BBQ Shrimp Recipe
This BBQ Shrimp recipe is authentically Creole and is a classic Louisiana dish featuring fresh, gulf shrimp cooked in a rich, buttery, and spicy sauce. Despite its name, this dish isn’t barbecued; the “BBQ” refers to the bold, smoky flavors in the sauce. The shrimp are cooked with Cajun spices, Worcestershire sauce, lemon, and plenty of butter, creating a deeply flavorful and satisfying meal perfect for any seafood lover.
If you love my creole recipes check out my Creole Chicken Pot Pie and Red Beans and Rice !
Moreover, My BBQ Shrimp recipe only takes about 30 minutes to make. So it’s as quick and easy to make as it is delicious. I can’t emphasize enough how bold the flavors are! My favorite part of this dish is the sauce and soaking up all the richness with some buttery French bread.
Why You’ll Love This BBQ Shrimp Recipe:
Furthermore, This BBQ Shrimp recipe captures the essence of Creole cuisine with a blend of spices, fresh herbs, and a luscious sauce, but there is so much more to love.
- Packed with Flavor: Every bite is a mix of spicy, savory, and buttery goodness.
- Quick and Easy: Ready in just 25 minutes, making it perfect for weeknight dinners.
- Versatile: Enjoy it with crusty bread, over rice, or with a side of your favorite veggies.
- Authentic: Brings a taste of New Orleans to your home, using traditional ingredients and techniques.
Ingredients You’ll Need:
- Worcestershire Sauce (1/2 cup): Adds depth and umami, essential for an authentic Creole taste.
- Hot Sauce (3 tbsp): Provides a spicy kick that complements the savory elements.
- Lemon Juice (1/2 lemon): Adds acidity and brightness, balancing the rich sauce.
- Beer (1/4 cup): Helps deglaze the pan, adding a subtle malty flavor that enhances the sauce.
- Butter (1/2 cup + 3 tbsp): Essential for a rich, velvety sauce; added at different stages for the perfect texture.
- Garlic (2 tbsp minced): Aromatic and flavorful, infusing the sauce with a delicious, garlicky depth.
- Onion (1/2, finely chopped): Adds sweetness and a savory base note.
- Fresh Herbs (oregano, rosemary, thyme): Brings freshness and complexity to the sauce.
- Cayenne Pepper, Salt, Black Pepper: Essential seasonings that add heat and enhance all the other flavors.
- Fresh Parsley: A garnish that adds a pop of color and a fresh, herbaceous finish.
- Bayou City Seasonings: adds a depth of flavor to the dish that will make it even more tasty.
How to Make Authentic Cajun BBQ Shrimp
- Sauté Aromatics: Start by melting butter in a skillet, then sauté chopped onion and minced garlic until fragrant.
- Build the Sauce: Add Worcestershire sauce, hot sauce, lemon juice, and beer, followed by fresh herbs and spices.
- Cook the Shrimp: Add the shrimp and cook until pink and opaque, ensuring they’re well-coated with the sauce.
- Finish with Butter: Off the heat, stir in the remaining butter for a rich, glossy finish.
- Serve and Enjoy: Garnish with fresh parsley and serve hot with bread or rice.
Tips for the best BBQ Shrimp
Additionally, by following these tips you’ll be able to make authentic cajun BBQ Shrimp like we make in the dirty South.
- Use Fresh Shrimp: For the best flavor, use fresh, high-quality shrimp. Shell-on shrimp add extra flavor to the sauce.
- Finish with Butter Off-Heat: Adding a final touch of butter off the heat gives the sauce a silky, luxurious texture. This step enriches the sauce and helps to emulsify it.
- Control the Heat: Adjust the amount of hot sauce and cayenne pepper to suit your taste preference.
- Don’t Overcook the Shrimp: Shrimp cook quickly and can become tough if overcooked. Remove from heat as soon as they turn pink.
- Serve Immediately: This dish is best enjoyed hot, with the sauce still warm and buttery.
FAQ
Q: Can I use peeled shrimp for this recipe?
A: Yes, you can use peeled shrimp for convenience. However, cooking with the shells on adds more flavor to the sauce.
Q: What type of beer should I use?
A: A light beer works best, as it won’t overpower the other flavors. Avoid dark or strong-flavored beers.
Q: Can I make this dish less spicy?
A: Absolutely! Simply reduce the amount of hot sauce and cayenne pepper to make the dish milder.
Q: What should I serve with BBQ Shrimp?
A: This dish is delicious with crusty French bread for dipping, or over a bed of rice. You can also serve it with a side of sautéed greens or a fresh salad.
More Creole recipes:
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BBQ Shrimp
Equipment
- Large skillet or sauté pan
- measuring cups and spoons
- Knife and cutting board
- Spatula or wooden spoon
Ingredients
- 1 1/2 lbs shrimp shell on
- 12 tbs unsalted butter divided
- 1/2 large onion chopped
- 4 cloves garlic minced
- 1/2 cup worcestershire sauce
- 3 tbs hot sauce
- 1/2 lemon juice
- 1/4 cup beer
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 tbsp bayou city garlic pepper seasoning
- 1 tsp bayou city All purpose seasoning
- 1/2 tsp cayenne
- 1 tsp pepper
- salt to taste
- parsley garnish (optional)
- green onion garnish (optional)
Instructions
- Rinse the shrimp under cold water and drain. Keep the shells on for maximum flavor.
- In a large skillet, melt 1/2 cup (8tbsp or whole stick) of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the Worcestershire sauce, hot sauce, lemon juice, and beer. Stir well to combine.
- remove the rosemary, thyme, and oregano leaves from stem and chop them up into fine pieces.
- Add the fresh rosemary, thyme, oregano, bayou city seasonings, cayenne, salt, and black pepper. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
- Add the shrimp to the skillet, tossing to coat them in the sauce. Cook the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Avoid overcooking.
- Once the shrimp are cooked, remove the skillet from the heat. Add the remaining 3 tbsp of butter, stirring until melted into the sauce to create a rich, velvety texture.
- Garnish with fresh parsley and/or green onion and serve immediately. Pair with crusty French bread for dipping or serve over a bed of rice.
