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Keto Dinner

Barbecued Shrimp

There’s something about a bubbling pan of shrimp in lemon-garlic butter that instantly makes any dinner feel special. I love how the bold flavors of Worcestershire and spices meld together, creating a rich, satisfying sauce that’s perfect over cauliflower rice. Best of all, it comes together quickly and is completely keto-friendly.

15 min Prep time 25 min Cook time 40 min Total time 16 Servings 650 Calories
Barbecued Shrimp

Ingredients

  • cups butter
  • cups olive oil
  • /4 cup Worcestershire sauce
  • tablespoons ground black pepper
  • lemons, sliced
  • /2 teaspoon hot pepper sauce
  • teaspoon Italian seasoning
  • cloves garlic, minced
  • teaspoon paprika
  • teaspoons salt
  • pounds large shrimp - peeled and deveined

Instructions

  1. Step 1

    First, preheat your oven to 450°F (230°C). In a large saucepan, melt the butter with the olive oil over medium heat. I like to add the garlic early to let it sizzle and release its aroma. Stir in the Worcestershire sauce, black pepper, lemon slices, hot pepper sauce, Italian seasoning, paprika, and salt. Let this fragrant sauce simmer gently for about 5 to 7 minutes, stirring occasionally. Divide the shrimp evenly between two Dutch ovens or large oven-safe pots. Pour half of the sauce over each portion, then bring both to a simmer over the stovetop. Allow the shrimp to cook for 6 to 8 minutes, just until they start to turn pink. Transfer everything—shrimp and all that buttery sauce—into a large baking pan or two smaller ones, spreading them out evenly. Slide the pan into the preheated oven and bake for 10 minutes, giving it one gentle stir halfway through. The shrimp will finish cooking in the oven, soaking up all those bold flavors. Serve immediately, spooning plenty of the sauce over each plate.

Chef's Tip

I always reserve a few lemon slices before baking to garnish the dish after it comes out of the oven—they look beautiful and add a fresh pop of citrus. Also, if you can find them, use wild-caught shrimp for the best texture and flavor.

Storage Tips

Store leftover shrimp in an airtight container with the sauce in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce thickens too much.

Variation Tips

For a smoky twist, add a teaspoon of smoked paprika in place of regular. Serve over cauliflower rice or alongside roasted asparagus to soak up the sauce. You can also swap shrimp for scampi-style scallops if you prefer.

Frequently Asked Questions