Barbecued Shrimp
Recipe GLPRee4bd1d489e703
Succulent shrimp coated in a tangy, savory barbecue sauce made with tomato, Worcestershire, lemon juice, and warm spices. A quick, flavorful main course that brings Mediterranean-inspired taste to your table in just minutes.
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Ingredients
1 cup tomato sauce
0.5 cup Worcestershire sauce
0.25 cup fresh lemon juice
0.25 cup fish stock or water
4 tablespoons minced garlic
1 tablespoon white vinegar
1 teaspoon olive oil
3 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard powder
1 pound medium shrimp, peeled and deveined
Directions
In a medium saucepan, combine the tomato sauce, Worcestershire sauce, lemon juice, fish stock, minced garlic, white vinegar, brown sugar, chili powder, and dry mustard powder. Stir well to combine all ingredients.
Bring the sauce mixture to a simmer over medium heat, stirring occasionally, for about 3–4 minutes until the sugar dissolves and flavors begin to meld. Do not boil rapidly.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the peeled and deveined shrimp in a single layer.
Sauté the shrimp for 1–2 minutes on the first side until they begin to turn pink. Flip and cook for another 1–2 minutes on the second side until they are mostly pink (they will finish cooking in the sauce).
Carefully pour the barbecue sauce over the shrimp. Gently stir to coat all pieces evenly with the sauce.
Continue cooking over medium heat for 2–3 minutes, stirring occasionally, until the shrimp are completely opaque and firm throughout, reaching an internal temperature of 145°F (63°C).
Remove from heat and serve immediately over rice, pasta, or with crusty bread to soak up the savory sauce.
