BBQ Shrimp
A New Orleans classic that's surprisingly not barbecued! Plump shrimp are simmered in a rich, tangy sauce of butter, Worcestershire, and Creole spices. Perfect for sopping up with crusty bread.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Season the Shrimp
- b.In a medium bowl, toss the shrimp with the Creole seasoning, black pepper, and salt until evenly coated. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.In a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat, melt 2 tablespoons of the butter with the olive oil.
- c.Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent it from burning.
- 3
Step 3
- a.Cook the Shrimp
- b.Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and begin to curl.
- c.Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside on a plate.
- 4
Step 4
- a.Build the Pan Sauce
- b.Reduce the heat to medium. Pour the beer into the hot skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- c.Let the beer simmer and reduce by about half, which should take about 2 minutes.
- d.Stir in the Worcestershire sauce and lemon juice, and bring back to a gentle simmer.
- 5
Step 5
- a.Emulsify the Butter
- b.Reduce the heat to low. Add the remaining cold butter cubes to the skillet, one or two at a time.
- c.Continuously swirl the pan or whisk gently until each addition of butter is fully melted and incorporated before adding the next. This process creates a creamy, emulsified sauce that won't separate.
- 6
Step 6
- a.Combine and Serve
- b.Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to coat the shrimp in the sauce and allow them to warm through for about 1 minute.
- c.Remove from heat, stir in the fresh parsley, and serve immediately in shallow bowls with plenty of warm French baguette for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use shell-on shrimp for the best flavor. The shells release a deep, savory seafood essence into the sauce as they cook.
- 2The key to a perfect sauce is using cold butter and adding it slowly off high heat. This helps create a stable, creamy emulsion.
- 3Don't overcook the shrimp. They cook very quickly. Remove them from the pan as soon as they turn pink to keep them tender.
- 4A cast-iron skillet is highly recommended as it retains heat well, which is perfect for searing the shrimp and building the sauce.
- 5The sauce is arguably the best part. Ensure you have plenty of crusty bread, rice, or grits to soak up every last drop.
Adapt it for your goals.
Spicier
Add 1/2 teaspoon of cayenne pepper along with the Creole seasoning, or a few dashes of your favorite Louisiana-style hot sauce to the finished sauce.
HerbaceousHerbaceous
Add a sprig of fresh rosemary or a few sprigs of thyme to the butter and garlic for an extra layer of aromatic flavor. Remove before serving.
Alcohol FreeAlcohol-Free
Substitute the beer with an equal amount of low-sodium chicken broth or seafood stock for a non-alcoholic version.
Extra LemonyExtra Lemony
Add the zest of one lemon along with the lemon juice for a brighter, more pronounced citrus flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Rich in Selenium
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune function.
Contains Astaxanthin
The pink color of shrimp comes from astaxanthin, an antioxidant that may help reduce inflammation and protect against certain chronic diseases.
Frequently asked questions
The name is a bit of a misnomer. In New Orleans culinary terms, 'barbecued' can refer to a dish cooked in a rich, spicy, buttery sauce, rather than the method of cooking over a grill. The deep, savory flavor of the sauce is reminiscent of a barbecue sauce.
