Barbecue Shrimp

This barbecue shrimp recipe has nothing to do with the grill or a sticky-sweet, ketchup-based sauce. Instead, New Orleans barbecue shrimp gets its name from the deep color of a Worcestershire-spiked butter sauce. Its flavors are complex and completely unique. Imagine the spice of Cajun shrimp, the tanginess of lemon garlic shrimp and the garlicky, buttery goodness of garlic butter shrimp, all rolled up into a single dish.

Worcestershire sauce adds depth with its tangy, salty, savory character, but the butter is the real key to this dish. It provides a creaminess that ties together the disparate flavors and balances the lingering heat of the black pepper and cayenne pepper.

Ingredients for Barbecue Shrimp

• Shrimp: You can use any type of shrimp for this recipe, but remember that small shrimp cook more quickly than large shrimp. If you want to get dinner on the table fast, use 26-30 shrimp. If the shrimp aren’t peeled and deveined, here’s how to clean shrimp at home.
• Cajun spices: The shrimp’s spicy profile comes from salt, dried thyme, paprika, onion powder, dried oregano, pepper and cayenne pepper. Feel free to substitute your favorite Cajun or Creole seasoning mix.
• Worcestershire-spiked butter sauce: This sauce has so much nuanced flavor going on! Butter adds richness, lemon juice makes it tangy, and garlic gives it a pungent, spicy finish. Worcestershire sauce gives the sauce a unique spin, imparting a savory, slightly smoky essence.
• Green onions and fresh parsley: These fresh ingredients lighten up the heavy flavors in the sauce.

Directions

Step 1: Season the shrimp

In a large bowl, combine the salt, thyme, paprika, onion powder, oregano, pepper and cayenne pepper. Add the shrimp, and toss to coat.

Step 2: Cook the shrimp

In a large cast-iron or other heavy skillet, melt the butter over medium-high heat. Add the garlic. Cook and stir for one minute. Add the shrimp. Cook and stir until the shrimp almost turn pink, two to three minutes.

Step 3: Add the sauce

Stir in the Worcestershire sauce, lemon slices and green onion. Cook until the shrimp turn pink, one to two minutes. Sprinkle with parsley before serving.

Taste of Home

Recipe Variations

• Use head-on shrimp: If you can find them, use shrimp with their heads on. Most of the shrimp’s fat is located in the head, adding a ton of flavor to the sauce.
• Kick up the heat: Add more cayenne pepper to the dry rub, or include a few dashes of hot sauce when adding Worcestershire sauce. To keep the flavor traditional, use a Louisiana-style type of hot sauce.

How to Store Barbecue Shrimp

Store leftover barbecue shrimp in an airtight container. Cooked shrimp lasts in the refrigerator for up to three days. Reheat the shrimp and sauce gently in a skillet over medium heat.

Barbecue Shrimp Tips

Taste of Home

Should you use shell-on or peeled shrimp for New Orleans barbecue shrimp?

Traditionally, New Orleans barbecue shrimp is made with shell-on shrimp so the shells can add flavor to the sauce. However, we make our recipe with peeled shrimp. Peeled shrimp are much easier to eat. Plus, these shrimp cook so quickly that we’ve found little flavor difference by skipping the shells. If you don’t mind the mess of peeling shrimp at the table, feel free to make this recipe with shell-on shrimp.

Can you make barbecue shrimp with frozen shrimp?

You can use fresh or frozen shrimp for this barbecue shrimp recipe. Thaw frozen shrimp overnight in the refrigerator. If you forgot to plan ahead, you can thaw shrimp quickly with cold water. Seal the shrimp in a plastic bag, and immerse it in cold water. The shrimp should be ready to use in less than 30 minutes.

How do you serve barbecue shrimp?

Serve barbecue shrimp as an appetizer with a side of crusty bread to sop up all the delicious sauce. Or turn it into a meal and spoon the shrimp and sauce over cheese grits, white rice or seasoned brown rice.