Barbecued Shrimp

Barbecued Shrimp


"Jumbo shrimp at their best. Serve this dish with warm French bread to sop up the sauce."

Ingredients 35 m {{adjustedServings}} servings 854 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
Marinated Grilled Shrimp

Grilling marinated shrimp makes a fast, flavorful main dish.

Lowcountry Shrimp and Grits

See how to make shrimp and grits the Charleston way.

Rate recipe

Your rating


Reviews 74

  1. 92 Ratings


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 added the shrimp and cooked for about 10 minutes until the shrimp was pink. Meanwhile, I microwaved a steamer bag of Asian veggies and when the shrimp were done, plated the shrimp, dumped the veggies into the remaining sauce, stirred to coat, then served with the shrimp. A quick and easy meal that was delicious! This is the best way I've prepared shrimp to date - hubby couldn't stop raving about it!


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. Instead, I used thawed frozen shrimp. I prepared the sauce and ladled it over the shrimp and placed it into the oven to bake as directed. The end result was great. I reduced the size of the recipe to "1" which used 1 -lb of shrimp and it fed two easily with salads. I'll cut back a pinch on the salt next time.


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 for shrimp grilled on a grill covered in bbq sauce. Now lets just get right into it. This recipe is great. I had 10 different people try some shrimp and they all loved it. Nobody could find anything wrong with it except for some weak people complaining about how hot(spice wise) it was. Another great thing about the recipe is that its very easy to make and doesn't take long at all. Just follow the simple instructions that were provided and you shouldn't run into one problem. The only negative about this recipe is the price. I didn't have most of the items on the list so I had to go buy them in addition to the jumbo shrimp. I probably ended up spending $100 on the dinner but it was well worth it. So if you are looking for some "real" barbecued shrimp, give this recipe a try because it definitely will not disappoint.