Description
A rich, buttery, and boldly seasoned New Orleans classic, Louisiana BBQ Shrimp isn’t actually grilled instead, it’s simmered in a savory sauce packed with garlic, Worcestershire, spices, and a touch of heat. Served with crusty bread to soak up every drop, this dish is messy, indulgent, and unforgettable.
Ingredients
🛒 Ingredients (for 4 servings):
For the Shrimp:
2 pounds large shrimp (shell-on, deveined)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
For the Sauce:
1 cup (2 sticks) unsalted butter
6 cloves garlic, minced
½ cup Worcestershire sauce
¼ cup fresh lemon juice
1 tablespoon hot sauce (like Tabasco)
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon thyme
½ teaspoon black pepper
¼ teaspoon cayenne pepper
½ cup chicken broth or seafood stock
2 tablespoons chopped fresh parsley
For Serving:
Crusty French bread
Lemon wedges
Instructions
📝 Instructions:
Step 1: Prepare the Shrimp
Rinse and pat dry the shrimp. Season with salt, black pepper, paprika, and cayenne. Set aside.
Step 2: Make the Sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
Step 3: Build Flavor
Stir in Worcestershire sauce, lemon juice, hot sauce, smoked paprika, oregano, thyme, black pepper, cayenne, and broth. Let simmer for 3–5 minutes.
Step 4: Cook the Shrimp
Add shrimp to the skillet and toss to coat in the sauce. Cook for 4–6 minutes, stirring occasionally, until shrimp are pink and fully cooked.
Step 5: Finish and Serve
Sprinkle with fresh parsley and serve immediately with crusty bread to soak up the sauce.
Notes
- Authentic Style: Leave shells on for maximum flavor, like classic New Orleans recipes such as Pascal Manale.
- Spice Level: Adjust cayenne and hot sauce depending on your heat preference.
- Shortcut Version: For a simple bbq shrimp recipe, use peeled shrimp and reduce cooking time slightly.
- Chef Inspiration: This dish is inspired by famous versions like New Orleans BBQ shrimp by Paul Prudhomme and Emeril.
- Serving Tip: Provide plenty of napkins this dish is meant to be eaten with your hands.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course / Seafood
- Method: Stovetop / Simmered
- Cuisine: Cajun / New Orleans