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Two-handled skillet of New Orleans-Style Barbecue Shrimp on a dark wooden board with a wood-handled metal spoon alongside a bottle of hot sauce and a blue-checked cloth with bread.

Easy New Orleans-Style Skillet Barbecue Shrimp

This skillet barbecue shrimp recipe is the ultimate one pan dinner. Sweet shrimp are bathed in a flavorful sauce made from zesty Cajun seasoning, Worcestershire, rosemary, lemon, beer, and lots of butter--perfect for sopping up with hunks of crusty French bread.
5 from 15 votes
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Course: Main Course
Cuisine: American, Southern
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
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Equipment

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

Ingredients

  • ¾ cup salted butter
  • 6 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1 bay leaf
  • ⅓ cup lager beer
  • ¼ cup Worcestershire sauce
  • 2 tablespoon Cajun seasoning
  • 2 lemons
  • 2 lb large shrimp, peeled and deveined with the tails left on
  • Chopped green onions
  • Chopped fresh parsley
  • Hot sauce and crusty French bread for serving

Instructions

  • Melt the butter in a large skillet over medium heat. Add the garlic, rosemary, and bay leaf and cook until fragrant.
  • Stir in the Worcestershire sauce, Cajun seasoning, and beer and bring to a simmer.
  • Slice one lemon into wheels. Squeeze the juice from the other lemon. Add the lemon juice, lemon wheels, and shrimp to the skillet and cook until the shrimp turn pink, stirring occasionally.
  • Remove the skillet from the heat and sprinkle with green onion and parsley. Serve immediately with hot sauce and French bread.