Louisiana Shrimp Recipe
Louisiana Shrimp Recipe photo by Taste of Home
Next Recipe

Louisiana Shrimp Recipe

Read Reviews
5 5 6
Publisher Photo
"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." —Sundra Hauck, Bogalusa, Louisiana
TOTAL TIME: Prep: 15 min. + simmering Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + simmering Bake: 20 min.
MAKES: 10 servings


  • 1 pound butter, cubed
  • 3 medium lemons, sliced
  • 2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 2-1/2 pounds uncooked shell-on medium shrimp

Nutritional Facts

1/4 pound: 424 calories, 38g fat (23g saturated fat), 267mg cholesterol, 722mg sodium, 3g carbohydrate (0g sugars, 1g fiber), 19g protein .


  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  2. Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon. Yield: 10 servings.
Originally published as Louisiana Shrimp in Taste of Home April/May 2005, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Louisiana Shrimp

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
k_s9 220342
Reviewed Feb. 12, 2015

"Tried this recipe today...buttery n light tasting...husband liked them better than party shrimps (also in TOH) ...I cut the recipe in 1/3 but still thought it uses way too much butter...also the lemon wedges left a little bitter taste in the end but that's perhaps because the lemon I used was green n not fully ripe...will be making it again...ate all the shrimps and saved the excess butter to use again!!"

maheiser 147518
Reviewed Feb. 1, 2013

"Nice zing without being too hot. My 9 year old daughter,16 year old son, and husband loved it. I had all the ingredients on hand and simple to make."

katlaydee3 82593
Reviewed Jul. 3, 2012

"This is delicious! I made it for dinner for my nieces and served it with corn on the cob and broccoli rice."

chiky 58591
Reviewed Aug. 15, 2010

"that was a hit, very good."

SKYoung 206103
Reviewed Jul. 1, 2010

"This has become my new favorite! My eight year old twins love it !"

Loading Image