Recipe courtesy of John Uglesich

Firecracker Shrimp

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  • Level: Easy
  • Total: 9 min
  • Prep: 5 min
  • Cook: 4 min
  • Yield: 1 serving
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5 large shrimp

1/2 cup barbecue sauce, recipe follows

Drizzle horseradish sauce, recipe follows

Barbecue Sauce:

1 large onion, chopped

2 cups orange juice

1 1/2 sticks unsalted butter

1 quart ketchup

1/2 cup lime juice

1/2 cup apple cider vinegar

1/2 cup dark brown sugar

1 tablespoon salt

1 tablespoon black pepper

2 tablespoons dry mustard

2 tablespoons hot paprika

1 tablespoon crushed red pepper

1 heaping teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon chili powder

2 tablespoon hot sauce

2 tablespoons tamarind paste

2 tablespoons honey

Horseradish Sauce:

1/4 cup pure horseradish

1/4 cup Creole mustard

1 cup heavy whipping cream

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper


  1. Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.

Barbecue Sauce:

  1. Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.

Horseradish Sauce:

  1. Mix all ingredients together in a bowl. Refrigerate until ready to use.