Barbequed Shrimp Recipe

Prep Shrimp

Rinse shrimp under cold water and pat dry with paper towels. Keep shells on—this keeps shrimp juicy and is traditional for New Orleans-style barbequed shrimp. If not deveined, remove the vein with a small knife and discard.

Make Peppery Butter Sauce

In a heavy skillet or cast-iron pan over medium heat, add the olive oil and 4 tablespoons of the butter. When butter is melted and begins to foam, add the minced shallot and cook 1–2 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid browning.

Stir in the Creole/Cajun seasoning, paprika, black pepper, and cayenne. Cook 20–30 seconds to bloom the spices. Add the white wine (or chicken stock) and Worcestershire sauce and simmer 1 minute to reduce slightly.

Lower heat to medium-low. Stir in the remaining 2 tablespoons butter, lemon juice, mustard, hot sauce, and salt. Whisk until butter is incorporated and sauce is smooth and glossy. Taste and adjust seasoning—add more hot sauce or cayenne if you prefer more heat, or a pinch more salt if needed.

Cook Shrimp

Increase heat to medium-high. Add the shrimp in a single layer to the skillet, spooning sauce over them. Cook, turning once, until shrimp turn pink and opaque and shells are slightly charred at contact points, about 2–3 minutes per side depending on size. Do not overcook; total cook time for large shrimp is typically 4–6 minutes.

As shrimp finish, spoon sauce over them and allow sauce to reduce and thicken slightly, about 1–2 minutes. If sauce reduces too far, add a splash (1–2 tsp) of water or stock to loosen.

Remove skillet from heat and stir in chopped parsley and sliced green onions. Taste and adjust acidity or seasoning with a squeeze of lemon or additional salt/pepper.

Place the hot skillet of barbequed shrimp on a heatproof surface. Serve immediately with the French bread alongside for dipping into the peppery butter sauce.

Provide lemon wedges for squeezing over the shrimp. Optionally pass extra hot sauce at the table.

Serves family-style: guests peel shrimp at the table (shells keep flavor) and dip bread into the sauce. Discard shells in a separate bowl or plate.