When we were stationed in New Orleans, my son was just a toddler, and anytime New Orleans BBQ shrimp was on a menu, that’s what he wanted. He would absolutely devour it every single time. To this day, I can't even get this to the table without him already starting to eat as many as he can shovel into his mouth. Between the rich, buttery Cajun sauce and the bread soaking up every last bit of it, I honestly understood why. This recipe brings me right back to those dinners. It’s loaded with garlic, lemon, Cajun seasoning, and that buttery sauce that makes you want to grab extra bread before you even sit down. And the best part is it comes together fast enough to make on a regular weeknight.
If you’re making this into a full dinner night, Bourbon Smash pairs perfectly with all the rich buttery Cajun flavors in the shrimp. Seared Ahi Tuna is another great seafood dinner to keep on rotation during the summer, and Peach Cobbler Dump Cake is the easy dessert move when you want something sweet without putting in a ton of effort.
Equipment
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Ingredients
- Salted butter
- Medium onion
- Green bell pepper
- Garlic cloves
- American lager beer
- Lemon
- Worcestershire sauce
- Cajun seasoning
- Hot sauce
- Shell-on shrimp
- Optional: French bread, sliced green onions, or chopped parsley
Directions
Add the butter, onion, and bell pepper to a large skillet over medium heat. Cook for 4 to 6 minutes until the onions soften.
Add the garlic and cook for 1 additional minute.
Stir in the beer, lemon juice, Worcestershire sauce, Cajun seasoning, and hot sauce. Bring the sauce to a simmer.
Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through.
Top with parsley or green onions and serve with French bread.
How do I serve my New Orleans BBQ Shrimp?
- Serve with French bread to soak up all the extra sauce. It also works really well over Cajun rice, white rice, or buttery grits if you want to make it more filling.
FAQs (Because Life’s Too Busy for Guesswork)
Typically, the French bread is used to soak up all the extra sauce. However, there is also the option of using it to make a shrimp sandwich as well.
Yes, if you are not a fan of spice, you can omit the hot sauce, and you have a mild Cajun seasoning. However, if you would like to add even more spice, add another teaspoon of hot sauce. Add red pepper flakes or use a hot Cajun seasoning.
The reason for leaving the shells on it is that it helps the shrimp retain its moisture during the cooking process. It also helps hold the sauce to the shrimp, so it can soak up even more of the flavor.
To prevent the shrimp from becoming tough and rubbery in texture, it is important not to overcook them. They tend to cook very quickly, so as soon as they turn pink, you will want to remove them from the heat.
What are substitutions that I can make?
- Salted butter – If using unsalted butter, add a pinch of salt to the sauce
- Medium onion – White or yellow onions both work
- Green bell pepper – Red, yellow, or orange peppers can also be used
- Garlic cloves – Jarred garlic works if needed
- Worcestershire sauce – Soy sauce, tamari, or coconut aminos can work
- Cajun seasoning – Creole seasoning or BBQ seasoning are good options
- Hot sauce – Sriracha also works
How should I store my barbecue shrimp?
- Store leftovers in an airtight container in the refrigerator for 1 to 2 days.
- To reheat, warm in a skillet over low heat with a splash of broth for 3 to 5 minutes, flipping halfway through.
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BBQ Shrimp
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Large skillet
Ingredients
- 3/4 cup salted butter
- 1 medium onion diced
- 1 green bell pepper diced
- 8 garlic cloves minced
- 1/2 cup American lager beer
- 1 lemon juiced
- 1/4 cup Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon hot sauce
- 2 pounds shell-on colossal or jumbo shrimp deveined
- French bread sliced green onions, or chopped parsley, for serving (optional)
Instructions
- Add the butter, onion, and bell pepper to a large skillet over medium heat. Cook until the onions soften, about 4 to 6 minutes. Add the garlic and cook for an additional minute.
- Stir in the beer, lemon juice, Worcestershire sauce, Cajun seasoning, and hot sauce. Bring the sauce to a simmer, then add the shrimp. Cook for 2 to 3 minutes per side until the shrimp are pink.
- Top with parsley or green onions and serve with French bread.
Notes
- Don’t overcook the shrimp or they will become rubbery
- Shell-on shrimp help hold flavor and moisture during cooking
- French bread is highly recommended for soaking up the sauce
- Adjust the spice level with more or less hot sauce
- Fresh garlic gives the best flavor in the sauce
- Serve immediately while the sauce is hot and buttery
