Skillet Barbecue Shrimp
This Skillet Barbecue Shrimp is going to be your new favorite tender and juicy shrimp recipe. A quick, easy, and light dinner idea that will be on the table in 20 minutes!
Servings: 4
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
Calories: 183kcal | Carbohydrates: 6g | Protein: 23g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 987mg | Potassium: 140mg | Fiber: 1g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 3mg
