New Orleans-Inspired BBQ Shrimp

This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment’s notice.

Servings: 4 - 6
Total Time: 20 Minutes

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
  • 6 tablespoons unsalted butter
  • 3 large cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice, from 1 lemon
  • 2 tablespoons water
  • 3 scallions, dark green parts, thinly sliced

Instructions

  1. Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
  2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.

Pair with

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 209
  • Fat: 11 g
  • Saturated fat: 7 g
  • Carbohydrates: 5 g
  • Sugar: 2 g
  • Fiber: 1 g
  • Protein: 21 g
  • Sodium: 928 mg
  • Cholesterol: 216 mg