BBQ Shrimp is juicy, buttery, and packed with smoky, garlicky flavor. Ideal for a weeknight, the shrimp roast quickly in the oven, then get tossed in a bright, savory sauce that’s perfect for soaking up with crusty bread.
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Juicy BBQ shrimp ready in just 25 minutes!
While the name says “BBQ,” there’s no grill involved in this BBQ shrimp recipe. Instead, you get a deeply savory, slightly tangy, smoky and buttery sauce that coats every bite of oven-roasted shrimp. Delectable!
Serve this recipe straight from the pan with plenty of bread for soaking up that delicious sauce and dinner is done.
Let’s talk about why this recipe works so well:
- Fast and Impressive. This recipe has restaurant-style flavor, but it requires only 10 minutes of cooking time in the oven. (For more quick and easy shrimp recipes, try my Shrimp Bowl or Grilled Shrimp.)
- Big, Bold Flavor. You get the smoky, earthy spices you love from BBQ, plus bright lemon, savory Worcestershire, and the juicy shrimp bathed in butter. So! Good!
- Oven-Roasted Simplicity. No heating up the grill or cleaning the grates!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Jumbo Shrimp. I purchase frozen jumbo EZ peel shrimp, thaw overnight, then remove the shells myself, leaving the tails on.
- BBQ Seasonings. Smoked paprika, chili powder, garlic powder, onion powder, kosher salt, ground black pepper, and cayenne pepper.
- Butter. Creates that rich, velvety sauce.
- Garlic and Green Onions. To create a savory, aromatic base for the sauce.
- Worcestershire Sauce. Adds umami and complexity.
- Lemons. You’ll need lemon juice for the sauce, plus additional lemon wedges for serving.
- Crusty French Bread. This No Knead Bread would also work well!
Step-By-Step Instructions
Prep the Oven and Pan. Preheat your oven to 450°F and line a rimmed baking sheet with parchment paper.
Season the Shrimp (photo 1). Pat the shrimp dry and place them on the baking sheet. Toss with oil and seasonings, then spread into a single layer.
Roast the Shrimp. Place the shrimp in the oven and roast for 3 to 5 minutes, until just cooked through. They should be pink, opaque, and curl into a “C.”
Make the Sauce (photo 2). While the shrimp cook, melt one piece of butter in a small saucepan over medium-low heat. Add the garlic and the white/light green parts of the green onions. Cook for about 30 seconds, until fragrant. Remove from heat and whisk in the Worcestershire sauce and lemon juice.
Finish the Sauce (photo 3). Add the remaining butter one piece at a time, whisking until each piece melts fully before adding the next. This creates a smooth, velvety sauce. Taste and adjust seasoning as needed.
Toss and Serve (photo 4). Pour the sauce over the shrimp and toss gently to coat. Finish with the green onion tops and serve immediately with lemon wedges and crusty bread. ENJOY!
What to Serve with BBQ Shrimp
- Crusty Bread. Essential for soaking up the sauce! Buy a baguette or French bread, or try this homemade Rosemary Olive Oil Bread.
- Rice or Grits. Cheesy grits would be amazing with this BBQ shrimp! Cooked brown rice is great for soaking up the sauce too.
- Salad. You can either add the shrimp directly to a salad as a protein, or serve a simple salad like this Arugula Salad on the side.
- Veggies. Make it a meal with Sauteed Cabbage or Air Fryer Broccoli.
BBQ Shrimp
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Ingredients
For the Shrimp:
- 2 pounds raw jumbo shrimp 16-20 per pound, deveined, peeled, tails left on*
- 1 tablespoon canola oil or similar neutral cooking oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
For the Sauce:
- 6 tablespoons unsalted butter cut into 4 pieces, divided
- 4 cloves garlic finely minced
- 4 green onions thinly sliced, with white/light green and dark green parts divided
- 3 tablespoons Worcestershire sauce
- 2 tablespoons freshly squeezed lemon juice
- Lemon wedges for serving
- Crusty French bread sliced, for serving
Instructions
- Place a rack in the center of the oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper.
- Pat the shrimp dry. Place in the center of the prepared baking sheet, then toss with the oil, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Spread into a single layer. Set aside.
- While the oven preheats, ensure that you have every remaining ingredient prepped and near the stove.
- Once the oven is preheated, place the shrimp in the oven and roast 3 to 5 minutes, until the shrimp are just barely cooked through; they should turn pink and opaque and tighten into a "C."
- As soon as the shrimp go into the oven, make the sauce: In a small saucepan over medium-low heat, melt 1 piece of the butter. Add the garlic and the white/light green parts of the green onions. Cook until fragrant, about 30 seconds.
- Turn off the heat. Whisk in the Worcestershire sauce and lemon juice.
- Working 1 piece at a time, continue to whisk in the butter, waiting until each piece melts fully before adding the next. Be patient, as it will take each piece will take longer than you expect to melt (this gradual process gives you a smooth, velvety sauce). Taste and season with salt and/or black pepper to taste.
- Pour the sauce evenly over the top of the roasted shrimp and toss gently to coat. Finish with the reserved green onion tops and serve with additional lemon wedges and crusty bread.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 2 days.
- TO REHEAT: Warm gently on the stove or in the microwave. Be careful not to overcook the shrimp.
- *I purchase frozen jumbo EZ peel shrimp, thaw overnight, then remove the shells myself, leaving the tails on.
