These New Orleans BBQ shrimpare buttery, light, and juicy pieces of sautéed shrimp that have been tossed in a savory, delicious sauce! The Cajun-inspired, lemony sauce is so irresistible that it’ll be hard not to fill up on pieces of bread that have been drenched in it! From the first bite to licking the bowl, this famous shrimp dish is full of flavor!
Make sure to thaw frozen shrimp completely before cooking.
Bacon fat is a phenomenal upgrade to using olive oil (or any cooking oil) in this classic recipe. You can also swap out the chicken broth for beer or ginger ale.
Cook over medium to medium-low heat to help prevent ending up with rubbery shrimp.
Use my Creole seasoning because it's fabulous! If using store-bought brands like Zatarain's, Tony Chachere, or Slap Ya Mama you will want to only add salt after your dish is fully cooked. Shrimp are salty as-is!
Liquid smoke can also be added to the sauce (½ to 1 tsp).
Bay scallops can be sauteed with shrimp, use a 50/50 blend with shrimp or prawns.