Barbecued Shrimp

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Most Helpful Positive Review

Dec 08, 2008

I scaled the recipe down to use a 1 lb bag of frozen, uncooked shrimp. I just cooked it in a skillet on the stove instead of the Dutch oven/bake method. I made the sauce and heated through, then added the shrimp and cooked for about 10 minutes until the shrimp was pink. Meanwhile, I microwaved a steamer bag of Asian veggies and when the shrimp were done, plated the shrimp, dumped the veggies into the remaining sauce, stirred to coat, then served with the shrimp. A quick and easy meal that was delicious! This is the best way I've prepared shrimp to date - hubby couldn't stop raving about it!

—sixkyej

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Most Helpful Critical Review

Nov 16, 2010

I had high hopes for this dish but it was a bust. There was so much butter and oil sauce left over. The lemons made the sauce taste bitter. Why did I need to use 3 different pots/pans? It should be called a scampi and it wasn't a good one at that. I don't get the high marks at all sorry

—emiy1983

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88 Ratings

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Nov 11, 2007

This was a yummy recipe and very easy. I try to review recipes "as written" so those reading reviews will actually get a review of the posted recipe, but in this case I didn't have fresh shrimp. Instead, I used thawed frozen shrimp. I prepared the sauce and ladled it over the shrimp and placed it into the oven to bake as directed. The end result was great. I reduced the size of the recipe to "1" which used 1 -lb of shrimp and it fed two easily with salads. I'll cut back a pinch on the salt next time.

—Debbie

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Jan 18, 2003

First I would just like to thank Tom for submitting this recipe. I had been searching for a recipe for barbecued shrimp for months with no luck. Well, I actually found one recipe but it was for shrimp grilled on a grill covered in bbq sauce. Now lets just get right into it. This recipe is great. I had 10 different people try some shrimp and they all loved it. Nobody could find anything wrong with it except for some weak people complaining about how hot(spice wise) it was. Another great thing about the recipe is that its very easy to make and doesn't take long at all. Just follow the simple instructions that were provided and you shouldn't run into one problem. The only negative about this recipe is the price. I didn't have most of the items on the list so I had to go buy them in addition to the jumbo shrimp. I probably ended up spending $100 on the dinner but it was well worth it. So if you are looking for some "real" barbecued shrimp, give this recipe a try because it definitely will not disappoint.

—pharcyder

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Jan 13, 2010

Well, your biggest challenge is reducing this recipe to what you want. I tried this recipe because we loved the barbecued shrimp we got in N.O.L.A. Great basic recipe! What do you like? Garlic? Lemon? Spicey? I reduced this recipe for 1 lb. shrimp as follows: 1/4 C. butter, 1/4 C. EVOO, 1T. Worces, 1 T. pepper, 1 lemon sliced, 1/2 t. hot pepper sauce, 1/2 t. Italian, 2 cloves garlic, 1/3 t. paprika, 1/2 t. salt. and added 1/2 t. Old Bay, 1 T. tomato paste. What would I do different? I left the shell on my raw shrimp and cut down the back to remove the vein. Would do this again, but make my sauce with 4 cloves minced garlic, 1 t. hot sauce, 1 t. Old Bay, 2 T. tomato SAUCE, cook the sauce the night before, marinate the cooled sauce with the raw shrimp overnight. Before you cook, dump it all together in a pan, cook at 450 for 5 min. Stir, cook for another 5 min, check for doneness, bake until just turned pink. Delisioso, and messy! But ask yourself, what do I like? And, as the cooking shows advise, taste, taste, taste, as you are cooking the sauce.

—Debra

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Jan 18, 2003

I used frozen shrimp and cut it way down to feed just my family. Everybody who has tried it has really liked it. Definitely goes great with Italian bread!

—JUNIEBIRD

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Nov 24, 2010

Won't make this again. Shrimp is much better just steamed with cocktail sauce and alot less fat and calories.

—myboysmom

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Nov 10, 2010

This dish was so easy and so good. I made 1 serving using medium shrimp. I cooked the sauce, poured it over the shrimp and put them directly into the oven for about 9 minutes. They were perfect with white rice, a veg and of course bread to sop up the sauce. Yum!

—Bettina

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Nutrition

Calories
854 kcal
43%

Carbohydrates
9.7 g
3%

Cholesterol
542 mg
181%

Fat
69.5 g
107%

Fiber
2.7 g
11%

Protein
50.6 g
101%

Sodium
1698 mg
68%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Barbecued Shrimp

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 854
Calories from Fat: 625

% Daily Value *
Total Fat 69.5g 107 %
Saturated Fat 25.1g 126 %
Cholesterol 542mg 181 %
Sodium 1698mg 68 %
Potassium 678mg 19 %
Total Carbohydrates 9.7g 3 %
Dietary Fiber 2.7g 11 %
Protein 50.6g 101 %
** Sugars 1.8g
Vitamin A 32 %
Vitamin C 61 %
Calcium 20 %
Iron 97 %
** Thiamin 10 %
Niacin 138 %
Vitamin B6 23 %
Magnesium 34 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.