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BBQ Shrimp Recipe

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3.8 from 79 reviews

This BBQ Shrimp recipe features jumbo shrimp roasted in a flavorful blend of smoked paprika, chili, garlic, and cayenne, then tossed in a rich, velvety butter sauce infused with garlic, green onions, Worcestershire sauce, and lemon juice. Perfectly cooked in the oven for a quick 25-minute meal, it’s ideal served with crusty French bread and lemon wedges for a delicious, easy seafood dish.

Ingredients

Shrimp and Seasoning

  • 2 pounds raw jumbo shrimp (16-20 per pound, deveined, peeled, tails left on)
  • 1 tablespoon canola oil (or similar neutral cooking oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

Sauce

  • 6 tablespoons unsalted butter (cut into 4 pieces, divided)
  • 4 cloves garlic (finely minced)
  • 4 green onions (thinly sliced, with white/light green and dark green parts divided)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons freshly squeezed lemon juice

To Serve

  • Lemon wedges
  • Crusty French bread (sliced)

Instructions

  1. Prepare Oven and Rack: Place a rack in the center of your oven and preheat to 450°F (232°C). Line a rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Season the Shrimp: Pat the shrimp dry thoroughly to ensure even roasting. Place them in the center of the prepared baking sheet. Drizzle with canola oil and sprinkle smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper evenly. Toss gently to coat all shrimp well and spread them out in a single layer for uniform cooking.
  3. Prep Remaining Ingredients: While the oven preheats, have all remaining sauce ingredients ready and close to your stovetop: butter cut into pieces, garlic minced, green onions sliced with parts separated, Worcestershire sauce, and lemon juice.
  4. Roast the Shrimp: Place the baking sheet in the preheated oven and roast the shrimp for about 3 to 5 minutes. Watch carefully—the shrimp should just turn pink, opaque, and curl into a tight 'C' shape, indicating they are perfectly cooked without overcooking.
  5. Make the Sauce: While the shrimp roast, melt 1 piece of butter in a small saucepan over medium-low heat. Add the finely minced garlic and the white and light green parts of the green onions. Cook gently until fragrant, approximately 30 seconds, stirring to prevent burning.
  6. Incorporate Flavorings: Remove the saucepan from heat. Whisk in Worcestershire sauce and freshly squeezed lemon juice to combine flavors smoothly.
  7. Finish the Butter Sauce: Gradually whisk in the remaining pieces of butter one at a time, ensuring each piece melts fully and creates a smooth, velvety texture before adding the next. This slow incorporation helps achieve a rich and glossy sauce. Taste and adjust seasoning with salt and black pepper as needed.
  8. Toss and Serve: As soon as the shrimp come out of the oven, pour the warm butter sauce evenly over them and gently toss to coat the shrimp well. Sprinkle the reserved dark green parts of the green onions on top. Serve immediately with lemon wedges and crusty French bread to soak up the delicious sauce.

Notes

  • Keeping the shrimp tails on helps retain moisture and provides an attractive presentation.
  • Do not overcook shrimp; they cook quickly and become rubbery if left too long.
  • Use neutral oil like canola to avoid overpowering the smoky and spicy flavors.
  • This recipe pairs beautifully with crusty French bread to enjoy the buttery sauce.
  • Adjust cayenne pepper according to your heat preference.
  • If preferred, you can substitute Worcestershire sauce with soy sauce for a different umami flavor profile.

Find it online: https://recipethrive.com/bbq-shrimp-recipe/