Entrée: United States – Barbecue Shrimp

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

2 lb (900 g) large shrimp (16 / 20 count), shell-on, deveined
1 1 / 2 tsp kosher salt, divided
3 / 4 tsp baking soda (optional, for snappier texture)
2 tbsp (30 ml) olive oil
8 tbsp (1 stick / 115 g) unsalted butter, cold, cubed, divided
6 garlic cloves, minced
2 tsp coarsely ground black pepper
2 tsp smoked paprika
1 / 2 tsp cayenne pepper (or to taste)
1 tsp Creole or Cajun seasoning (preferably low-sodium)
1 tsp dried oregano
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 small rosemary sprig (optional)
3 tbsp (45 ml) Worcestershire sauce
1 / 2 cup (120 ml) lager beer or low-sodium chicken stock
2 tbsp (30 ml) fresh lemon juice
Zest of 1 lemon
2 tsp hot sauce (e.g., Crystal or Tabasco)
1 tsp light brown sugar (optional, balances heat)
2 tbsp (8 g) chopped fresh parsley
2 scallions, thinly sliced
Lemon wedges, for serving
Crusty bread or cooked rice, for serving

Instructions

Prep the shrimp: Pat shrimp very dry with paper towels. Toss with 1 tsp of the kosher salt and the baking soda (if using). Refrigerate 15 minutes while you gather the remaining ingredients.
Start the pan: Heat a large skillet over medium-high until hot. Add olive oil and 2 tbsp of the butter. When butter foams, add shrimp in a single layer. Sear 45–60 seconds per side until just starting to turn pink; do not fully cook. Transfer to a plate.
Build the sauce: Reduce heat to medium. Add garlic and cook 30 seconds until fragrant. Sprinkle in black pepper, smoked paprika, cayenne, Creole seasoning, oregano, and thyme; stir 20–30 seconds to bloom spices.
Deglaze and reduce: Add beer (or stock), Worcestershire, lemon juice, lemon zest, hot sauce, and brown sugar (if using). Add rosemary sprig. Simmer 2–3 minutes, scraping up any browned bits, until slightly reduced.
Finish the shrimp: Return the par-cooked shrimp and any juices to the skillet. Toss and cook 1–2 minutes until shrimp are just opaque and cooked through. Remove rosemary.
Emulsify: Take the pan off heat. Whisk in the remaining 6 tbsp cold butter, a few cubes at a time, until the sauce turns glossy and slightly thick. Taste and adjust with remaining 1/2 tsp salt, more lemon, or hot sauce as desired.
Garnish and serve: Stir in parsley and most of the scallions. Transfer to a warm serving dish, sprinkle with remaining scallions, and serve immediately with lemon wedges and plenty of crusty bread (or over rice) to soak up the sauce.