Barbecue Shrimp: A Down-Home, Messy, Good Meal

By • September 22, 2012 • 19 Comments

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Author Notes: This recipe has nothing to do with barbeque. These shrimp are cooked in a roasting pan, not in a smoker or on the grill. Cooked in their shells with more pepper, garlic, and butter than you are probably comfortable with, the shrimp come out ready for you to peel and eat. Sop up every drop of the sauce with good French bread and make sure you have extra napkins. Waverly

Food52 Review: WHO: Waverly is a lawyer-turned-full-time-mom, wholesome meal advocate, and home cook.
WHAT: A fiery, messy shrimp dish that comes at you head-on. Literally.
HOW: Jumbo shrimp are roasted in a magical concoction that includes Tabasco, paprika, Worchestershire, oh, and lots of butter.
WHY WE LOVE IT: Waverly's final step says it all -- this recipe will leave behind "greasy hands and happy faces."
A&M

Serves 6

  • 5 pounds large or jumbo shrimp, unpeeled (leave heads on as well if you can buy them that way. The heads add great flavor.)
  • 1 2-3 oz bottle coarse ground black pepper, divided
  • 1.25 ounces paprika (about 1/2 a can)
  • 2 pounds unsalted butter
  • 6 cloves garlic, crushed
  • 12 ounces (1/2 bottle) chili sauce (Tabasco or the like)
  • 4 lemons, sliced into wedges for serving
  • French bread, sliced, for serving
  • 4 tablespoons Worcestershire sauce
  1. PREP: Preheat the oven to 400. Divide the shrimp into two 9 x 13 roasting pans. Cover each pan of shrimp with half the ground pepper. In a large saucepan, melt the butter over MEDIUM heat. Remove the pan from the heat and add the paprika, garlic, chili sauce, and Worcestershire sauce and stir to combine. Pour half of this mixture into each of the roasting pans.
  2. ROAST: Place both roasting pans in the oven and cook until the shrimp are pink and cooked through, 15-20 minutes.
  3. SERVE: Serve shrimp in soup bowls with plenty of the sauce, lemon wedges, and hunks of French bread on the side. Provide extra bowls for the discarded shells and heads. Provide extra napkins for greasy hands and happy faces. Eat up and don't waste a drop of the sauce.
Jump to Comments (19)

Comments (19) Questions (0)

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7 months ago Lauren Broidy

Do you devein the shrimp prior to cooking?

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7 months ago Waverly

There is no deveining here. The whole shrimp goes into the oven.

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8 months ago marynn

Late to the party. Made this last night in defiance of the incontinent polar vortex that keeps leaking south into Minneapolis/St. Paul. *swoon* Simply fabulous.

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about 1 year ago Brussels Sprouts for Breakfast

Yum, looks fantastic!!

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almost 2 years ago Elle Rossi

My Mother made this dish for us growing up, and it is incredibly satisfying. You definitely earn your meal with the peeling, but once you start you won't stop til there is absolutely nothing left. I have hurt myself by not stopping when I should. Every seafood lover needs to try this dish.

Me

almost 2 years ago TheWimpyVegetarian

Congrats!! It's a wonderful recipe!!

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almost 2 years ago EmilyC

What an awesome recipe -- big congrats Waverly!

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almost 2 years ago Midge

Yay Waverly! So well-deserved.

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on being a finalist Waverly, these look a-mazing. I want to slurp them up right off the screen!

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almost 2 years ago Waverly

Food52 photographs are beautiful - as are your shrimp. I am thrilled that you all enjoyed them! Thank you for selecting my recipe as a semifinalist.

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almost 2 years ago cheese1227

Looks like a great recipe. I'm havin huge issues getting head on shrimp up here in the Northeast. All the suppliers say they are sold out!

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almost 2 years ago Waverly

Cheese 1227, don't let headless shrimp prevent you from making BBQ shrimp. Yes, the heads add great flavor, but you can enjoy this recipe with headless shell-on shrimp as well. For those of you who do not have access to fresh shrimp, try this recipe with frozen. It's great.

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almost 2 years ago nannydeb

Oh, wow! I'm drooling!

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almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh man, these sound great. Congrats Waverly!

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almost 2 years ago gingerroot

Congrats, Waverly! I'm a big fan of all your recipes and these sound amazing.

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almost 2 years ago ashleypiersonchasesdinner

Congrats Waverly! Love this recipe, but you always have a good one! Good luck!

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almost 2 years ago TheWimpyVegetarian

Congrats on being a finalist! I love all your recipes and will definitely be trying this!! Good luck!

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almost 2 years ago Midge

I've long made Mark Bittman's BBQ shrimp, which calls for a brief saute, but wow, these are like the technicolor version. And the roasting part is brilliant. We loved them!

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almost 2 years ago Waverly

I am so glad you enjoyed them, Midge. This is one of my favorite ways to eat shrimp!