Skillet BBQ Shrimp Recipe + Homemade Barbecue Sauce!

Skillet Barbecue Shrimp is going to be your new favorite tender and juicy BBQ shrimp recipe. A quick, easy, and healthy dinner idea that will be on the table in under 30 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. ?

Shrimp is always a special treat in our house. It’s one of those foods that I sometimes forget are so easy to make. Then we go weeks without having them. But, when I do bust out these little guys, the fam approves. ?

What makes these shrimp extra special is the addition of my homemade (but easy to make) barbecue sauce!

Is Shrimp Healthy?

Yassss! 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

There’s really only two ingredients in this dish – shrimp and my homemade barbecue sauce. Of course, if you are in a time crunch, grab your favorite barbecue sauce and go with that. But, homemade is almost always better, so if you have the time, give mine a try!

Here’s what you’ll need:

large raw shrimp
ketchup
vegetable oil
brown sugar
lemon juice
chili powder
ground cumin
hot sauce
Salt and fresh ground pepper

To garnish:

lemon slices
fresh chopped parsley

How to Make Skillet BBQ Shrimp

1. Prep: Thaw the shrimp.

2. 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.

3. Marinate: Add the shrimp to the bowl. Lightly toss them around to combine, and set them aside for 10 to 15 minutes.

4. 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 to 3 minutes. Flip over the shrimp and, using a pastry brush, brush on the reserved barbecue sauce.

5. Continue to cook the shrimp for 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.

5. Serve: Remove the shrimp from the skillet and transfer to a serving plate. Garnish the plate with lemon slices and parsley. Serve.

Tips for the Best Skillet Shrimp

Not all shrimp dishes are created equally. This is one of the bestest – if I do say so myself. Following these tips will ensure it turns out best for you, too:

Shrimp is very easy to overcook. The texture of overcooked shrimp is no bueno. Be sure you don’t walk away and return to overcooked shrimp. Cooked shrimp have a pink exterior with red tails and the flesh is slightly opaque and a little white in color.
Make sure your shrimp are raw, not precooked, shelled and deveined. You can leave the tail on or remove it. I like to leave it on.
Whenever possible, opt for farm-raised fresh shrimp. It will always taste better than frozen.
These shrimp will taste best served immediately after cooking.

What Goes with BBQ Shrimp?

Shrimp pairs really nicely with rice or riced cauliflower. It’s nice and light and balances the shrimp texture really well. Throw a sauteed or grilled veggie on the side and you’ve got yourself a complete and balanced meal. This grilled asparagus recipe is easy and goes great with shrimp!

Shrimp is also great as one half of a surf and turf dinner. Since this shrimp dish is in a barbecue sauce, your turf could be a half rack of ribs or a grilled filet! ?

I also love to use these shrimp in tacos or fajitas.

Skillet barbecue shrimp are great for topping a salad. Throw them on top of a bed of your favorite lettuce and veggies then top it with a yummy dressing like my maple balsamic vinaigrette.

You can also serve these little bites as an appetizer. Plate them, insert a toothpick into each, and serve. So simple!

How to Store and Reheat Leftovers

These skillet barbecue shrimp can be stored in your refrigerator and kept in an airtight container for about 2 to 3 days.
You could also freeze your shrimp in an airtight freezer safe container for about 3 months.
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 over low heat.

More Shrimp Recipes

ENJOY!

Tools Used in this Recipe

Skillet Barbecue Shrimp

This Skillet Barbecue Shrimp is going to be your new favorite tender and juicy shrimp recipe. A quick, easy, and healthy dinner idea that will be on the table in under 30 minutes!

Course: Dinner

Cuisine: American

Servings: 4

Calories: 183 kcal

Author: Katerina | Diethood

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 fresh ground pepper, to taste
lemon slices and fresh chopped parsley, to garnish

Instructions

In a mixing bowl combine 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.
Add shrimp to the bowl; lightly toss around to combine, and set aside for 10 to 15 minutes.
Heat ½ tablespoon oil in a large skillet over medium-high heat.
Add shrimp to the hot oil and cook for 2 to 3 minutes; flip over and, using a pastry brush, brush on reserved barbecue sauce, and continue to cook shrimp for 2 more minutes, 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.
Remove shrimp from skillet and transfer to a serving plate.
Garnish with lemon slices and parsley.

Recipe Notes