How to Make Barbecue Shrimp with Chef Haley Bitterman

Worcestershire sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos is lower in sodium and offers a similar umami flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

hot sauce

🥗Healthier: sriracha

💰Cheaper: tabasco

Sriracha provides a similar heat with a different flavor profile.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tilapia

Chicken breast is a lean protein alternative.

Add shrimp to a hot pan, about seven or eight shrimp to fill the bottom.

Add a couple ounces of Amber beer and swirl it around the pan.

Add a couple tablespoons of Worcestershire sauce.

Sprinkle about two teaspoons of Creole seasoning over the shrimp.

Add cracked black pepper to taste.

Add fresh chopped garlic, about a teaspoon.

Squeeze half a lemon over the shrimp and drop the whole lemon into the pan.

Flip the shrimp over when they start turning pink.

Turn down the heat and add unsalted butter while continuously stirring to emulsify the sauce.

Finish squeezing the lemon for extra flavor before serving.

Serve the shrimp with sauce over grilled or French bread and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens