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Skillet Barbecue Shrimp is going to be your new favorite tender and juicy BBQ shrimp recipe. A quick, easy, and light dinner idea that will be on the table in 20 minutes!
Easy Skillet BBQ Shrimp
This is my go to shrimp recipe when I want to make something so super easy and quick but also full of flavor and more exciting than chicken. These shrimp are tender, juicy and full of the great barbecue flavors we love. I’ve yet to meet a shrimp lover who hasn’t raved about this recipe. 🍤
What makes these shrimp extra special is the addition of my homemade (but easy to make) barbecue sauce!
Is Shrimp Healthy?
Yes! Shrimp is an excellent protein source. In fact, it could replace meat or chicken as a source of protein in your diet. Shrimp is both low calorie and packed full of important nutrients. They are a fantastic source of vitamins D and B and omega-3 fatty acids.
Recipe Ingredients
This recipe really comes down to two main ingredients: shrimp and barbecue sauce. I like to use my homemade barbecue sauce because it adds so much flavor, but if you’re short on time, your favorite store-bought sauce will work just fine. If you have a few extra minutes, though, I definitely recommend giving my homemade version a try!
- Shrimp: Large raw shrimp work best here. You can use fresh or frozen, make sure they’re peeled and deveined.
- Barbecue Sauce: I make my own with ketchup, vegetable oil, brown sugar, lemon juice, chili powder, ground cumin, hot sauce, salt, and black pepper. It’s sweet, tangy, and has just the right kick.
- Garnish: Fresh chopped herbs like cilantro or parsley add a pop of color and flavor. I also like to serve the shrimp with lemon wedges for a bright, fresh finish.
How to Make Skillet BBQ Shrimp
- Prep: Thaw the shrimp if frozen.
- Make Sauce: In a mixing bowl combine the ketchup, 1 tablespoon oil, brown sugar, lemon juice, chili powder, ground cumin, hot sauce, salt, and pepper. Whisk everything together until thoroughly combined. Remove 2 tablespoons of the prepared barbecue sauce and set it aside.
- Marinate: Add the shrimp to the bowl. Lightly toss them around to combine, and set them aside for 10 to 15 minutes.
- Cook: Heat ½ tablespoon of oil in a large skillet over medium-high heat. Add the shrimp to the hot oil and cook them for 2 minutes. Flip over the shrimp and, using a pastry brush, brush on the reserved barbecue sauce. Continue to cook the shrimp for 1 to 2 more minutes, or until they’re cooked through. Cooked shrimp have a pink exterior with red tails, and the flesh is slightly opaque and a little white in color.
- Serve: Remove the shrimp from the skillet and transfer to a serving plate. Garnish the plate with lemon slices and parsley. Serve.
Katerina’s Recipe Tips
- Shrimp is very easy to overcook. Shrimp cooks quickly, in 2 to 3 minutes at the most. Cooked shrimp have a pink exterior with red tails, and the flesh is slightly opaque and a little white in color.
- Use raw shrimp. Make sure you are using raw shrimp and not precooked cocktail shrimp.
- Don’t overcrowd the pan. Give the shrimp some space when cooking so they don’t steam. If you’re making a big batch, cook them in batches for the best texture.
- Tail on or off – your choice. Leaving the tails on makes for a prettier presentation, especially if you’re serving these as an appetizer. For tacos or salads, I usually remove the tails for easier eating.
What Goes with Shrimp?
This barbecue sauce shrimp pairs perfectly with rice or riced cauliflower, and it’s always a win with a quick veggie on the side. I love serving it with this grilled asparagus.
Since the shrimp is cooked in barbecue sauce, it would be delicious alongside a half rack of ribs or a juicy grilled filet for a fun surf-and-turf dinner.
These BBQ shrimp are also awesome in tacos or shrimp fajitas, or you can toss them on top of a Caesar salad for something lighter. Or keep things simple and serve them as an appetizer with toothpicks.
How to Store and Reheat Leftovers
- Fridge. Leftovers can be stored in your refrigerator in an airtight container for 2 days.
- Freezer. You could also freeze your shrimp in an airtight container for 2-3 months.
- Reheat. Shrimp aren’t known for being great reheated. If you do have leftovers, I suggest serving them cold over a salad. If you would like to heat them, you can put them in a pan and reheat them over low heat for a minute or two.
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Skillet Barbecue Shrimp
Ingredients
- 1 pound raw large shrimp, (tails on or off)
- 2 tablespoons ketchup
- 1½ tablespoons vegetable oil, divided
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon hot sauce, or to taste
- salt and freshly ground black pepper, to taste
- lemon wedges and fresh chopped parsley, for serving
Instructions
- Prep. Thaw the shrimp if frozen.
- Make the barbecue sauce. In a mixing bowl, combine the ketchup, 1 tablespoon oil, brown sugar, lemon juice, chili powder, ground cumin, hot sauce, salt, and pepper; whisk until thoroughly combined. Remove 2 tablespoons of the prepared barbecue sauce and set it aside for later.
- Marinate. Add the shrimp to the bowl with the barbecue sauce; lightly toss around to combine, and set aside for 10 to 15 minutes.
- Cook. Heat ½ tablespoon of oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and discard the marinade. Transfer the shrimp to the hot oil and cook for 1 minute; flip over and, using a pastry brush, brush on the reserved 2 tablespoons of barbecue sauce. Continue to cook the shrimp for 1 more minute, or until cooked through. Cooked shrimp have a pink exterior with red tails, and the flesh is slightly opaque and a little white in color.
- Finish and serve. Remove the shrimp from the skillet and transfer to a serving plate. Garnish with herbs and serve with lemons.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Have not tried this, yet !will tonite!