New Orleans BBQ Shrimp

This New Orleans BBQ Shrimp simmers plump, juicy shrimp in a rich, buttery creole sauce with garlic, Worcestershire, lemon, and cajun spice for an easy one-skillet appetizer.

Course Appetizer

Cuisine Cajun

Keyword New Orleans BBQ Shrimp

Prep Time 10

Cook Time 10

Servings servings

Calories 347kcal

Author Jason Decker

Ingredients

1 teaspoon fresh chopped thyme
1 teaspoon onion powder
1 teaspoon creole seasoning
1/2 teaspoon fresh finely chopped rosemary
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup cold unsalted butter cut into tablespoons, divided
4 cloves garlic minced
1 1/2 pounds colossal shrimp peeled and deveined, tail on
1/4 cup lager beer
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice fresh squeezed
zest of half a lemon

Instructions

In a small bowl, stir together the thyme, onion powder, creole seasoning, rosemary, pepper, and paprika, and set aside.
1 teaspoon fresh chopped thyme, 1 teaspoon onion powder, 1 teaspoon creole seasoning, 1/2 teaspoon fresh finely chopped rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika
In a large skillet over medium heat, melt 3 tablespoons of butter.
1/2 cup cold unsalted butter
Once melted, add the garlic and saute for 30 seconds until fragrant.
4 cloves garlic
Add the shrimp and the spice mixture, toss to combine, and cook for 2 minutes, stirring occasionally.
1 1/2 pounds colossal shrimp
Deglaze the pan with the beer, scraping the bottom of the pan in case there are any browned bits stuck, and cook down for 1 minute.
1/4 cup lager beer
Add the Worcestershire sauce, lemon juice, and lemon zest, and stir to combine. Simmer for 2 minutes.
2 tablespoons Worcestershire sauce, 1 tablespoon lemon juice, zest of half a lemon
Add the remaining cold butter in two batches, stirring it in while it melts to form a velvety sauce.
Once all the butter is melted and the shrimp is fully cooked, it is ready to serve.

Notes

Keep the Butter Cold: Adding cold butter in batches helps create a smooth, velvety sauce.
Don’t Overcook the Shrimp: Shrimp cook quickly; as soon as they turn pink and opaque, they’re done.
Use Fresh Herbs if Possible: Fresh thyme and rosemary enhance the flavor but dried herbs work in a pinch.
Deglaze the Pan Well: Scrape up those browned bits when adding the beer for maximum flavor.
Serve with Crusty Bread: Don’t let that delicious sauce go to waste—bread is perfect for soaking it up.
Adjust Spice Level: Feel free to add more black pepper or hot sauce if you like it spicier.

Nutrition