Barbecue Shrimp: A Down-Home, Messy, Good Meal
Messy (grab a napkin, please) but so worth it.
That shrimp is a handsome fellow, no? You'll also need butter, garlic, paprika, pepper, Worchestershire sauce, Tabasco, and lemon wedges for serving.
Head-on jumbo shrimp are truly a sight to behold.
We halved the quantities and used one large roasting pan, but Waverly recommends two for the full recipe.
Give the shrimp a liberal sprinkling of black pepper, and it's to the stove to make their sauce.
We like a recipe that doesn't shy away from butter! (Melt the sticks gently so they don't brown.)
We smashed the garlic with our hands -- no tools necessary.
This is hot smoked paprika, but you can use sweet paprika too.
Have you ever seen so much Tabasco? For the spice-averse, you can easily add less for more mild shrimp.
And Worchestershire adds umami to the buttery, spicy sauce.
Give it all a stir, and it's back to the roasting pan.
This looks like a lot of sauce, but you really want the shrimp swimming in it.
Make sure they're coated on top and bottom, since you won't be turning them while they roast.
About 15 minutes later, these beauties emerge.
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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
- 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.
- ROAST: Place both roasting pans in the oven and cook until the shrimp are pink and cooked through, 15-20 minutes.
- 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.
- Your Best Shellfish Contest Finalist!
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6 months 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.
7 months ago TheWimpyVegetarian
Congrats!! It's a wonderful recipe!!
7 months ago EmilyC
What an awesome recipe -- big congrats Waverly!
7 months ago Midge
Yay Waverly! So well-deserved.
7 months 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!
7 months 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.
7 months 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!
7 months 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.
7 months ago nannydeb
Oh, wow! I'm drooling!
7 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh man, these sound great. Congrats Waverly!
7 months ago gingerroot
Congrats, Waverly! I'm a big fan of all your recipes and these sound amazing.
7 months ago ashleypiersonchasesdinner
Congrats Waverly! Love this recipe, but you always have a good one! Good luck!
7 months ago TheWimpyVegetarian
Congrats on being a finalist! I love all your recipes and will definitely be trying this!! Good luck!
7 months 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!
7 months ago Waverly
I am so glad you enjoyed them, Midge. This is one of my favorite ways to eat shrimp!