Barbeque Shrimp, Ono Island Style

When I say “barbeque shrimp,” I’m talking about that classic Gulf Coast pan of buttery, peppery, garlicky shrimp that has nothing to do with a grill and everything to do with good bread and a big napkin. This is the kind of dish I make when I want something bold and comforting, the kind of flavor that belongs in a kitchen a few minutes from the water.

“Keep the shells on, keep the heat gentle, and let the sauce turn into a glossy, peppery butter bath.”

Ingredients (Serves 2–3)

• 1 1/2 lb large Gulf shrimp, shell-on (heads off is fine), rinsed and patted dry
• 8 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 5–6 cloves garlic, finely minced
• 2 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice, plus lemon wedges for serving
• 1 tsp smoked paprika
• 1/2 tsp cayenne (more or less to taste)
• 1 tsp cracked black pepper (this dish should have a real pepper bite)
• 1/2 tsp kosher salt (adjust at the end)
• 1/2 cup seafood stock or chicken stock (or water in a pinch)
• 2 tbsp chopped parsley (optional)
• Crusty bread or a warm baguette for dipping

How I Make It

1. Warm the base. In a wide skillet over medium heat, melt the butter with the olive oil.
2. Bloom the garlic. Add garlic and cook 30–45 seconds, just until fragrant. Do not brown it.
3. Build the sauce. Stir in Worcestershire, lemon juice, paprika, cayenne, black pepper, salt, and stock. Simmer 2 minutes to combine.
4. Cook the shrimp gently. Add shrimp in a single layer. Cook 2–3 minutes, then flip and cook 1–2 minutes more, just until pink and curled. Avoid overcooking.
5. Gloss it up. Let the sauce bubble another 1–2 minutes so it turns silky and lightly thickened.
6. Finish. Taste the sauce and adjust salt, pepper, or lemon. Sprinkle parsley if using.
7. Serve immediately. Pour shrimp and sauce into a shallow bowl and serve with plenty of bread for dipping.

My Ono Island-Style Tips

Serving Ideas

• Classic: big bowl of barbeque shrimp + warm bread + lemon wedges
• Over rice: spoon shrimp and sauce over steamed rice to stretch it further
• Simple side: a crisp green salad with lemon and olive oil

Make-Ahead Notes

• You can mix the sauce ingredients (everything except shrimp and parsley) up to 24 hours ahead and refrigerate.
• Cook shrimp right before serving for the best texture.

If this recipe helped, drop me a quick note and tell me if you went extra peppery, then browse listings on www.searchthegulf.com.