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New Orleans BBQ Shrimp

Creole indulgence. Large shrimp sauteed in a butter, garlic, lemon sauce is a New Orleans institution.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: Creole
Keyword: BBQ Shrimp
Servings: 2 Servings
Calories: 1316kcal
Author: Sweet Daddy D

Here's What You Need

  • 1 ½ pounds Shrimp with shells and heads
  • ¾ cup Butter in all
  • ¼ cup Margarine
  • 5 cloves Garlic crushed
  • 2 Lemon juiced and quartered
  • ¾ cup Worchestershire
  • ¼ cup Beer
  • 1 tablespoon Fresh Parsley
  • 2 teaspoon Hot Sauce

Herb and Spice Blend

  • 1 Tablespoon Creole Seasoning Plus some for the shrimp
  • ½ teaspoon Cayenne Optional
  • ½ teaspoon Ground Black Pepper
  • ½ teaspoon Cracked Black Pepper
  • ½ teaspoon Kosher Salt
  • 1 teaspoon Fresh Rosemary
  • 1 teaspoon Coriander Seeds crushed

Here's What You Do


  • Snip off the eyestalk and eyes of the shrimp, leaving the long spike which protrudes from the head and sticks out over the eyes. This should remove most of the antenna as well.
  • Rinse shrimp in cold water and pat dry with a paper towel. Sprinkle 1 to 2 tablespoon Creole seasoning on the shrimp and set aside.
  • Slive ½ stick of butter into ½ tablespoon-size pieces and set in the refrigerator to stay cols.d. Cut the remaining butter and margarine into approximate 2 tablespoon size chunks.
  • Smash the garlic, crush the coriander and the black peppercorns. Mix the Herb and Spice Blend and measure the remaining ingredients.

Cook the shrimp

  • Place a castiron skillet over medium heat and melt 1stick of butter and ½ stick margarine.
  • When frothy, add the garlic, Worcestershire sauce, lemon juice and The Herb and Spice Blend. Stir well to combine all the ingredients.
  • Increase heat to high and bring the mix to a boil.
  • Immediately add the shrimp, trying to keep it to one layer if possible. Shake the pan in a back and forth motion for a total of 2 minutes, turning shrimp once halfway through (after 1 minute). You will notice the shrimp turning a nice reddish color as they cook.
  • After 2 minutes, add the beer, lemon quarters and hot sauce. Bring to a low boil and shake pan for 2 to 3 minutes.
  • Lower heat to medium and add the reserved cold butter pieces a few at a time. Continue to shake the pan back and forth so that the sauce will incorporate as the butter melts. This should be no more than 1 or 2 minutes.
  • Serve immediately in a bowl with plenty of sauce. Sprinkle some chopped parsley on top and serve with crispy french bread for dipping.


This dish is intended to be served with the shells and heads still on the shrimp. Each diner typically peels the shrimp by hand, dips the shrimp into the sauce and enjoys. Make sure to have a plate or bowl for the shells and heads and a bib is highly recommended.


Calories: 1316kcal | Carbohydrates: 39g | Protein: 73g | Fat: 98g | Saturated Fat: 49g | Cholesterol: 1040mg | Sodium: 5224mg | Potassium: 1397mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5681IU | Vitamin C: 96mg | Calcium: 689mg | Iron: 14mg

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.