When it comes to BBQ Shrimp, the sauce is just as important as the shrimp itself. We've figured out how to do both to absolute perfection, and it's going to take you less than 30 minutes and minimal effort to knock it out. It's a New Orleans specialty made easy for the family dinner table.
Ironically, there is absolutely no BBQ sauce involved in NOLA-style BBQ Shrimp. Not only that, but these delicious little crustaceans don't even require a trip to the grill to achieve that bold flavor. We are going to load them up with flavor powerhouses like lemon, garlic, Worcestershire, and of course butter.
This dish is rich, savory, and downright addictive. Serve it up with an ice-cold beer, a crusty baguette or French bread on the side, and get ready to indulge in one of New Orlean's greatest creations. For more easy and delicious shrimp recipes, check out our stuffed shrimp, shrimp enchiladas, and honey garlic shrimp as well.
ABOUT THE SHRIMP
Shrimp size and cook times are closely correlated, so be sure you buy jumbo shrimp for this BBQ Shrimp recipe. Jumbo shrimp will typically have a shrimp count of 15/20, which means there are about 15-20 shrimp per pound.
Now onto where to purchase your shrimp. As ironic as it may sound, shrimp from the freezer aisle is actually more likely to be "fresher" than the fresh shrimp you'd buy at the seafood counter. To easily thaw frozen shrimp, place them in a large bowl and run cold water over the shrimp until the bowl is full. Set the shrimp aside (still in the water) for about 30-45 minutes. After the time is up, your shrimp should be ready for peeling, deveining, and cooking.
To prep the shrimp, you'll remove the shells (whether or not you want to leave the tails on is completely up to you) and pat the shrimp dry. The easiest way to do this is to lay a couple of sheets of paper towels down on your work surface, lay the shrimp down on the paper towels in a single layer, and then lay another few sheets of paper towels on top. Press down gently over the paper towels, and this will remove the excess moisture from the shrimp, making it easier for the oil to stick, which in turn makes it easier for the spices to stick!
HOW TO MAKE BBQ SHRIMP
Once you've got your shrimp prepped and ready to go, add them to a large bowl along with 1 tablespoon of avocado or olive oil and 1 tablespoon of creole seasoning. Toss the shrimp until they're evenly coated in the spices. Set the shrimp aside and make your way over to the stovetop.
Add 2 tablespoons of oil to a large skillet over medium-high heat and allow it to come to temperature. Add the shrimp to the skillet and cook in a single layer for about 2 minutes, then flip and cook for about 2 minutes more. We suggest placing the shrimp down in the pan in an order you can keep track of and setting a timer so you don't overcook the shrimp. And note, you may have to cook the shrimp in batches in order to avoid overcrowding the pan.
Once the shrimp are pink, semi-firm to the touch, and completely opaque in the center, set them aside, and add the chopped garlic to the pan. Sauté for about one minute or until the garlic is softened. Next, you'll add in one bottle or a can of lager-style beer along with Worcestershire sauce, lemon juice, a bay leaf, onion powder, kosher salt, and black pepper.
If you'd like a spicier rendition of BBQ Shrimp, feel free to add up to a tablespoon of hot sauce. Stir to combine, and allow this mixture to come to a rapid simmer, reducing the heat as necessary.
Allow this mixture to simmer for about 4 to 6 minutes or until it has reduced by about half. Once your sauce is reduced, remove it from the heat, and you'll begin adding in your butter cubes 3 to 4 cubes at a time. Whisk in the butter after each addition until it is fully melted and incorporated. Continue on just like this until you have used up all of your butter cubes. Adding in cold butter slowly and whisking all the while is how you get a sauce with a velvety, smooth consistency that is perfect for dipping that crusty bread in!
Add your shrimp to the sauce and stir to coat. Barbecue Shrimp is great to serve with French bread or a baguette. Enjoy!
6 MORE LOUISIANA RECIPES YOU’LL LOVE
- Cajun Jambalaya Pasta
- Cajun Rice
- Cajun Shrimp Pasta
- Blackened Shrimp
- Crawfish Etouffee
- Roast Beef Po Boy
Cajun Jambalaya Pasta
Cajun Rice
Cajun Shrimp Pasta
Blackened Shrimp
Crawfish Etouffee | Classic New Orleans Recipe
Hot Roast Beef Sandwich | Roast Beef Po' Boy
Ready for some real-deal, NOLA-style BBQ Shrimp that is literally bursting with savory flavor? You've come to the right place!
- 1 pound jumbo shrimp, peeled and deveined (15-20 count)
- 3 tablespoons olive or avocado oil, separated
- 1 tablespoon Creole seasoning
- 6 cloves of garlic, finely chopped
- 1 (16-ounce) can or bottle of lager-style beer
- ¼ cup Worcestershire sauce
- Juice of a lemon
- 1 bay leaf
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 10 tablespoons cold, unsalted butter, cut into ¼" cubes
- French bread or baguette, for serving
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Pat the shrimp dry with paper towels and add them to a large mixing bowl, along with 1 tablespoon of oil. Toss until evenly coated. Then, add the creole seasoning and stir until evenly coated once more. Set aside.
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Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Add one single layer of shrimp, leaving a bit of space between each one. Cook in batches if necessary.
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Cook for about 2 minutes, then flip and cook for 2 minutes more on the other side. The shrimp is ready when it is pink and semi-firm to the touch. Transfer the cooked shrimp to a bowl and set aside.
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Add the garlic to the pan and saute for about 1 minute or until softened. Add the beer, Worcestershire sauce, lemon juice, bay leaf, onion powder, Kosher salt, and pepper. Stir to combine. Allow the mixture to simmer rapidly, reducing the heat if necessary, for 4-6 minutes or until the liquid is reduced by about half.
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Remove the sauce from the heat and whisk in the butter a few cubes at a time. As soon as the butter melts, add more cubes and continue on in this way until all of the butter has been incorporated.
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Remove the bay leaf, add the shrimp to the sauce, stir, and serve alongside crusty French bread or a toasty baguette.
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