Spicy and zesty, BBQ shrimp packs a ton of bold flavors. This recipe is perfect either for an appetizer or a main course. BBQ shrimp made quickly with simple ingredients. You won’t even believe how delicious this recipe is.
9 years ago, when I first moved to San Diego, I got a job working at a restaurant in the Gaslamp called Lou and Mickey’s. It’s a steak and seafood restaurant that has awesome food, and is home to one of my favorite dishes in the world, this BBQ shrimp.
I am fortunate enough to still be friends with the guy who was the head chef while I worked there, and he has passed his chef knowledge down to me, although I’m not sure he knows it yet. See, Chef (as we call him) used to make this BBQ shrimp for every party or gathering we would have, and it was always the most popular item. Recently, my friend Pat (also former Lou and Mickey’s employee) asked him for the recipe, he emailed it to him, and Pat emailed it to me.
I had to make it ASAP!
The last time I had this dish was at our wedding (The food is so good at Lou and Mickey’s, I even had my wedding there!), 3 years ago, and I was having a major hankering for it!
recipe from Chef Sean Jorgensen
Easy BBQ Shrimp
Spicy and zesty, BBQ shrimp packs a ton of bold flavors. This recipe is perfect either for an appetizer or a main course. BBQ shrimp made quickly with simple ingredients. You won't even believe how delicious this recipe is.
- 2 teaspoons brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dijon mustard
- juice from one lemon
- 1 teaspoon Tapatio hot sauce
- 1 teaspoon garlic paste
- 1/2 pound shrimp peeled and deveined
- 1/4 cup apple cider vinegar
- 1 tablespoon butter
Whisk together brown sugar and next 7 ingredients (through garlic paste) in a medium bowl. Add shrimp and toss to coat well.
Preheat a large skillet to medium high heat. Add shrimp to pan and cook 2 minutes per side or until shrimp is opaque and cooked through.
Add apple cider vinegar to pan to deglaze. Use a spatula to scrape any crusty bits from the bottom of the pan. Add butter and stir until melted.
**A little tip I learned from Oprah. Squeezing citrus with your teeth will get way more juice than squeezing any other way**
Fiery Goodness is right!!! YUM!!!!! Oh man these were so good. Thank you Chef Sean, and Pat for sending me this recipe, and, in turn, making my life infinitely better. Don’t worry Chef, I’ll still let you make this for parties, but know that The Hubs and I will be gorging on this during non-party times as well. I can never really get enough of this BBQ shrimp.
If you’re in San Diego, and want to check out the original, go to Lou and Mickey’s on 5th. Look around the walls of the bar for a photo of a very young Betsy! (I’m like a celebrity there. Ha ha!)
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