Mom's Best Recipes
Recipe

Garlic Butter BBQ Shrimp

A quick skillet shrimp recipe with a buttery, smoky BBQ-style sauce, brightened with lemon and loaded with garlic.

Author By Matt Campbell
4.8
A cast iron skillet filled with saucy garlic butter BBQ shrimp, lemon wedges, and chopped parsley on a warm kitchen stove
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There are two kinds of shrimp dinners: the ones that are fine, and the ones where you immediately start scanning the kitchen for something to soak up the sauce. This is the second kind.

This BBQ shrimp is my weeknight answer to big flavor with low drama. It is not the backyard grill situation. It is the Southern-style vibe: shrimp cooked fast in a buttery, garlicky sauce with Worcestershire, spice, and a little smoky sweetness. The shrimp stay juicy, the edges get just a bit crisp, and the pan sauce turns into liquid gold you should absolutely mop up with bread or spoon over rice or grits.

Raw peeled shrimp, garlic cloves, lemon, butter, Worcestershire sauce, and spices arranged on a wooden cutting board on a kitchen counter

Why It Works

  • Fast cook time: Shrimp go from raw to perfect in minutes, so dinner happens before anyone gets hangry.
  • Big flavor from pantry staples: Worcestershire, smoked paprika, and a good BBQ sauce make a sauce that tastes like you tried harder than you did.
  • Built-in sauce strategy: Butter plus lemon plus shrimp juices equals a glossy pan sauce that clings to everything.
  • Easy to adjust: Make it mild, make it spicy, make it extra saucy. You are in charge.

Pairs Well With

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Food Network-Style Shrimp Scampi

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A quick, bold shrimp scampi with crispy-edged shrimp, lemony butter sauce, and just enough garlic to make you grin. Weeknight-fast, dinner-party-good.

Garlic Lemon Scampi Sauce

Garlic Lemon Scampi Sauce

This cozy, punchy scampi sauce is all about garlic, butter, lemon, and a glossy finish that hugs every bite. Perfect for shrimp, pasta, or dunking bread.

Homemade BBQ Sauce

Homemade BBQ Sauce

This cozy, pantry-friendly BBQ sauce hits the sweet, tangy, smoky sweet spot in about 20 minutes. Great for grilling, baking, and dipping.

Storage Tips

Refrigerate: Cool leftovers, then store shrimp and sauce in an airtight container for up to 2 days. Shrimp are best the sooner you eat them.

Reheat gently: Warm in a skillet over low heat with a small splash of water or broth to loosen the sauce. Pull the shrimp as soon as they are warmed through so they do not turn rubbery. Microwave works too, just use short bursts.

Freezing: I do not love freezing cooked shrimp because the texture can get bouncy. If you must, freeze in sauce up to 1 month and thaw overnight in the fridge, then reheat very gently.

An airtight glass container filled with leftover BBQ shrimp and butter sauce on a kitchen counter next to a spoon

Common Questions

Is BBQ shrimp actually grilled?

Not in this style. This recipe is inspired by the saucy, buttery New Orleans-style BBQ shrimp you cook in a skillet. The “BBQ” part is the seasoning profile, not a grill requirement.

Quick expectation check: classic NOLA BBQ shrimp is often shell-on and leans hard into a peppery Worcestershire-butter sauce (not necessarily bottled BBQ sauce). This version keeps the same buttery, punchy vibe, just with a little BBQ sauce for smoky sweetness and weeknight ease.

Do I need shell-on shrimp?

No. Shell-on shrimp can add extra flavor, but peeled shrimp are faster and less messy for weeknights. If you use shell-on, increase the napkins and plan on licking your fingers, respectfully.

How do I know when shrimp are done?

Shrimp are done when they turn pink and opaque and curl into a loose C shape. If they curl into a tight O, they are overcooked. In a hot skillet, they usually need about 3 to 5 minutes total, depending on size.

Can I make it less spicy for kids?

Yep. Skip the cayenne and use a mild BBQ sauce. Put red pepper flakes on the table for the heat seekers.

What should I serve with BBQ shrimp?

My top picks: crusty bread, rice, grits, or buttery noodles. Add a simple salad or steamed green beans to feel like a responsible adult.

Can I use frozen shrimp?

Absolutely. Thaw completely, then pat them very dry. Extra water = steamed shrimp and a thinner sauce, and we are not here for that.

Any quick swaps?

Salted butter: Use it, just reduce added salt and taste at the end. Smoked paprika: Use regular paprika and add a tiny splash of liquid smoke if you want (optional). Parsley: Swap in green onions or chives. Lemon: Not optional in my heart, but you can skip it if you must.

Any allergen notes?

This recipe contains shellfish and dairy. Worcestershire sauce often contains fish (anchovy), so check labels if needed.

I love food that feels like you pulled off something special, even if you were kind of winging it. BBQ shrimp is that for me. The first time I made it at home, I was aiming for “something cozy” and accidentally landed on “why is this sauce so good and why is there no bread in this house.” Now it is one of my go-to dinners when I want bold flavor without committing to a full production. The only real rule is this: make enough sauce to swipe with something, because leaving that skillet behind is a personal tragedy.