New Orleans BBQ Shrimp Appetizer Recipe

If you’re craving a taste of the Big Easy (I know I always am), look no further than this New Orleans BBQ Shrimp recipe!

Course Appetizer, Main Course

Cuisine American

Keyword New Orleans BBQ Shrimp

Prep Time 10

Cook Time 10

Servings servings

Calories 347kcal

Author Dana DeVolk

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.

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.