Louisiana BBQ Shrimp Recipe | Classic New Orleans Dish

So you’re craving something bold, buttery, and finger-lickin’ good, but you don’t want to sell your soul to the stove for three hours? Same. Enter: Louisiana BBQ Shrimp. Spoiler alert—it’s not actually barbecue in the “smoky ribs on the grill” sense. Nope. It’s saucy, buttery, spicy shrimp heaven that basically says, “I came to party” with every bite. Grab some crusty bread, because you’re about to mop up every last drop of this liquid gold.

Why This Recipe is Awesome?

Here’s why you should ditch whatever boring dinner idea you had and make this instead:

• It’s fast. Like, “done before your stomach realizes how hungry it is” fast.
• The sauce is so good, it deserves its own fan club.
• It’s shrimp—aka fancy-looking food that’s secretly idiot-proof.
• Cleanup? Barely any. (Unless you go ham with the bread. No judgment.)
• Bonus: It makes you look like you know what you’re doing in the kitchen. Even if your biggest culinary achievement so far is reheating pizza without burning it.

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Ingredients

(Translation: The good stuff you’re about to drown in butter and spices.)

• 2 lbs large shrimp – peel and devein, but leave the tails on for that dramatic “I’m-a-seafood-chef” vibe.
• 1 stick unsalted butter – yes, the whole stick. Don’t skimp.
• 4 cloves garlic, minced – because one clove is never enough.
• 1 lemon (juice + zest) – adds that fresh punch to balance the buttery chaos.
• 1 tablespoon Worcestershire sauce – the secret “oomph” flavor.
• Hot sauce (like Tabasco), to taste – don’t wimp out now.
• 1 teaspoon smoked paprika – or regular, but smoked is cooler.
• 1 teaspoon cayenne pepper – if you like a little sweat with your shrimp.
• 1 teaspoon black pepper – freshly cracked, you fancy thing.
• 1 teaspoon salt – don’t get wild, just enough.
• 1/4 cup beer or chicken stock – optional, but makes the sauce even saucier.
• Fresh parsley, chopped – to sprinkle on top and pretend we’re classy.
• Crusty French bread – not optional. Unless you enjoy sadness.

Step-by-Step Instructions

1. Melt the butter. Toss it into a big skillet over medium heat. Watch it melt like your willpower when someone says “free dessert.”
2. Add garlic. Stir for about 30 seconds. Don’t burn it, unless you enjoy the taste of regret.
3. Spice it up. Throw in Worcestershire sauce, lemon juice + zest, hot sauce, paprika, cayenne, black pepper, and salt. Stir until your kitchen smells like Louisiana moved in.
4. Add the shrimp. Toss them in and coat them with the buttery goodness. Cook 2–3 minutes per side, until they’re pink and curled like little question marks.
5. Deglaze (if using). Pour in that splash of beer or stock to loosen up all the flavor bits stuck to the pan. Translation: maximum flavor upgrade.
6. Finish it off. Sprinkle with parsley, give it a final squeeze of lemon, and boom—you’re done.
7. Serve with bread. This isn’t optional. The sauce is half the reason we’re here.

Common Mistakes to Avoid

• Overcooking the shrimp. They go from perfect to rubber-band chewy in about 30 seconds. Watch them like a hawk.
• Skipping the bread. Seriously, what’s wrong with you? That sauce deserves respect.
• Going light on the butter. This is not a diet recipe. Don’t ruin it with moderation.
• Using pre-cooked shrimp. No. Just…no. They’ll turn into sad little erasers.
• Burning the garlic. That bitter taste will haunt you. Stir like your life depends on it.

Alternatives & Substitutions

• Butter substitute? Nope. Don’t even ask. (Okay fine, use olive oil if you must, but it won’t be the same.)
• Beer vs. stock: Both work. Beer makes it fun, stock makes it cozy. Choose your vibe.
• No cayenne? Use chili flakes or just double up on hot sauce.
• Shrimp size: Bigger = juicier. But hey, if you’ve only got small shrimp, just cook them faster.
• Gluten-free bread lovers: Grab your fave GF bread, toast it, and dunk away.

FAQs

Q: Can I make this less spicy?

A: Sure. But then it’s not really Louisiana BBQ Shrimp, it’s just “buttery shrimp.” Still good, but a little sad.

Q: Can I use frozen shrimp?

A: Yes, just thaw them first. Cooking frozen shrimp straight up is like trying to toast ice cubes.

Q: Do I need to peel the shrimp?

A: Up to you. Leaving the shells on keeps them juicy, but it’s messy. If you hate sticky fingers, peel them before cooking.

Q: Can I use margarine instead of butter?

A: Technically, yes. But why would you willingly downgrade happiness?

Q: How do I reheat leftovers?

A: Gently in a skillet with a splash of water or stock. Microwave if you’re desperate, but beware of rubber shrimp.

Q: Can I make this ahead?

A: Nope. Shrimp wait for no one. Cook it fresh.

Q: What do I serve this with?

A: Bread is mandatory. Maybe a side salad if you’re trying to pretend this is balanced.

Related Recipe:

• Easy Crock Pot Pepper Steak Recipe
• One Pot Mexican Rice Casserole Recipe
• Stuffed Cabbage Rolls Recipe: A Classic Comfort Food

Final Thoughts

And there you have it—Louisiana BBQ Shrimp that’s spicy, buttery, saucy, and borderline addictive. It’s quick enough for a weeknight but impressive enough for date night (bonus points if you casually say, “Oh this? Just a little New Orleans classic I whipped up”).