Description
Juicy shrimp seared to perfection and tossed in a bold, sweet, and tangy Louisiana-style barbecue sauce with ginger, garlic, and green onions. This quick and flavorful dish brings Southern soul with an Asian twist—perfect for weeknights or entertaining.
Ingredients
Scale
- 2 pounds medium shrimp (21–25 count), shelled, deveined, tails on
- Coarse salt, to taste
- Freshly ground white pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup peeled and julienned fresh ginger
- 2 tablespoons minced garlic
- 6 green onions, chopped (white and green parts divided)
- 1/2 teaspoon Aleppo pepper
- Freshly ground black pepper, to taste
- Pinch of brown sugar
- 1/2 cup Louisiana barbecue sauce
- 1/4 cup oyster sauce
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 tablespoons freshly chopped parsley
Instructions
- Season shrimp with coarse salt and white pepper. Pat dry with paper towels.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add ginger and garlic, sauté for 30 seconds until fragrant.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink and lightly golden. Remove and set aside.
- Add Aleppo pepper, brown sugar, and half the green onions to the pan.
- Stir in barbecue sauce, oyster sauce, ketchup, and Worcestershire sauce. Simmer for 2 minutes.
- Return shrimp to the pan and toss to coat. Cook 1 more minute to thicken the sauce.
- Stir in remaining green onions and chopped parsley. Serve immediately.
Notes
- Pat shrimp very dry before cooking to get a proper sear.
- Use a hot skillet for the best caramelization.
- Don’t overcook—shrimp are done as soon as they turn pink and opaque.
- For a spicier version, add a dash of cayenne or hot sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 190mg