This recipe is for tender, flavorful BBQ glazed shrimp, cooked quickly in a skillet for a perfect caramelized finish. You’ll need just 3 ingredients and it cooks in about 10 minutes. This easy method delivers juicy, flavorful shrimp in minutes—ideal for a weeknight dinner. Let’s get cooking!
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Eat well at home with this NY strip steak dinner…
Ingredients
- 1 lb raw shrimp, peeled and deveined, tails removed if desired
- 1 tbsp avocado oil
- ¼ cup japanese BBQ sauce (and more for marinading if desired)
Try these loaded waffle fry nachos with BBQ pork
1. Quick Marinate (Optional)
You can marinate the shrimp in ¼ cup Japanese BBQ sauce for 15-30 minutes beforehand if you have the time.
2. Heat the Skillet
Place a large skillet on medium to medium-high heat. Add 1 tbsp of avocado oil. Once it’s hot and starts to bubble, you’re ready to add the shrimp.
3. Cook Shrimp
Let the shrimp cook for 1-2 minutes. They’ll start to turn pink and opaque as they cook.
4. Add Japanese BBQ Sauce
Pour in ¼ cup Japanese BBQ sauce. Keep an eye on the heat so the sauce stays bubbling but doesn’t harden on the pan. Let them cook 1-2 minutes.
5. Flip and Finish Cooking
Flip the shrimp and cook for another few minutes until they reach an internal temp of 145°F. The sauce should reduce and coat the shrimp with a sticky, caramelized glaze.
Serving Suggestion
I like to serve these with lo mien noodles or over rice. You can garnish them with a sprinkle of sesame seeds or diced chives.
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Also see this recipe for sheet pan honey garlic shrimp and veggies…
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Happy cooking ~ Jenna
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10 Minute Meal: BBQ Glazed Shrimp
Video
Equipment
Ingredients
- 1 lb raw shrimp peeled and deveined, tails removed if desired
- 1 tbsp avocado oil
- ¼ cup japanese BBQ sauce and more for marinading if desired
Instructions
- (optional) You can marinate the shrimp in ¼ cup Japanese BBQ sauce for 15-30 minutes beforehand if you have the time.
- Place a large skillet on medium to medium-high heat. Add 1 tbsp of avocado oil. Once it’s hot and starts to bubble, you’re ready to add the shrimp.
- Let the shrimp cook for 1-2 minutes. They’ll start to turn pink and opaque as they cook.
- Pour in ¼ cup Japanese BBQ sauce. Keep an eye on the heat so the sauce stays bubbling but doesn’t harden on the pan. Cook 1-2 minutes.
- Flip the shrimp and cook for another few minutes until they reach an internal temp of 145°F. The sauce should reduce and coat the shrimp with a sticky, caramelized glaze.
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