New Orleans BBQ Shrimp

5 from 1 vote

This New Orleans Style BBQ Shrimp is an easy, one-skillet dish with juicy Gulf shrimp tossed in a buttery sauce with tons of Louisiana flavor. This iconic Louisiana dish is loved for its mix of bold, savory, and spicy flavors from various herbs, spices, and seasonings! It's perfect for Mardi Gras or any gathering with friends and family, and is ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Cajun, Creole

Servings: people

Calories: 293kcal

Author: Briana

Equipment

large skillet

Ingredients

1 tablespoon olive oil
12 cloves garlic minced
4 whole green onions white parts and green parts separated
2-3 teaspoons Cajun seasoning no salt added if possible (to taste)
½ - 1 teaspoon cayenne pepper to taste
½ teaspoon smoked paprika
3 tablespoons Worcestershire sauce
½ cup beer brown Louisiana beer if possible (can sub seafood, veggie, or chicken stick)
1 whole lemon cut into rounds
½ teaspoon ground black pepper
2 teaspoons fresh thyme
2 whole bay leaves
2-3 tablespoons Louisiana hot sauce to taste
2-3 teaspoons kosher salt to taste, and depends on what type of cajun seasoning you have
2 pounds jumbo shrimp with shell on for more flavor (Gulf Shrimp if possible, 16-20 shrimp per pound)
2 tablespoons fresh lemon juice
8 tablespoons unsalted butter cut into cubes (1 stick)
Parsley, green onions, and thyme for garnish
Lemon wedges, Louisiana hot sauce, and crusty bread for serving

Instructions

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, followed by the minced garlic and the white parts of the green onions. Saute for 30 seconds to a minute until the garlic is fragrant, stirring constantly.
Add in 3 tablespoons of Worcestershire sauce, ½ cup of beer, the lemon rounds, 2 teaspoons of fresh thyme, 2 bay leaves, 2-3 teaspoons of Cajun seasoning (to taste), ½ teaspoon of smoked paprika, ½ - 1 teaspoon of cayenne (to taste), ½ teaspoon of black pepper, and 2-3 tablespoons of hot sauce to a large skillet with a lid and bring up to a boil.
Add in the shrimp and toss to coat, then cover and cook until shrimp are just cooked through, about 3-5 minutes depending on size.
Remove the lid and add 2 tablespoons of lemon juice, then turn off the heat and add in 8 tablespoons of cubed butter. Stir continuously until the butter is fully melted and the sauce emulsified. Taste for seasoning and add salt and more lemon juice to taste.
Garnish with parsley, more thyme, and green onions. Serve with Louisiana hot sauce and crusty French bread. Enjoy!

Notes

Preparation is key! Make sure that all the ingredients are ready and nearby because this dish cooks quickly and you will not have time to measure or chop anything once you start cooking. The French call this mise en place - or having everything in its place and set up ready to go.

Don't skip sautéing the garlic and seasonings. Sauté the garlic and spices briefly before adding liquids. This step helps to release their flavors.

Get Gulf shrimp if possible, and keep the shell on for more flavor. This is optional, but it adds a wonderful flavor to the dish. We highly recommend using high-quality, Gulf shrimp if possible, for an authentic Louisiana flavor, and keeping the shell on! The shell adds incredible flavor to the dish.

Don't overcook the shrimp. Overcooking shrimp makes them rubbery. Cook just until they turn pink and opaque, which usually takes about 3-5 minutes. Remember that the shrimp will continue to cook slightly in the hot sauce even after the heat is turned off.

Use a good quality beer or stock. The type of beer or stock you use can greatly influence the flavor of the dish.

Season to taste. Adjust the level of spices and hot sauce to suit your taste. Remember, it's easier to add more spice later than it is to take it away.

Add the butter off the heat. Emulsify the sauce properly by adding the butter off the heat and stirring until it's fully incorporated. This gives the sauce a creamy consistency.

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