BBQ Glazed Shrimp

Total Time:
30 min
20 min
10 min

4 to 6 servings

  • 2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • Kosher salt and coarsely ground black pepper
  • 4 tablespoons unsalted butter
  • 4 large cloves garlic, minced
  • 2 tablespoons sorghum (see Cook's Note)
  • 2 tablespoons Worcestershire sauce
  • Juice of 1 lemon (about 3 tablespoons)
  • 4 green onions, greens thinly sliced
Watch how to make this recipe.
  • Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.

  • Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.

Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.

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