BBQ Pepper Shrimp Recipe That Brings the Heat & Comfort to Your Table

Nothing beats the bold, smoky heat of BBQ Pepper Shrimp sizzling in a creamy, spicy sauce. Whether you’re looking to impress your guests or treat yourself to a restaurant-worthy meal at home, this dish checks every box—flavorful, fast, and absolutely unforgettable.

In this guide, we’ll show you how to make BBQ Pepper Shrimp with pantry staples and minimal prep time. If you’re craving a quick and spicy seafood dinner that’s bursting with flavor, you’re in the right place. Let’s get cooking!

Table of Contents

Table of Contents

Why You’ll Love This BBQ Pepper Shrimp Recipe

• Bold flavors: Peppery heat, tangy lemon, and umami-rich sauce blend perfectly.
• Quick cook time: Ready in under 30 minutes, perfect for weeknight dinners.
• Simple ingredients: Uses fresh shrimp and everyday pantry items.
• Versatile: Serve over pasta, rice, or mop up with crusty bread.
• Family favorite: A crowd-pleasing dish that’ll get rave reviews.
• Impress guests: Elegant enough for dinner parties, easy enough for beginners.

Unlike typical shrimp recipes, this one uses frozen butter chunks for an ultra-silky finish and a reduction technique that packs every bite with depth. The result? BBQ Pepper Shrimp that’s rich, spicy, and slightly creamy with that craveable smoky kick.

Ingredients Needed for BBQ Pepper Shrimp

Here’s everything you’ll need, grouped for easy prep:

For the Shrimp:

• 1 lb large shrimp – peeled, deveined, and patted dry
• 1 tsp sea salt – for seasoning
• 2 tbsp extra-virgin olive oil – divided

For the Sauce Base:

• 3 garlic cloves – finely minced
• 1 medium shallot – diced small (¼ inch pieces)
• ⅓ cup dry white wine – for deglazing and flavor
• 1 sprig rosemary
• 1 sprig thyme
• ½ cup heavy cream – adds richness and balances heat

Flavor Enhancers:

• 2 tbsp Worcestershire sauce – deepens umami notes
• 1 tbsp cayenne hot sauce (like Tabasco) – brings the heat
• 1 tbsp fresh lemon juice – brightens the sauce
• 1½ tsp coarsely ground black pepper – the star spice

For the Finish:

• 4 tbsp unsalted butter – cut into chunks and frozen
• Lemon wedges – for garnish
• Crusty bread or cooked pasta – for serving

Chef’s Note: Freezing the butter helps it emulsify smoothly into the sauce for a velvety finish.

How to Make BBQ Pepper Shrimp – Step-by-Step

Step 1: Freeze the Butter

Place your pre-cut chunks of butter in the freezer before starting. This will help create a smooth, glossy sauce later.

Step 2: Sear the Shrimp

• Season shrimp lightly with salt and pat dry with paper towels.
• In a large skillet (12-inch preferred), heat 1 tbsp olive oil over medium-high heat until shimmering.
• Add half the shrimp in a single layer. Cook 2–3 minutes per side until just turning pink and curled.
• Transfer to a plate using a slotted spoon.
• Repeat with the remaining oil and shrimp. Set aside.

Tip: Don’t overcrowd the pan—this helps achieve that nice sear.

Step 3: Build the Flavor Base

• Lower heat to medium. Add minced garlic and diced shallot.
• Sauté for 1 minute until fragrant.
• Pour in the white wine to deglaze the pan, scraping up browned bits.
• Toss in the rosemary and thyme. Simmer 1–2 minutes until most liquid evaporates.

Step 4: Simmer the Sauce

• Stir in heavy cream, Worcestershire sauce, hot sauce, lemon juice, and black pepper.
• Let the sauce reduce, stirring occasionally, for about 5 minutes or until it thickens enough to coat the back of a spoon.

Step 5: Emulsify with Butter

• Lower heat to low. Add half the frozen butter and stir continuously until melted.
• Repeat with the rest of the butter. Keep stirring until the sauce becomes silky and smooth.

Note: The cold butter helps the sauce emulsify without splitting.

Step 6: Return the Shrimp

• Gently return shrimp to the pan. Toss in the sauce for 2 minutes until heated through and coated.
• Serve hot with lemon wedges and a side of crusty bread or cooked pasta.

Serving and Storage Tips

Serving Suggestions:

• Serve over linguine, fettuccine, or jasmine rice.
• Toasted baguette slices are perfect for mopping up extra sauce.
• Add a side of sautéed greens or a light salad for balance.

Storage Instructions:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat, stirring constantly. Add a splash of cream or broth if sauce thickens too much.

Helpful Notes

• Spice Level: Adjust hot sauce to taste or swap cayenne for smoked paprika for a milder version.
• Wine Substitute: Use seafood stock or chicken broth if you prefer to cook without alcohol.
• Make it gluten-free: This recipe is naturally gluten-free—just pair with gluten-free pasta or rice.
• Add-ins: Sautéed mushrooms or cherry tomatoes can be added for texture and flavor.
• Cream Alternative: Coconut cream works as a dairy-free substitute with a slightly sweet undertone.

BBQ Pepper Shrimp FAQs

Can I use frozen shrimp?

Yes! Just thaw them completely and pat dry before cooking to prevent extra moisture in the pan.

Why did my sauce split?

Overheating cream or adding butter too fast can cause splitting. Keep the heat low and add butter slowly to emulsify properly.

Can I make this dish dairy-free?

Absolutely. Substitute heavy cream with coconut milk and use a plant-based butter alternative.

Is this recipe freezer-friendly?

We don’t recommend freezing due to the cream-based sauce. It may separate upon reheating.

Conclusion

This BBQ Pepper Shrimp recipe is everything you want in a quick, satisfying meal—creamy, peppery, spicy, and rich with bold flavors. It’s perfect for busy nights when you want something impressive but effortless.

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