This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness.
Makes 2 Large or 4 Small Portions of Barbecued Shrimp
Makes 2 Large or 4 Small Portions of Barbecued Shrimp
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Ingredients:
- 1 pound (16-20 per lb.) jumbo shrimp, shell-on, deveined (sold as "raw, ready to peel")
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper, or to taste
- lemon wedges
Preparation:
Rinse and drain shrimp well. Combine with all ingredients in a mixing bowl, and toss until the sugar is dissolved and the shrimp are coated. Cover and let sit for 15 minutes in the fridge.
Preheat a skillet on medium-high flame until hot. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred, and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals. Remove to a plate, and when cool enough to handle, serve warm with lemon.
Preheat a skillet on medium-high flame until hot. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred, and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals. Remove to a plate, and when cool enough to handle, serve warm with lemon.