New Orleans BBQ Shrimp
This New Orleans-style BBQ shrimp is rich, buttery, and packed with bold Cajun flavor. Jumbo shrimp simmer in a garlicky Worcestershire-lemon sauce, finished with melted butter for a silky sheen. Serve with toasted French bread for soaking up every drop of that irresistible sauce.
Servings: 4 servings
Calories: 520kcal
Ingredients
- ⅓ cup Worcestershire sauce
- 3 tablespoons lemon juice freshly squeezed
- 6 cloves garlic minced
- 1 tablespoon Homemade Cajun Seasoning my recipe linked
- 2 teaspoons light brown sugar optional
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary
- 1.5 pounds jumbo shrimp shell-on, see note
- 12 tablespoons unsalted butter 1 ¾ sticks
- 1 whole lemon sliced
- Cacked black pepper to taste
- Crusty French bread for dipping
Instructions
- In a large skillet over medium-high heat, add Worcestershire sauce, half of the lemon juice, garlic, Cajun seasoning, brown sugar, smoked paprika, and Rosemary. Bring to a boil.
- Reduce the heat to medium and add the shrimp. Cook for 2 to 3 minutes, stirring occasionally.
- Add the remaining lemon juice and lemon slices. Continue cooking until the shrimp are pink and opaque, about 3 to 4 more minutes.
- Remove the pan from the heat and stir in the butter until melted, then stir until the sauce is rich, glossy, and creamy.
- Season with salt and plenty of cracked black pepper to taste. Serve immediately with toasted French bread for dipping.
Notes
- Use shell-on shrimp whenever possible for authentic flavor.
- Avoid overcooking the shrimp. They should be just pink and opaque.
- Add the butter off the heat to create a silky, emulsified sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat in a skillet over low heat until warmed through. Avoid overheating to keep the shrimp tender.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 8g | Protein: 36g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 310mg | Sodium: 980mg | Sugar: 3g