The Ultimate Guide to Quick & Easy Barbecue Shrimp: Memphis Blues Flavor at Home

For any true shrimp aficionado or anyone who appreciates a remarkably fast, incredibly flavorful, and utterly satisfying meal, prepare to have your culinary world transformed. This isn’t just a recipe; it’s a revelation. Imagine a dish that requires minimal effort—we’re talking about five minutes of active cooking—delivers an explosion of taste, keeps your kitchen cool, and is impressive enough for guests, yet simple enough for a casual weeknight. This is the magic of homemade barbecue shrimp, a dish so good it almost feels like a secret.

Why This Barbecue Shrimp Recipe Is a Game-Changer

In our bustling lives, finding time to cook a delicious and wholesome meal can often feel like a challenge. That’s where this barbecue shrimp comes in. It’s the ultimate answer to the “what’s for dinner?” dilemma, offering a gourmet experience without the gourmet effort. Its simplicity belies a depth of flavor that is truly addictive, making it a staple for busy weeknights, impromptu gatherings, or whenever a craving for something extraordinary strikes. Forget lengthy preparation or complicated techniques; this recipe focuses on fresh ingredients and bold spices to deliver maximum impact with minimal fuss.

The Culinary Journey: From Pizza Craving to Barbecue Bliss

Our journey to discovering this incredible barbecue shrimp began, as many great culinary adventures do, with a dash of spontaneity and a bit of a dilemma. After a long day, the thought of cooking was far from appealing. The fridge offered little inspiration, and a pizza delivery seemed like the path of least resistance. However, a solitary, perfectly ripe avocado caught my eye—a forgotten treasure from a weekend trip. This simple discovery sparked an idea: why not whip up some homemade guacamole?

My partner, Mike, has a knack for guacamole (perhaps his only culinary specialty outside of Kraft Dinner!), so the pizza menu was quickly set aside. A quick rummage in the freezer also revealed a stash of corn tortillas. A few minutes in a skillet with a touch of canola oil transformed them into crispy, homemade tortilla chips. But as delicious as guacamole and chips are, they felt more like a snack than a complete meal. My mind started to wander, pondering how to elevate this into a proper dinner. A bag of frozen shrimp seemed like the perfect solution; they thaw almost instantly in warm water, making them an ideal last-minute addition.

Initially, I considered a simple sauté with chili powder, aiming for a quick Mexican-themed complement. This train of thought, however, veered in a glorious direction. It reminded me of a quick shrimp recipe by Mark Bittman—sautéed in butter with garlic and chili powder, then finished with beer. And that, in turn, vividly brought to mind the unbelievably awesome barbecue shrimp from Memphis Blues Barbeque House in Vancouver—a dish famous for its spicy, buttery, and utterly divine sauce. Suddenly, the perfect dinner was no longer a distant dream. I remembered that their cookbook was sitting on my bookshelf upstairs. A quick dash and there it was—the source of inspiration for a magnificent meal.

Essential Ingredients for Irresistible Barbecue Shrimp

The beauty of this barbecue shrimp recipe lies in its simplicity and the quality of its core components. You don’t need a pantry full of exotic items, just a few key ingredients that come together to create a symphony of flavors. Here’s what you’ll need:

• Shrimp: Fresh or frozen, large (21/25 count) or jumbo (16/20 count) work best. Ensure they are peeled and deveined for convenience. If using frozen, a quick soak in warm water thaws them in minutes.
• Butter: A generous pat of unsalted butter is crucial for that rich, luscious sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• Cooking Oil: Olive oil or canola oil can be used alongside the butter. This helps prevent the butter from burning at higher temperatures, ensuring a golden-brown sauté.
• Spice Rub: This is where the magic happens! A quality barbecue spice rub is the heart of the flavor. You can use a store-bought variety or, even better, whip up your own homemade blend.
• Garlic: While optional if your spice rub contains garlic powder, a freshly crushed clove of garlic adds an extra layer of aromatic depth.

Crafting Your Signature Barbecue Spice Rub (or Using Store-Bought)

The spice rub is the cornerstone of this barbecue shrimp recipe, infusing it with that signature smoky, sweet, and spicy flavor profile. The Memphis Blues cookbook indeed featured a recipe for their rub, but sometimes you don’t have every specific ingredient on hand. The good news is, flexibility is key! Any robust barbecue rub you love will work wonders here. However, for a truly exceptional homemade version that mimics that authentic BBQ joint taste, consider this blend, inspired by my go-to rib rub:

• 2 tablespoons chili powder
• 1 tablespoon smoked paprika (or regular paprika)
• 2 tablespoons brown sugar (doubling this for extra sweetness, mirroring commercial rubs)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Salt to taste (Lawry’s Seasoned Salt can be used if you have it, or simply fine sea salt)

Combine all ingredients thoroughly. This blend balances heat, sweetness, and earthy notes perfectly, creating a rub that not only flavors your shrimp but also helps build that luscious, spiced butter sauce. The beauty of a homemade rub is that you can adjust it to your preference, adding more heat with a pinch of cayenne or dialing up the sweetness with extra brown sugar.

The Recipe: Sautéing Perfect Barbecue Shrimp in Minutes

Once your ingredients are prepped, the cooking process is astonishingly quick. This is truly a “less is more” scenario where a hot pan and swift execution lead to culinary perfection.

1. Heat Your Pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel works great) over medium-high heat. Allow it to get nice and hot.
2. Add Fat: Throw in a generous pat of unsalted butter, approximately 2-3 tablespoons. If you like, cut it with a tablespoon of olive or canola oil; this helps raise the smoke point and prevents the butter from burning too quickly.
3. Sauté Aromatics (Optional): Once the butter foam subsides and the butter is melted and slightly fragrant, if you’re using fresh garlic and your rub is garlic-free, add a crushed clove of garlic and sauté for about 30 seconds until fragrant. Do not let it burn.
4. Add Shrimp and Rub: Immediately add your thawed, peeled, and deveined shrimp to the hot pan. Add a generous spoonful or two of your chosen barbecue spice rub directly over the shrimp. The amount will depend on how many shrimp you’re cooking and your preference for spice intensity.
5. Cook Swiftly: Toss the shrimp vigorously in the pan, ensuring they are evenly coated with the butter, oil, and spice rub. Cook for approximately 1-2 minutes per side, or until the shrimp just turn opaque and curl into a “C” shape.
6. Avoid Overcooking: This is critical! Overcooked shrimp become tough and rubbery. As soon as they lose their translucency and turn pink-orange, they are done. Remove them from the heat immediately.
7. Serve: Pour the succulent barbecue shrimp, along with all that incredible buttery, spicy sauce, directly into a serving dish.

Serving Suggestions: Completing Your Memphis Blues Experience

While the barbecue shrimp itself is a star, part of the Memphis Blues experience is undeniably the glorious, buttery, spicy sauce that accumulates in the pan. This is liquid gold, meant to be savored! The traditional way to enjoy it at Memphis Blues is with a thick, warm wedge of cornbread, perfect for soaking up every last drop. However, if cornbread isn’t on hand, a crusty baguette or any good quality rustic bread will do the trick just as beautifully. The goal is to have something absorbent that prevents you from unceremoniously licking the plate clean (though we wouldn’t judge!).

To make it a complete meal, consider serving your barbecue shrimp with some fluffy white rice, creamy grits, or even alongside the fresh guacamole and homemade corn tortilla chips that started this whole culinary adventure. A simple green salad dressed with a light vinaigrette would also provide a refreshing counterpoint to the richness of the shrimp. Whatever you choose, ensure there’s a vehicle to scoop up that irresistible sauce—it’s truly the highlight of the dish.

Why You’ll Be Making This Again and Again

This barbecue shrimp recipe isn’t just a meal; it’s an experience. It’s the kind of dish that makes you close your eyes and truly savor each bite. It’s shockingly quick, deceptively simple, yet utterly impressive. Whether you’re entertaining discerning guests or simply treating yourself after a long week, this recipe delivers on all fronts: flavor, speed, and sheer satisfaction. The memory of that buttery, spicy, shrimpy sauce will linger, prompting you to declare, “I am so making this again!” It’s truly worth every moment of enjoyment, perhaps even justifying that extra hour on the elliptical trainer.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp are perfectly fine and often more convenient. Ensure they are fully thawed and patted dry before cooking. You can quickly thaw them by placing them in a bowl under cold running water for 5-10 minutes, or simply let them sit in warm water for a few minutes until pliable.

What kind of butter should I use?

We recommend using unsalted butter. This gives you better control over the overall saltiness of your dish, allowing the flavors of the spice rub to truly shine without becoming overly salty.

How can I make this barbecue shrimp spicier?

If you love heat, there are several ways to kick up the spice. You can add a pinch of cayenne pepper to your spice rub, include a finely minced jalapeño or serrano pepper when you sauté the garlic, or finish the dish with a dash of your favorite hot sauce just before serving.

What if I don’t have all the ingredients for the homemade spice rub?

Don’t worry! While the homemade rub is fantastic, the beauty of this recipe is its flexibility. You can use any store-bought barbecue spice rub that you enjoy. Look for one that has a good balance of sweet, savory, and spicy notes. Just remember to taste and adjust the seasoning as needed, as store-bought rubs vary widely in salt content.

Can I prepare the shrimp ahead of time?

You can certainly prep your shrimp by thawing and peeling them, and you can mix your spice rub in advance. However, for the best results, cook the shrimp right before you plan to serve them. This ensures they are tender, juicy, and the sauce is perfectly emulsified and hot.

Embrace the simplicity and incredible flavor of this barbecue shrimp. It’s more than just a dish; it’s a testament to how quick, easy, and utterly delicious weeknight cooking can be.