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A close up of a heap of BBQ Shrimp with the tails still on.
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5 from 2 votes

BBQ Shrimp

Ready for some real-deal, NOLA-style BBQ Shrimp that is literally bursting with savory flavor? You've come to the right place!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dinner
Cuisine: Cajun, Creole
Keyword: Barbecue Shrimp, BBQ Shrimp
Servings: 4
Calories: 370kcal
Author: Kelly Anthony

Ingredients

FOR THE SHRIMP:

  • 1 pound jumbo shrimp, peeled and deveined (15-20 count)
  • 3 tablespoons olive or avocado oil, separated
  • 1 tablespoon Creole seasoning

FOR THE SAUCE:

  • 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

Instructions

COOK THE SHRIMP:

  • 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.
  • 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.
  • 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.

MAKE THE SAUCE:

  • 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.
  • 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.
  • Remove the bay leaf, add the shrimp to the sauce, stir, and serve alongside crusty French bread or a toasty baguette.

Nutrition

Calories: 370kcal | Carbohydrates: 6g | Protein: 1g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 520mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1412IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg