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Skillet Barbecue Shrimp Recipe

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3.9 from 15 reviews

This Skillet Barbecue Shrimp recipe delivers a quick and flavorful meal featuring succulent shrimp coated in a homemade tangy and spicy barbecue sauce. Ready in just 25 minutes, it’s perfect for a weeknight dinner and is garnished with fresh parsley and lemon wedges for an extra burst of freshness.

Ingredients

Shrimp and Marinade

  • 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)

For Serving

  • Lemon wedges
  • Fresh chopped parsley

Instructions

  1. Prep. Thaw the shrimp if frozen to ensure even cooking and proper texture.
  2. Make the barbecue sauce. In a mixing bowl, combine the ketchup, 1 tablespoon of vegetable oil, brown sugar, lemon juice, chili powder, ground cumin, hot sauce, salt, and pepper. Whisk thoroughly until the mixture is smooth and well-integrated. Remove 2 tablespoons of this sauce and set aside for glazing during cooking.
  3. Marinate. Add the raw shrimp to the remaining barbecue sauce in the bowl. Toss gently to coat all shrimp evenly. Let the shrimp marinate for 10 to 15 minutes to absorb the flavors.
  4. Cook. Heat ½ tablespoon of vegetable oil in a large skillet over medium-high heat. Remove shrimp from the marinade, discarding the excess marinade. Place shrimp in the hot skillet and cook for about 1 minute. Flip the shrimp, then brush the reserved 2 tablespoons of barbecue sauce over the cooked side. Continue cooking for another minute or until shrimp turn pink with red tails and the flesh appears slightly opaque and white.
  5. Finish and serve. Transfer the cooked shrimp to a serving plate, garnish with fresh chopped parsley, and serve immediately alongside lemon wedges to squeeze over the shrimp for added brightness.

Notes

  • Use large shrimp for best texture and flavor absorption.
  • Do not overcook shrimp to avoid rubbery texture; they cook quickly and are done when pink and opaque.
  • Adjust hot sauce quantity based on your preferred spice level.
  • Serve immediately for the best taste and texture.
  • Can be paired with rice, crusty bread, or a fresh salad for a complete meal.

Find it online: https://dishcooks.com/skillet-barbecue-shrimp-recipe/