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BBQ Pepper Shrimp
Isabella

BBQ Pepper Shrimp

This BBQ Pepper Shrimp is bold, smoky, and irresistibly creamy, with a spicy pepper kick that delivers restaurant-quality flavor in under 30 minutes. Perfect for weeknight dinners or entertaining, this shrimp dish is fast, flavorful, and unforgettable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined patted dry
  • 1 tsp sea salt for seasoning
  • 2 tbsp extra-virgin olive oil divided
For the Sauce Base
  • 3 cloves garlic finely minced
  • 1 medium shallot diced small
  • ⅓ cup seafood or chicken broth used instead of wine
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • ½ cup heavy cream adds richness
Flavor Enhancers
  • 2 tbsp Worcestershire sauce adds umami depth
  • 1 tbsp cayenne hot sauce adjust to taste
  • 1 tbsp fresh lemon juice
  • 1 ½ tsp coarsely ground black pepper
For the Finish
  • 4 tbsp unsalted butter cut into chunks and frozen

Method
 

  1. Place the butter chunks in the freezer before starting to help with sauce emulsification later.
  2. Season shrimp lightly with salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear half the shrimp for 2–3 minutes per side. Remove and repeat with remaining shrimp and oil.
  3. Reduce heat to medium. Add garlic and shallot to the skillet and sauté for 1 minute until fragrant.
  4. Pour in broth to deglaze the pan, scraping up browned bits. Add rosemary and thyme and simmer for 1–2 minutes until mostly reduced.
  5. Stir in cream, Worcestershire sauce, hot sauce, lemon juice, and black pepper. Simmer for about 5 minutes until slightly thickened.
  6. Lower heat to low. Gradually whisk in frozen butter a few pieces at a time until the sauce becomes smooth and glossy.
  7. Return shrimp to the pan and gently toss for 2 minutes until heated through and fully coated. Serve immediately.

Notes

Adjust spice level by reducing hot sauce or swapping with smoked paprika. For a dairy-free version, use coconut cream and plant-based butter. Serve with pasta, rice, or crusty bread.