Description

Barbecue shrimp is a bold, buttery dish bursting with Cajun and Creole flavors. Despite its name, this dish isn’t grilled—it’s cooked in a rich, spiced sauce with garlic, butter, and Worcestershire. Perfect for dipping with crusty bread!

Ingredients

Scale

1 lb large shrimp, shell-on
1 stick (½ cup) unsalted butter
4 cloves garlic, minced
2 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt
Juice of 1 lemon
½ cup chicken broth
2 tbsp hot sauce
1 tbsp olive oil
2 tbsp fresh parsley, chopped
Crusty bread, for serving

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Instructions

Prep the Shrimp: Rinse the shrimp and pat dry. Keep shells on for extra flavor.
Make the Sauce: In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Spice it Up: Stir in Worcestershire sauce, hot sauce, smoked paprika, cayenne, black pepper, and salt. Let the spices bloom for 1-2 minutes.
Simmer: Add chicken broth and bring to a simmer. Let it reduce slightly for 3-4 minutes.
Cook Shrimp: Add shrimp and toss to coat in the sauce. Cook for 2-3 minutes per side until pink and opaque.
Finish: Squeeze in fresh lemon juice and sprinkle with chopped parsley. Stir to combine.
Serve: Serve immediately with crusty bread to soak up the rich sauce.

Notes

1️⃣ Use Shell-On Shrimp for Maximum Flavor – Cooking shrimp with the shells on helps infuse the sauce with a rich, seafood essence. If you prefer peeled shrimp, keep the tails for extra taste.

2️⃣ Don’t Overcook the Shrimp – Shrimp cook fast! Overcooking will make them rubbery. As soon as they turn pink and opaque (about 2-3 minutes per side), they’re done.

3️⃣ Crusty Bread is a Must – The buttery, garlicky sauce is the star of the dish. Serve with warm, crusty bread to soak up every last drop!

Prep Time: 10 min
Cook Time: 15 min