Pan-Grilled Barbecue Shrimp

Pan-Grilled Barbecue Shrimp Recipe

Jim Bastardo / The Image Bank / Getty Images

Prep: 5 mins
Cook: 6 mins
Marinate: 15 mins
Total: 26 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
197 Calories
5g Fat
12g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 197
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 227mg 76%
Sodium 661mg 29%
Total Carbohydrate 12g 5%
Dietary Fiber 2g 7%
Protein 27g
Calcium 119mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. The shrimp are quickly seared in a pan and are cooked in their shells for extra flavor and moistness.


  • 1 pound (16 to 20 per lb.) jumbo shrimp, shell-on, deveined (sold as "raw, ready to peel")
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon. salt
  • 1 tablespoon ketchup
  • 1 tablespoon​ brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper, or to taste
  • Lemon wedges

Steps to Make It

  1. Rinse and drain shrimp well.

  2. Combine all ingredients in a mixing bowl, and toss until the sugar is dissolved and the shrimp are coated. Cover and let sit for 15 minutes in the fridge.

  3. Preheat a skillet over a medium-high flame until hot.

  4. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals.

  5. Remove to a plate, and when cool enough to handle, serve warm with lemon.