Barbecue Shrimp Recipe

My mom has the best recipe for shrimp, and it's one of those "eyeball it" recipes ... her hand-written notes that are in my big, pre-Pinterest three ring binder contain not a single measurement. Just ingredients and instructions.

The recipe is called "Barbecue Shrimp" but it's about the furthest thing from a true barbecue flavor. And there is no barbecue sauce in it. We're a bit perplexed by the name, but that's how it was shared with her by a friend, so Barbecue Shrimp it is. 

I thawed half of a large bag of frozen shrimp under running water, added it to an 8x8 glass pan, and gave it several shakes of black pepper. When you think you're done, ADD MORE PEPPER. Seriously. Then add to the whole glass pan several shakes of Texas Pete or Tabasco (I'm a Texas Pete girl myself) and a healthy dose of Worcestershire sauce. I just call that last ingredient Lea & Perrins because I can't pronounce "Worcestershire" without getting all tongue-tied.

Then you just put some pats of butter all over the top and broil the dish until the shrimp are nice and pink and done. And that's all I got for ya regarding instructions.

I'm sorry they are not more precise ... if you have any questions, email me or leave the questions in the comments!

PS: Make some crusty bread to go with this shrimp; it creates the most amazing broth for dipping crusty, buttery bread in.


  1. Thanks for sharing this recipe, April. I love anything barbeque so I'll have to try this out! I'm a new follower to your blog and love it!

    Karen in London

  2. This is totally New Orleans style BBQ shrimp and is very close to the recipe I have from Mr. B's Bistro Cookbook:
    •16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
    •1/2 cup Worcestershire sauce
    •2 tablespoons fresh lemon juice (about 2 lemons)
    •2 teaspoons ground black pepper
    •2 teaspoons cracked black pepper
    •2 teaspoons Creole seasoning
    •1 teaspoon minced garlic
    •1 1/2 cups (3 sticks) cold unsalted butter, cubed
    •French bread as accompaniment
    I love that you control the butter in yours! Can't wait to try and I just love your blog!

    1. We love Mr. B's Bistro and my husband always gets their BBQ Shrimp!

  3. This look so yummy and easy to throw together for a week night meal! I definitely need to try ASAP!

  4. This looks amazing! Quick Q: do you use peeled or unpeeled frozen shrimp?

    1. Unpeeled, great question and I should have included that!

  5. These look perfect for an easy week night meal! I'll be make this soon for sure!
    Ally - Life as I know it

  6. yum...i am always afraid to cook shrimp (bad experience once) at home but i think i will have to try.

  7. ooo those sound great- will be saving this! and I always feel like an idiot when I say worcestershire too haha

  8. This sounds so yummy. You always share the best sounding recipes!

  9. Yum! I love BBQ shrimp, but I've also always wondered how in the world it got that name?! Your recipe sounds simple and fantastic.


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