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!
BBQ Shrimp
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.
Ingredients
- 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
Instructions
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.
Serve immediately
**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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Patrick Rifle Mucha says
Best Betsylife ever. Hopefully L&M doesn’t hire anybody to assassinate us after unearthing this fantastic recipe. I got it to taste pretty fantastic too! I ate it with this jalapeño cheddar loaf of bread that I sliced and used to soak up the sauce. Yum!
Fisher Boy Food says
Love this easy shrimp dish! Love the hint (from Oprah) about juicing lemons. Also love how many people were involved in bringing this recipe here! Nothing better than a little history involved in food preparation!
skippy says
Fiery Goodness. ROLL! bookmarking this one.
don clayton says
Clarify: What are you rubbing the shrimp with? Do you make a rub of the dry spices? I had these awesome shrimp at the restaurant. Been looking for this ever since. Based on taste, I would not have guessed Dijon. Don in St. Louis
betsy says
Mix everything together except apple cider vinegar and butter. Rub the shrimp with that. I know, its not really a “recipe” since it was just an email from a friend, but it tastes awesome! Good luck
nola todd says
sweet baby jesus…this was soooo good. thanks Betsy!
betsy says
Isn’t it? You are welcome 😉
Dianna says
I don’t see the amount of cider vinegar mentioned anywhere and it’s not in the recipe list. How much vinegar do we add?
betsy says
Just a splash to deglaze the pan and removed and brown bits on the bottom. Probably about 1/4 cup