Go Back
+ servings
Louisiana BBQ Shrimp

Louisiana BBQ Shrimp

Photos by: Sabrina Baksh
5 from 2 votes
Print Pin
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


  • 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


  • 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.


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