Decadent bbq butter shrimp in 20 minutes

Are you tired of weeknight dinners that take forever or leave you feeling heavy? What if I told you that in less than 20 minutes, you could have plump, spicy, restaurant-quality shrimp that tastes indulgent but fits perfectly into your clean eating goals? That’s the magic of this **bbq butter shrimp** recipe.

Hi, I’m Jordan Bell, and I’m based right here in Asheville, NC. After my own journey shedding 80 pounds, I learned that eating clean doesn’t mean sacrificing flavor—especially when it comes to Southern comfort food! On my blog, Easy Detox Recipes, I focus on making food that satisfies your soul without weighing you down. This dish is proof positive that you can get that incredible, sizzling, buttery decadence you crave, but done right. This dish is proof positive that you can get that incredible, sizzling, buttery decadence you crave, but done right.

Forget complicated marinades or long cooking times. This recipe delivers perfectly cooked shrimp swimming in a spicy garlic butter sauce that screams “special occasion,” even if it’s just Tuesday. Trust me, once you try this skillet shrimp, it’s going straight into your weekly rotation.

Gather Your Ingredients for bbq butter shrimp

Before you even think about turning on the stove, get everything ready. This is crucial because the cooking goes super fast once you start, especially when that butter hits the pan! For the best **bbq butter shrimp**, we need a mix of fresh seafood, pantry staples, and powerful spices. Don’t skimp on the butter, that’s where all the flavor hides!

Having everything prepped and waiting means you can focus entirely on the sizzle and the timing, which is key to getting that perfect plump texture.

Precise Measurements for bbq butter shrimp

Accuracy really matters here to get that signature sauce consistency. You’ll need about 1\u00bd pounds of large shrimp, peeled and deveined, with the tails left on—they look nicer that way! For the spice, grab \u00bc teaspoon of cayenne pepper and \u00bc teaspoon of garlic powder. The fat is non-negotiable: 8 tablespoons of unsalted butter, cut into small cubes, is what we’re aiming for. Don’t forget the liquids: \u00bc cup low sodium chicken broth and 2 teaspoons of Worcestershire sauce. A pinch of fine sea salt, to taste, finishes up the sauce blend for your **bbq butter shrimp**.

Essential Equipment List

You absolutely must use a large cast iron skillet for this recipe. It holds heat so well and keeps the shrimp sizzling when you bring the whole thing right to the table—that’s part of the fun! You’ll also need a good plate to hold the shrimp while you build the sauce, a sturdy whisk for emulsifying the butter, and measuring spoons, naturally.

Step-by-Step Instructions to Make bbq butter shrimp

Okay, time to cook! Remember what I said about getting everything ready first? It pays off here because these steps move fast. We want that shrimp cooked perfectly—pink and plump—but we definitely don’t want it rubbery. The secret to amazing **bbq butter shrimp** is knowing when to pull the shrimp out and when to bring it back in.

Preparing the Shrimp

First things first: dry those shrimp! I mean really dry. Take your 1\u00bd pounds of peeled and deveined shrimp and pat them down thoroughly with paper towels. If they are wet, they steam instead of searing, and we want a nice little crust. Once they are dry, toss them with \u00bc teaspoon of black pepper and \u00bd teaspoon of fine sea salt. Set them aside while you heat up your skillet.

Get that large cast iron skillet hot over medium-high heat. Add 1 tablespoon of olive oil and swirl it around so the whole bottom is coated. Now, place the shrimp in a single layer—don’t crowd the pan! If you have too many, they won’t sear properly. Cook them for just 1 to 2 minutes on the first side until they turn pink and start curling into a loose ‘C’ shape. Flip them quickly and cook another minute. They should be almost done. Transfer them immediately to a clean plate to keep them warm while you make the sauce.

Creating the Sizzling Sauce Base

Keep the heat on but drop it to medium now. Toss in your 3 tablespoons of chopped green onions. Stir those around for about 1 minute until they soften up and smell fragrant. This is where the base flavor starts building! Now, pour in your liquids: the \u00bc cup of chicken broth, 2 teaspoons of Worcestershire sauce, and \u00bd teaspoon of hot sauce. Stir well.

Next, add your dry spices: \u00bd teaspoon paprika, \u00bc teaspoon cayenne pepper, and \u00bc teaspoon garlic powder. Let this mixture simmer gently for about 2 to 3 minutes. You want it to reduce just slightly—you’ll see it thicken up a tiny bit. Now, add your 2 minced garlic cloves and cook for just 30 seconds until you can really smell that garlic. Don’t let it burn!

Finishing the bbq butter shrimp

Turn the heat down to low—this is the most important part for a silky sauce! We are going to build that rich, glossy butter sauce. Whisk in your 8 tablespoons of butter, just a few cubes at a time. Seriously, wait until the first batch melts and comes together smoothly into the broth before you add the next few cubes. Whisk constantly until the whole sauce looks shiny and emulsified. If you add the butter too fast or the heat is too high, the sauce will break and look oily, and nobody wants that! Whisk constantly until the whole sauce looks shiny and emulsified.

Taste the sauce now and add a pinch more salt or a dash more hot sauce if you like. When it tastes perfect, gently return your partially cooked shrimp and any juices that collected on the plate back into the skillet. Toss everything together gently to coat every piece in that amazing **bbq butter shrimp** sauce. Let it simmer for just 1 to 2 minutes to heat the shrimp through completely. Then, serve that skillet immediately!

Expert Tips for Perfect bbq butter shrimp

Getting this dish right is all about respecting the timing and the heat, which I learned the hard way! If you want that truly restaurant-quality experience with your **bbq butter shrimp**, a few small tricks make a huge difference. My biggest early mistake was walking away during the initial shrimp sear; I came back to find them curled into tight little O’s instead of loose C’s, meaning they were overdone before the sauce even started. Don’t walk away! Don’t walk away!

These little details turn a good shrimp dish into something truly special that you’ll want to make every week.

Ingredient Swaps and Flavor Adjustments

Feel free to make this recipe your own! If you don’t have chicken broth on hand, vegetable broth works just fine—I’ve used it plenty of times when I’m out. For a deeper, richer color and a slightly smoky background note, definitely swap the regular paprika for smoked paprika. It adds a lovely dimension to the sauce. If you are sensitive to heat, just skip the cayenne completely, or if you’re feeling bold, throw in a teaspoon of tomato paste when you add the broth for a darker, richer sauce base.

Achieving the Right Sauce Texture

The absolute key to a shiny, velvety sauce for your **bbq butter shrimp** is the butter incorporation. You must keep the heat on low before you start whisking the butter in. If the pan is too hot, the butter fat will separate from the liquid, leaving you with oily, greasy shrimp instead of that beautiful, emulsified sauce. Whisk patiently, adding those cubes one by one, letting each batch melt and come together before adding the next. It takes patience, but the glossy result is worth every second!

Serving Suggestions for This Skillet Shrimp Dish

So you’ve got this gorgeous skillet of sizzling shrimp and that amazing garlic butter sauce—what do you serve it with? The main goal here is something sturdy enough to soak up every last drop of that sauce! My favorite, hands down, is crusty bread. Seriously, skip the fancy side dishes and just get a fresh baguette so you can mop up every bit of that buttery goodness.

If you need something more substantial, don’t hesitate to spoon this right over creamy mashed potatoes. That combo is pure comfort food heaven. You can also serve it over simple white rice or even toss it with some cooked pasta if you want a heartier meal. And please, always have some fresh lemon wedges nearby; a little squeeze brightens up the whole dish right before you dig in!

Storing and Reheating Leftover bbq butter shrimp

Even though this **bbq butter shrimp** is best eaten piping hot straight from the skillet, sometimes you end up with leftovers! Don’t toss that amazing sauce, though; it’s too good to waste. The key is to cool everything down quickly so the shrimp doesn’t keep cooking.

You can safely store leftovers in an airtight container for up to three days. When you’re ready to enjoy them again, you have to reheat gently. Remember, shrimp cooks fast, so we aren’t looking for a hard boil! Remember, shrimp cooks fast, so we aren’t looking for a hard boil!

Action	Instructions
Cooling	Cool leftovers quickly before sealing them in the container.
Storage Time	Up to 3 days in an airtight container in the refrigerator.
Reheating Method	Gently reheat in a skillet over low heat, stirring often.
Target Temperature	Heat until the shrimp reaches 165°F (74°C). Do not boil.

Frequently Asked Questions About This Garlic Butter Shrimp

I get so many questions about this recipe because people want to make sure they get that perfect, sizzling texture! It’s simple once you know the tricks. People often ask about the best way to handle the shrimp before cooking.

Q1. Why do I need to pat the shrimp so dry before cooking?
That’s probably the most common question for any great skillet shrimp dish! If the shrimp are wet, the heat turns that surface water into steam, which stops the shrimp from searing properly. Dry shrimp means you get that lovely, slightly caramelized exterior and that perfect plump texture we are aiming for in this garlic butter shrimp.

Q2. Can I use pre-cooked shrimp for this recipe?
Please don’t! The beauty of this dish is cooking the shrimp right in the sauce. Pre-cooked shrimp will get tough and rubbery very quickly when you try to heat them up in the butter. They should only cook for a total of 3 to 4 minutes maximum in the whole process!

Q3. What happens if my butter sauce looks oily instead of glossy?
Oh, that means the heat was too high when you added the butter, and the emulsion broke. It’s fixable! Just turn the heat to the absolute lowest setting, add a splash of your reserved chicken broth (or even a tiny bit of ice water), and whisk like crazy. It should come back together into that silky garlic butter sauce.

Q4. Can I add vegetables to this skillet shrimp?
Absolutely! If you want to add some greens, throw a handful of baby spinach in during the last minute of simmering—it wilts instantly. Or, if you want heartier vegetables like bell peppers, sauté those right after the green onions and before you add the broth.

Share Your Experience with This Recipe

I just love hearing from you all! If you whipped up this sizzling batch of shrimp, please let me know how it went. Did you serve it with bread or potatoes? Drop a rating below and share your favorite way to enjoy this quick, flavorful skillet shrimp with the community!

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