Easy New Orleans-Style Skillet Barbecue Shrimp

To me, this bbq shrimp recipe is what dreams are made of. Sweet shrimp are bathed a savory blend of butter, zesty Cajun seasoning, tons of garlic, Worcestershire, rosemary, lemon, and beer, perfect for sopping up with hunks of crusty French bread. Are you drooling yet, because I am.

this recipe

I grew up in Savannah, Georgia, right on the coast and didn't appreciate being able to get fresh local Lowcountry shrimp until I moved away. My grandparents lived on the water (and still do), and we would often throw the cast net right off their dock or from the john boat and haul in the freshest, sweetest shrimp.

Thankfully, now I live in Charleston and am lucky to live close to seafood markets that sell shrimp brought in that day. New Orleans barbeque shrimp is one of my favorite ways to celebrate that shrimp. It's like shrimp scampi, but better--and, it's ready in less than 30 minutes.

It's also the perfect shrimp recipe to make on your beach vacation, requiring only one skillet (hooray for little cleanup) and not a ton of ingredients. Plus, it's a different way to cook shrimp besides boiling it and serving with cocktail sauce.

Origins of New Orleans BBQ Shrimp

Barbecue shrimp was first introduced in 1953 at Pascal Manale's in New Orleans. The secret ingredient for their recipe is to use head-on wild Louisiana shrimp. According to their chef, the shrimp heads have most of the fat, and fat equals flavor. They also use white wine instead of beer and make their own seasoning blend.

In my version, I use beer (because it's so delicious to drink alongside the shrimp) and store-bought Cajun seasoning. I also opt to use head-off, peeled and deveined shrimp but keep the tails on. They're much easier to eat that way. However, if you have access to fresh head-on shrimp and want to cook them whole, I say go for it.

I can make a meal out of the shrimp and lots of crusty French bread, but if you're looking for something heartier, my Quick and Easy Southern-Style Tomato Rice Pilaf is a great option for a side. The tomato-infused rice pairs so well with the shrimp and butter sauce.

For the ultimate summer bbq season meal, serve this iconic recipe with my Red, White, and Blue Cheese Potato Salad with Bacon recipe. Or maybe you're looking for other easy shrimp recipes? Be sure to check out my Easy Skillet Shrimp with Honey Garlic Sauce. It's another quick skillet shrimp recipe. Seafood lovers will also love my Old Bay and Honey Butter Salmon. It's another quick and easy seafood dinner that I love to make, and I bet you will too.

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• salted butter
• garlic cloves
• fresh rosemary
• bay leaf
• lager beer
• Worcestershire sauce
• Cajun seasoning
• large shrimp
• lemons
• green onions
• fresh parsley
• hot sauce and crusty French bread for serving

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, melt the butter in a large skillet over medium heat. Add the garlic, rosemary, and bay leaf and cook until fragrant.

2. Then, add the Worcestershire sauce, Cajun seasoning, and beer.

3. Next, add the shrimp, lemon juice, and lemon wheels and cook until the shrimp turn pink, about 3-4 minutes, stirring occasionally.

4. Finally, once the shrimp are cooked, remove from the heat and sprinkle with the parsley and green onion. Serve with crusty bread and hot sauce.

Substitutions

Need some alternate ingredient ideas? I've got you covered:

• Butter - If you only have unsalted butter, that's okay. Just taste the sauce and adjust the salt as needed.
• Cajun seasoning - Cajun seasoning is readily available at most grocery stores, but feel free to substitute Creole seasoning instead. Note that each is its own blend of seasonings so spiciness and saltiness can vary. You can also make your own Cajun seasoning if you prefer. See my hint above.
• Beer - Light lager beer is my choice for this dish because the beer flavor doesn't overpower the rest of the ingredients. You can also use an amber ale. I don't recommend an IPA or other strong beer. It can make the dish taste bitter. If you don't want to go with beer, dry white wine is another great option.

Variations

Here are some other ways to change up this recipe:

• Spicier - The Cajun seasoning and hot sauce already give this dish a little bit of a kick but if you want to heat it up even more, add some crushed red pepper into the butter mixture.
• Mussels - Mussels in their shells are a great variation to this dish. Instead of cooking them in a shallow skillet, you'll want to pick a deep dish with a lid or a Dutch oven.
• BBQ Shrimp and Grits - For a heartier dish, serve the shrimp and the barbecue butter sauce over creamy hot cooked grits.

Equipment

Here's what you'll need to make this recipe:

• chef's knife
• measuring spoons
• liquid measuring cup
• large skillet
• wooden spoon

Storage

Store leftovers in an airtight container for up to 2 days.

I don't recommend freezing any leftover shrimp. While they will be edible, the texture ends up being rubbery once you reheat them.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Be sure to cook the shrimp to a minimum temperature of 145°F.
• Do not use the same utensils on cooked food that previously touched raw seafood/meat.
• Wash your hands after touching raw seafood/meat.
• Don't leave leftovers sitting out at room temperature for extended periods of time.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.