These New Orleans BBQ shrimp are 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 New Orleans BBQ shrimp dish is full of flavor!
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Instructions
Season the peeled, deveined shrimp with half of the Creole seasoning in a small to medium-sized bowl. Stir to coat evenly then set aside.
Heat a large skillet or frying pan with the extra virgin olive oil to medium heat.
Once the oil begins to shimmer, add the seasoned shrimp and saute for 1-2 minutes. Add minced garlic and remaining Creole seasoning then saute with the shrimp for about 30 seconds.
Cook just enough to start changing color, but not to overcook the shrimp. Remove the shrimp and set them aside while you make the buttery sauce.
Add the sauce ingredients (Worcestershire sauce, chicken broth, and lemon juice) to the pan juices and stir to combine. Bring to a boil and simmer for 3-4 minutes.
Reduce heat to low and melt the butter, then toss with cooked shrimp. Adjust seasoning to taste as needed.
Serve immediately with some tasty grits, garnished with sliced green onion.
Notes
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.