Pan Bbq Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. If shells remain, ensure they are removed except tails if you prefer. Leave shrimp whole (do not chop).

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs apple cider vinegar, 3 tbs prepared barbecue sauce, 1 tsp Worcestershire sauce and 1 tsp hot sauce if using. Whisk until sugar dissolves and mixture is homogenous.

Add aromatics & seasonings

Stir the minced garlic, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt and 1 tsp red pepper flakes (optional) into the marinade. Taste a small amount (or a drop on a spoon) and adjust salt, heat or sweetness as desired.

Marinate shrimp briefly

Place the dried shrimp in a shallow dish or zip-top bag. Pour 3/4 of the prepared marinade over the shrimp (reserve about 1/4 for finishing). Toss to coat thoroughly. Marinate at room temperature for 10–15 minutes or refrigerate for up to 30 minutes; avoid marinating much longer to prevent the shrimp from becoming mushy.

Heat pan

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil and swirl to coat the pan.

Cook shrimp

Arrange shrimp in a single layer in the hot skillet, leaving space so they sear instead of steam. Cook undisturbed for 1.5–2 minutes, until edges turn opaque and bottom develops light browning. Flip shrimp and add remaining marinade reserved earlier, allowing it to bubble and glaze the shrimp as they finish—another 1.5–2 minutes. Total cook time should be about 3–4 minutes depending on size; shrimp are done when opaque and firm (internal temp 120–125°F if using a thermometer).

Finish with butter and lemon

Lower heat to medium. Push shrimp to one side slightly and add 2 tbs butter to the pan. As butter melts, spoon it and any pan juices over the shrimp. Squeeze 1 tbs fresh lemon juice over everything and stir briefly to combine; cook 15–30 seconds more just to meld flavors.

Serve

Transfer shrimp to a serving plate. Spoon any remaining glaze from the pan over the shrimp. Sprinkle 2 tbs chopped fresh parsley on top and serve immediately with lemon wedges on the side.