Pan-Barbecued Shrimp

Pan-Barbecued Shrimp


3/4 cup butter, melted
3 cloves garlic, minced
4 green onions, sliced
1 teaspoon dried crushed red pepper*
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 lemons, cut into wedges
2 pounds unpeeled medium fresh shrimp
Garnish: fresh lemon wedges, sliced green onion


Melt butter in a large skillet over medium heat. Stir in garlic, green onions, and dried crushed red pepper; saute 1 minute, or until onion is tender. Add Worcestershire sauce, lemon juice, lemon wedges, and shrimp. Cook, stirring constantly, over high heat. When mixture comes to a boil, reduce heat and cook 2 minutes, or just until shrimp turn evenly pink. Garnish with lemon and green onion, if desired.

*If you don’t want the spiciness of the dried crushed red pepper, you can substitute 1-½ teaspoons Italian seasoning and ½ teaspoon freshly ground pepper.

Shrimp Storage
  • Store fresh shrimp in a heavy-duty plastic bag on a bed of ice in the refrigerator, and cook within a day or two of purchase. You can store cooked shrimp two to three days in the refrigerator.
  • To freeze raw shrimp, place in a plastic container and cover with water. Frozen at a temperature of 0 degrees F or below, the shrimp will maintain a fresh quality for approximately six months.
  • Never thaw shrimp at room temperature. Thaw a one-pound package in the refrigerator for 18 to 24 hours, or place under cold running water.
  • Once shrimp have been defrosted, they should not be refrozen.
  • Yield: 

    4 servings

    Leave a Comment