Barbecued Shrimp

Barbecued Shrimp

74

"Jumbo shrimp at their best. Serve this dish with warm French bread to sop up the sauce."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 854 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 854 kcal
  • 43%
  • Fat:
  • 69.5 g
  • 107%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 50.6 g
  • 101%
  • Cholesterol:
  • 542 mg
  • 181%
  • Sodium:
  • 1698 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Heat butter and oil in a large saucepan. Add Worcestershire sauce, black pepper, lemons, hot sauce, Italian seasoning, garlic, paprika and salt to the saucepan. Mix well and simmer 5 to 7 minutes.
  3. Divide shrimp between two Dutch ovens. Pour 1/2 of the sauce into one Dutch oven and 1/2 of the sauce into the other. Heat the sauce in both Dutch ovens to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.
  4. When the shrimp have begun to turn pink pour the shrimp and sauce from both Dutch ovens into a large baking pan (or two pans depending on how much sauce you have). Bake the shrimp for 10 minutes, stirring once.

Reviews

74
  1. 92 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 shoul...

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...

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...

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 fo...

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 shoul...

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? ...

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!

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

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 ...

What a forgiving recipe! Didn't measure much or use oven & still came out tasty! I let the shrimp cook on the stovetop in the sauce - why bother w/ oven and another dish? Also, served w/ corn an...