New Orleans BBQ Shrimp (Printable)

Gulf shrimp in spicy Creole sauce served with crusty French bread for dipping and soaking.

# What You'll Need:

→ Seafood

01 - 2 lbs large raw shrimp, shell-on, deveined

→ Sauce

02 - 8 tbsp (1 stick) unsalted butter
03 - 1/4 cup olive oil
04 - 4 cloves garlic, minced
05 - 2 tsp Worcestershire sauce
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp Creole or Cajun seasoning
08 - 1 tsp smoked paprika
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp dried thyme
13 - 2 green onions, thinly sliced
14 - 2 tbsp chopped fresh parsley

→ To Serve

15 - 1 large French baguette, sliced

# Directions:

01 - Rinse shrimp thoroughly under cold water and pat dry with paper towels. Keep shells intact to maximize flavor during cooking.
02 - In a large skillet over medium heat, combine butter and olive oil. Allow butter to melt completely and swirl pan to blend oils.
03 - Add minced garlic to the skillet and sauté for approximately 1 minute until fragrant, being careful not to burn.
04 - Pour in Worcestershire sauce and fresh lemon juice. Sprinkle in Creole seasoning, smoked paprika, black pepper, salt, cayenne pepper, and dried thyme. Stir vigorously to incorporate all spices into the fat base.
05 - Place shrimp into the skillet, tossing continuously to coat each piece thoroughly with the seasoned butter mixture.
06 - Sear shrimp for 3-4 minutes per side until shells turn pink and flesh becomes opaque. Do not overcook as shrimp will become rubbery.
07 - Scatter green onions and fresh parsley across the skillet. Toss gently and cook for 1 additional minute to wilt herbs slightly.
08 - Transfer shrimp and all sauce to a large serving bowl or platter. Accompany with sliced French bread for dipping into the spiced butter sauce.

# Expert Hints:

01 -
  • The sauce alone is worth making this dish, perfect for sopping up with bread
  • Ready in under 30 minutes but tastes like it simmered all day
  • The spice level is completely customizable to your crowd
02 -
  • Overcooked shrimp become rubbery nightmares, pull them the second they turn pink
  • The sauce will separate slightly if it gets too hot, keep the heat at medium
  • Shell-on eating is messy, provide plenty of napkins and maybe bowls for shells
03 -
  • Marinate the shrimp in the seasoning for 15 minutes before cooking for deeper flavor
  • Let the sauce rest for 2 minutes off the heat before serving, it thickens slightly

Go back