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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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
Yes, just thaw them in the fridge overnight or under cold running water before cooking.
They'll turn pink, curl into a loose "C" shape, and feel firm but not tough.
Absolutely-just cook the shrimp in batches so they sear properly instead of steaming.
A skillet with a little butter over low heat works best.
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📖 Recipe
Perfect BBQ Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Description
A bold, buttery BBQ shrimp dish with a smoky-sweet spice rub and zesty lemon, all cooked in a skillet in under 30 minutes. Perfect for weeknights or entertaining.
Ingredients
- 1 tsp paprika
- 1 tsp ancho chile powder
- ½ tsp ground cumin
- ½ tsp sugar
- ½ tsp salt
- 1 lb jumbo or extra-large shrimp, peeled and deveined
- 4 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 2 scallions, sliced (for garnish)
Instructions
- In a large bowl, mix paprika, ancho chile powder, cumin, sugar, and salt.
- Toss shrimp in the spice mix until evenly coated; set aside.
- Melt butter in a large skillet over medium heat.
- Add garlic and stir for about 1 minute until fragrant but not browned.
- Add the seasoned shrimp and cook, stirring often, for 3-4 minutes until shrimp start to turn pink with a few opaque spots.
- Pour in Worcestershire sauce, lemon juice, and water; stir and simmer for 1-2 minutes until shrimp are fully cooked.
- Top with scallions and serve immediately.
Notes
Serve with crusty bread to soak up the sauce. Don't overcook the shrimp. You can season them a few hours in advance and refrigerate until ready to cook. Add cayenne for more heat. Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 260
- Sugar: 1g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 190mg
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