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

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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.

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