Bbq Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season both sides with the kosher salt and freshly ground black pepper; set aside while you make the sauce (about 5 minutes).

Mince aromatics

Finely mince the garlic and jalapeño. If you prefer less heat, remove and discard the jalapeño seeds before mincing.

Make sauce

In a large skillet (10-12 inch) set over medium heat, add the butter and olive oil. When the butter is melted and starts to foam (about 1 minute), add the minced garlic and jalapeño and sauté, stirring, until fragrant and softened, about 1 to 1 1/2 minutes—do not brown the garlic.

Add flavorings

Stir in the light brown sugar, smoked paprika, ground cumin, hot sauce, and worcestershire sauce. Cook while stirring for 30 seconds to bloom the spices and dissolve the sugar.

Finish sauce

Add the fresh lemon juice and honey, stir to combine, and bring the sauce to a gentle simmer for 30 seconds. Taste and adjust: add more hot sauce or red pepper flakes if you want extra heat, or a pinch more salt if needed.

Sauté shrimp

Increase heat to medium-high. Add the seasoned shrimp to the skillet in a single layer (work in two batches if necessary to avoid crowding). Cook, stirring or flipping once, until the shrimp turn pink and opaque and develop slight sear marks, about 1.5 to 2 minutes per side for jumbo shrimp (total 3–4 minutes). Spoon sauce over the shrimp as they cook so they become glazed.

Combine and thicken

If you cooked in batches, return all shrimp to the pan. Cook for an additional 30 seconds to 1 minute, stirring, so the sauce thickens slightly and coats the shrimp. If sauce is too thin, increase heat briefly and stir until it reduces to a glossy glaze.

Garnish and serve

Remove skillet from heat. Sprinkle chopped parsley over the shrimp and add a light grind of black pepper and the optional red pepper flakes if desired. Transfer to a warmed serving platter and serve immediately with lemon wedges for squeezing over the shrimp.