Enjoy the bold, zesty flavors of this delicious Louisiana BBQ Shrimp recipe. This dish features tender shrimp cooked to perfection in a buttery Cajun-inspired sauce. It is comfort food with a kick.

This recipe was developed using a Big Green Egg XL, which gave the sauce a delicious flame-kissed flavor. However, if you do not own a grill, you can prepare this dish on the stovetop.

What is Louisiana BBQ Shrimp?

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

Why this recipe works

Convenient: This barbecue shrimp is both convenient and delicious, and it’s a on-pan meal!
Quick: It comes together quickly, taking roughly 10 minutes to cook, making it ideal for dinner parties and family meals.
Adjust the seasonings: You can easily customize the ingredients to suit your needs. If you prefer a spicier shrimp dish, add more hot sauce or Cajun spices. Tone it down to make it milder.
Customizable sauce: There is also the option to use beer or wine for the sauce or keep it kid-friendly by using 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 or oregano)
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.
Heat a large cast-iron skillet on the grill grates to warm up, about 1-2 minutes.
Add olive oil and the minced garlic (or shallot) to the skillet. Sauté 15-20 seconds until fragrant.
Add the cubed butter and Worcestershire sauce. Cook for 1 minute.
Stir in the beer (white wine or vegetable broth) in the skillet. Simmer for 1 1/2-2 minutes.
Stir in remaining sauce ingredients: Voodoo Seasoning (or bottled Cajun seasoning), minced rosemary, black pepper, salt, and Louisiana-style hot sauce.
Nestle the peeled and deveined shrimp in sauce. Cook for about 3-4 minutes, turning halfway through, until they turn pink and opaque.
Grill the lemons: Brush the halved lemons with olive oil and grill them cut side down for 1-2 minutes or until slightly charred. See the recipe photo for guidance.

Louisiana BBQ Shrimp in cast-iron skillet

Serving Louisiana BBQ shrimp

Finishing touches: Remove the skillet from the grill, and arrange the caramelized lemons in with the shrimp. Garnish with chopped fresh parsley before serving.
Serve this dish over cooked rice, pasta, or with a heel of crusty bread (French or baguette) to sop up all that flavorful sauce.
Storing leftovers: Place the leftover Louisiana BBQ shrimp in an airtight container and store it in the refrigerator for up to 2 days. Reheat in a skillet on the stovetop.

More delicious shrimp recipes!

More Cajun-style recipes

Louisiana BBQ Shrimp

Enjoy the bold, zesty flavors of this delicious Louisiana BBQ Shrimp recipe. This dish features tender shrimp cooked to perfection in a buttery Cajun-inspired sauce.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American BBQ, Cajun

Keyword: Lousiana BBQ Shrimp, New Orleans BBQ Shrimp

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

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.