes you may also like
📖 Recipe
💬 Reviews

If you're in the mood for more easy shrimp ideas, you should definitely try my garlic chicken and shrimp recipe too. It's another one-pan wonder that saves dinner on busy nights.

Why this bbq shrimp recipe works

This recipe doesn't actually involve a grill-it's made right in a skillet on the stovetop, which means you can enjoy it year-round. The spice rub gives the shrimp deep flavor, the butter and garlic make it rich and comforting, and the lemon juice brightens everything up.

Plus, it's:

Done in 25 minutes start to finish
Perfect as an appetizer or main
Flexible enough for weeknight dinners or backyard gatherings

Ingredients you'll need

Here's a quick rundown of what goes into this dish:

Paprika, ancho chile powder, cumin, sugar, and salt - the base for a smoky-sweet spice rub
Shrimp - I recommend jumbo or extra-large, peeled and deveined
Butter and garlic - the dream team for bold flavor
Worcestershire sauce - adds savory depth
Fresh lemon juice - brings brightness to balance the richness
Water - helps the sauce come together
Scallions - sprinkled on top for a fresh finish

Step-by-step instructions

Season the shrimp

Mix paprika, ancho chile powder, cumin, sugar, and salt in a large bowl. Toss the shrimp in the spice mix until evenly coated. Set aside while you get the skillet going.

Cook the garlic

Melt the butter in a large skillet over medium heat. Add the garlic and stir for about a minute. Don't let it brown-you just want it fragrant.

Cook the shrimp

Add the seasoned shrimp to the skillet and cook, stirring often, for 3-4 minutes. They should start turning pink but still have a few opaque spots.

Build the sauce

Pour in Worcestershire sauce, lemon juice, and water. Stir and let everything simmer for another 1-2 minutes, until the shrimp are fully cooked.

Finish and serve

Top with scallions and serve right away.

Pro tip: Have some crusty bread ready to soak up the buttery sauce-you won't want to waste a drop.

Tips for success

Don't overcook: shrimp cook quickly-pull them off the heat as soon as they're opaque.
Make ahead: you can season the shrimp a few hours early and keep them in the fridge until you're ready to cook.
Adjust the spice: if you like more heat, add a pinch of cayenne to the spice rub.

Storage and reheating

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or butter-microwaving can make shrimp rubbery.

Serving ideas

This shrimp is so versatile:

Serve it over rice or pasta for a quick dinner.
Pair it with a crisp green salad for something lighter.
Set it out as an appetizer at a party-it disappears fast!

FAQ

Can I use frozen shrimp?

Yes, just thaw them in the fridge overnight or under cold running water before cooking.

How do I know when shrimp are done?

They'll turn pink, curl into a loose "C" shape, and feel firm but not tough.

Can I double this recipe?

Absolutely-just cook the shrimp in batches so they sear properly instead of steaming.

What's the best way to reheat?

A skillet with a little butter over low heat works best.

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📖 Recipe

Yield: 4 servings