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Louisiana BBQ Shrimp

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  • Author: Lily Carter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings (increased from 4) 1x
  • Category: Main Course, Appetizer
  • Method: Sautéed
  • Cuisine: Cajun, Southern
  • Diet: Gluten Free

Description

A rich, buttery, and boldly spiced Southern classic, Louisiana BBQ Shrimp is pan-cooked, not grilled, with a savory, garlicky sauce that’s perfect for dipping crusty French bread. This quick and flavorful dish brings New Orleans-style flavors to your table in just 30 minutes!


Ingredients

Scale

or the Shrimp:

  • 2 lbs jumbo shrimp, shell-on (peeled optional)
  • 6 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tsp Cajun seasoning (adjust to taste)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce (optional, adjust for spice)
  • 1/2 tsp salt (adjust as needed)
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped (for garnish)
  • Crusty French bread, for serving

Substitutions & Add-Ins:

  • Swap shrimp for scallops or even chicken for a different protein.
  • Use ghee or olive oil instead of butter for a dairy-free version.
  • Adjust Cajun seasoning and hot sauce based on spice preference.

Instructions

  1. Sauté the Aromatics:

    • In a large skillet over medium heat, melt butter.
    • Add garlic and shallots, cooking until fragrant (about 1-2 minutes).
  2. Cook the Shrimp:

    • Add shrimp to the skillet and season with Cajun seasoning, salt, and pepper.
    • Cook for about 2 minutes per side, until shrimp start to turn pink.
  3. Make the Sauce:

    • Stir in Worcestershire sauce, lemon juice, and hot sauce.
    • Let simmer for 2-3 minutes until the sauce slightly thickens.
  • Finish & Serve:

    • Remove from heat and garnish with fresh parsley.
    • Serve immediately with warm crusty bread for dipping.

Notes

  • Use Shell-On Shrimp: Cooking with shells enhances flavor in the sauce.
  • Don’t Overcook the Shrimp: Remove from heat as soon as they turn pink.
  • Let the Sauce Thicken: Simmering briefly melds the flavors together.

Nutrition

  • Serving Size: 6 shrimp with sauce
  • Calories: 320
  • Sugar: 1g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 34g
  • Cholesterol: 240mg