On a scale of 1 to 10, this broiled shrimp is a solid 12. It’s exceptionally flavorful, with rich, balanced flavors and a little kick. Perfect as an appetizer or as a main course with a side dish. It’s always a hit when we serve it at parties or family gatherings.
My wife loves cooking shrimp, this is one of her favorite recipes. Once you try it, you’ll know what I mean. Quick, high-heat cooking serves shrimp best. It gives it the most flavor without overcooking it. That’s why grilled or pan-seared shrimp is so flavorful. Broiling is another great cooking method for shrimp, though, unfortunately, it’s quite underutilized.
We like serving this shrimp as an appetizer or as party finger food. It’s always super popular. The biggest challenge is to have enough as it goes quick. The great news is that the ingredients can be prepared ahead and the cooking only takes 5 minutes. So, really, if you run out, you can always whip up more in no time.
You can also serve it as a main dish with rice and a sauce of your choosing. We like Thai red curry sauce, it goes so well with seafood and is unbelievably delicious.
Tips and tricks
- Once the compound butter is ready, it can be used immediately or chilled for later use.
- The compound butter can be prepared up to 3 days ahead and stored in a fridge. You will need to bring it to room temperature before using.
- If you freeze the compound butter, it can last up to 3 months in a freezer-proof, vacuum-sealed bag.
- Instead of parsley, try fresh dill. Dill goes very well with the shrimp in this recipe.
- You can use both fresh or previously frozen shrimp in this recipe. If the shrimp is frozen, you will need to defrost it first. Frozen shrimp does not cook well under the broiler as it releases water which prevents browning.
- Make sure to use a broiler-safe baking pan/dish.
- Keep a constant eye on the shrimp while it’s broiling. If the shrimp is browning too much too fast, move the rack down and continue.
- When using small shrimp, decrease the time by a minute or two. Jumbo shrimp will need a minute or two more. The rule of thumb is, the shrimp is ready when it turns pink. Do not overcook it!
Try out other shrimp recipes
- 1 lb raw shrimp 31-35 count; peeled, deveined with tails left intact, and pat-dried.
- 6 Tbsp butter room temperature
- 4 cloves garlic pressed
- 4 fillets anchovy
- 1 1/2 tsp Dijon mustard
- 1 tsp Tabasco sauce
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1 tsp minced red chili pepper
- 1/4 cup minced fresh parsley
- In a small bowl, combine the butter, anchovy fillets, garlic, Dijon mustard, Tabasco sauce, Worcestershire sauce, salt, and minced red chili pepper. Using a small fork, mash the ingredients together.
- Place the shrimp in a single layer on a large baking sheet. Curl the shrimp. Scoop the compound butter mixture with a 1/4 teaspoon and place one (heaping) scoop on each curled shrimp.
- Pre-heat the broiler on high for 5 minutes.
- Broil the shrimp on the second-highest rack, without flipping, about 6 inches from the broiler heating element, for about 5 minutes, until they turn pink and cooked through. After 2 minutes, once the butter has melted, baste the shrimp with the melted butter.
- Transfer to a serving platter, sprinkle with parsley and serve immediately.