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BBQ Glazed Shrimp

Damaris Phillips whips up shrimp and grits and a wedge salad
TODAY Show: Damaris Phillips whips up shrimp and grits and a wedge salad. -- April 22, 2015Samantha Okazaki / TODAY
Prep Time:
35 mins
4 to 6


  • 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 honey
  • 2 tablespoons Worcestershire sauce
  • Juice of 1 lemon (about 3 tablespoons)
  • 4 green onions, greens thinly sliced


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, honey, Worcestershire and 2 tablespoons water. Stir and sauté to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Sauté 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.