Louisiana BBQ Shrimp

Louisiana BBQ shrimp is traditionally cooked in the oven, but we will be cooking this dish in a cast-iron pan right on the grill. These shrimp are incredibly easy to make and with that little hit of smoke, they are just out of this world delicious! Sop up the sauce with bread for a heartier meal. This Louisiana BBQ Shrimp is next level flavor with a NOLA twist!

What is Louisiana BBQ Shrimp?

Louisiana BBQ Shrimp, also known as New Orleans BBQ Shrimp, is not barbecued at all. Normally, this shrimp dish is cooked on the stovetop in a skillet or started on the stovetop and then finished in the oven. The flavors aren’t inherently barbecue; at least the barbecue flavors we’ve all come to know and love (think Kansas City rubs and sauces). No, this dish has deep roots in the Louisiana creole population. What they call BBQ is actually a braising liquid made of butter, spices, Worcestershire sauce, beer, or wine. Think more along the lines of shrimp scampi, but with a kick of flavor that is just out of this world! 

Louisiana BBQ Shrimp1
Sabrina Baksh

What you’ll need for this recipe:

  1. Jumbo Shrimp: The flavor of Louisiana BBQ Shrimp is entirely dependent on the ingredients and can vary from chef to chef. Even the preparation of the shrimp is an individual choice. We like to remove the shells to take the hassle out of serving and eating. However, some folks like to suck on the shells before removing them and digging into the shrimp meat. 
  2. Beer: We like to use a good quality ale for this recipe. However, you get to choose which one. Here’s a tip. If you like drinking a certain ale, consider using it in this dish.
  3. Butter: Real butter is needed for this recipe. Yes, you can use olive oil if necessary, but it is much better with butter.
  4. Worcestershire Sauce: This is an important ingredient for making Louisiana BBQ shrimp. It adds a nice umami flavor profile, similar to soy sauce but with a hint of tamarind and molasses. 
  5. 1 Lemon
  6. Chicken or vegetable broth
  7. Italian parsley 
  8. Garlic
  9. Fresh rosemary
  10. Fresh thyme
  11. Salt and black pepper
  12. Paprika
  13. Cayenne
Louisiana BBQ Shrimp2
Sabrina Baksh

How to Make Louisiana BBQ Shrimp:

  • Prepare the shrimp by snipping the shell down the back with a pair of kitchen scissors. Remove vein. Traditionally, the shells are left on, but I prefer to remove them completely. Repeat process with each shrimp.
  • Combine ale, broth, melted butter, garlic, Worcestershire sauce, rosemary, thyme salt, pepper, paprika, and cayenne in a large bowl. Add deveined shrimp to the mixture. Gently toss to coat. Cover with plastic wrap and place in the refrigerator for 30-40 minutes.
  • Preheat your grill for 375 degrees or medium-high heat. Place a cast-iron skillet large enough to accommodate all of the shrimp onto the grill. Heat it for about 10-15 minutes; until good and hot.
  • Add the shrimp marinade into the pan first. This will become the sauce for the Louisiana BBQ Shrimp. Let it bubble up and cook for about 3-4 minutes. Stir through and watch for burning. 
  • Now, add the shrimp and cook for another 3-5 minutes, turning often.
  • One shrimp are firm and pink in appearance, and the sauce has simmered and reduced by 1/3, remove the cast iron pan from the grill. I recommend using heat-resistant gloves for this job.
  • Carefully place contents into a serving dish or set the hot pan on a sturdy, heat-resistant surface. Serve with rice or a loaf of good crusty bread. Dig in!
  • Store leftover Louisiana BBQ Shrimp in an airtight container in the refrigerator for 2 days.

How to serve:

If you plan to serve this dish as an appetizer, serve with crusty French bread. You can also pair this BBQ shrimp with plain rice and steamed or grilled vegetables for a full meal. 

Like this recipe? Try this:

Louisiana BBQ Shrimp

Louisiana BBQ Shrimp

Photos by: Sabrina Baksh
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: grilled shrimp
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 servings
Calories: 444kcal
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • 2 1/2 pounds jumbo shrimp
  • juice of 1 lemon
  • 1 cup chicken or vegetable broth
  • 3/4 cup good quality ale
  • 1/2 cup melted butter 1 stick melted
  • 1/4 cup chopped Italian parsley garnish
  • 4-6 cloves garlic minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon coarse salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne use less if preferred

Instructions

  • Prepare the shrimp by snipping the shell down the back with a pair of kitchen scissors. Remove vein. Traditionally, the shells are left on, but I prefer to remove them completely. Repeat process with each shrimp.
  • Combine ale, broth, melted butter, garlic, Worcestershire sauce, rosemary, thyme salt, pepper, paprika, and cayenne in a large bowl. Add deveined shrimp to the mixture. Gently toss to coat. Cover with plastic wrap and place in the refrigerator for 30-40 minutes.
  • Preheat your grill for 375 degrees or medium-high heat. Place a cast-iron skillet large enough to accommodate all of the shrimp onto the grill. Heat it for about 10-15 minutes; until good and hot.
  • Add the shrimp marinade into the pan first. This will become the sauce. Let it bubble up and cook for about 3-4 minutes. Stir through and watch for burning.
  • Now, add the shrimp and cook for another 3-5 minutes, turning often.
  • One shrimp are firm and pink in appearance, and the sauce has simmered and reduced by 1/3, remove the cast iron pan from the grill. I recommend using heat-resistant gloves for this job.
  • Carefully place contents into a serving dish or set the hot pan on a sturdy, heat-resistant surface. Serve with rice or a loaf of good crusty bread. Dig in!
  • Store leftover Louisiana BBQ Shrimp in an airtight container in the refrigerator for 2 days.

Nutrition

Calories: 444kcal | Carbohydrates: 7g | Protein: 41g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 418mg | Sodium: 2440mg | Potassium: 464mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1708IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 1mg
Louisiana BBQ Shrimp

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