Indulge in the vibrant and spicy flavors of Cajun cuisine with our mouthwatering Louisiana BBQ Shrimp recipe. This delectable dish features succulent shrimp cooked to perfection in a buttery sauce infused with Cajun seasonings. It is comfort food with a kick and a great choice for casual dinner parties.

We developed this shrimp recipe using our Big Green Egg XL. We’ve found that preparing this dish on the grill imparted a delicious flame-kissed flavor to the sauce. However, you can use your stovetop if you do not own a grill. If you’d like it to add a little smoke, add a small amount of oak to the fire.

Louisiana BBQ shrimp (also called New Orleans BBQ shrimp) a popular dish by Pascal’s Manale restaurant, is not grilled, but rather, cooked in a cast-iron skillet or pot with a delicious, spicy, buttery sauce. The color of the Cajun spices and hot sauce adds a deep red hue similar to tomato-based barbecue sauce.

Why you should make Louisiana BBQ shrimp

This barbecue shrimp dish is not only delicious, but it comes together quickly. This dish takes under 10 minutes to cook and is perfect for dinner parties and casual gatherings. You can also customize the ingredients to suit your tastes. If you’d like it spicy, add more hot sauce and Cajun spice. Or tone it down as needed. You also have the option of using beer or wine for the sauce. If you’d like to keep it kid-friendly, use vegetable broth instead.

Ingredients

• Extra large raw shrimp (16-20 count), peeled and deveined
• Unsalted butter, cubed
• Olive oil
• Worcestershire sauce
• Beer (sub with dry white wine or vegetable broth)
• Fresh garlic (sub with minced shallot)
• Voodoo Spice (or bottled Cajun seasoning)
• Fresh rosemary (sub with thyme)
• Black pepper
• Louisiana-style hot sauce
• Lemons
• Flat-leaf parsley
• Large skillet (cast-iron)

Step by step instructions

• Preheat your grill to medium-high heat or 400 degrees F.
• Set a large cast-iron skillet on the grill grates to warm up, about 1-2 minutes.
• Next, add olive oil to the skillet and the minced garlic (or shallot). Sauté 15-20 seconds until it becomes fragrant.
• Add the cubed unsalted butter and Worcestershire sauce. Cook for 1 minute or until butter has melted.
• Next, stir in the beer (white wine or vegetable broth) in the skillet. Simmer ingredients for 2 minutes or until it starts to reduce.
• Add Voodoo Seasoning (or bottled Cajun seasoning), minced rosemary, black pepper, a pinch of salt, and Louisiana-style hot sauce. Stir through.
• Nestle the peeled and deveined shrimp into the butter sauce. Cook for about 3-4 minutes until the shrimp turns pink and opaque. Turn them over halfway through the cooking to ensure they are well coated in the sauce.
• While the shrimp is cooking, brush the halved lemons with a little olive oil and grill them cut side down for 1-2 minutes or until slightly charred. See the recipe photo for guidance.

Serving Louisiana BBQ shrimp

• Remove the skillet from the grill, and arrange the caramelized lemons in with the shrimp. Garnish with chopped parsley before serving.
• Serve this dish over cooked rice, pasta, or with a heel of crusty French bread (or baguette) to sop up all that flavorful sauce. Give your guest the option of squeezing lemon juice over their portion.
• Store leftover Louisiana BBQ shrimp in an airtight container in the refrigerator for 2 days. Reheat in a skillet on the stovetop.

A simple shrimp recipe that is perfect for any occasion! Now that you have all the ins and outs of how to make Louisiana BBQ shrimp, it’s time to get cooking. We’d love to hear from you, so please drop a comment below!

More recipes to try

• Cajun Pork Riblets
• Comeback Sauce
• Deep Fried Pickles
• Jambalaya

Print

Louisiana BBQ Shrimp

Indulge in the vibrant and spicy flavors of Louisiana with our mouthwatering Louisiana BBQ Shrimp recipe. This delectable dish features succulent shrimp cooked to perfection in a buttery sauce infused with Cajun seasonings.

Course Main Course

Cuisine American BBQ, Cajun

Keyword Lousiana BBQ Shrimp, New Orleans BBQ Shrimp

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 383kcal

Ingredients

• 2 pounds extra large raw shrimp 16-20 count, peeled and deveined
• 3/4 cup unsalted butter cubed (or 1 stick, plus a 1/2 stick of unsalted butter)
• 2 tablespoons olive oil
• 3 tablespoons Worcestershire sauce
• 4 ounces beer sub with dry white wine or vegetable broth
• 2-3 cloves garlic minced (sub with 1 tablespoon minced shallot)
• 1 tablespoon Voodoo Spice or bottled Cajun seasoning
• 1/2 teaspoon minced fresh rosemary use more if preferred
• 1/2 teaspoon black pepper
• 1/2 teaspoon Louisiana-style hot sauce
• salt to taste
• 2-3 lemons halved
• 2 tablespoons minced flat-leaf parsley

Instructions

• Preheat your grill to medium-high heat or 400 degrees F.
• Set a large cast-iron pan on the grill grates to warm up, about 1-2 minutes.
• Next, add olive oil to the skillet and the minced garlic (or shallot). Sauté 15-20 seconds until it becomes fragrant.
• Add the cubed unsalted butter and Worcestershire sauce. Cook for 1 minute or until butter has melted.
• Next, stir in the beer (white wine or vegetable broth) in the skillet. Simmer ingredients for 2 minutes or until it starts to reduce.
• Add Voodoo Seasoning (or bottled Cajun seasoning), minced rosemary, black pepper, a pinch of salt, and Louisiana-style hot sauce. Stir through.
• Nestle the peeled and deveined shrimp into the sauce. Cook for about 3-4 minutes until the shrimp turns pink and opaque. Turn them over halfway through the cooking to ensure they are well coated in the sauce.
• While the shrimp is cooking, brush the halved lemons with a little olive oil and grill them cut side down for 1-2 minutes or until slightly charred. See the recipe photo for guidance.
• Remove the skillet from the grill, and arrange the lemons in with the shrimp. Garnish with chopped parsley before serving.
• Serve this dish over cooked rice, pasta, or with a heel of crusty French bread to sop up all that flavorful sauce. Give your guest the option of squeezing lemon juice over their portion.
• Store leftover Louisiana BBQ shrimp in an airtight container in the refrigerator for 2 days. Reheat in a skillet on the stovetop.

Nutrition

Calories: 383kcal | Carbohydrates: 8g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 982mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1685IU | Vitamin C: 23mg | Calcium: 115mg | Iron: 1mg

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