A little heat and a lot of flavor, all wrapped up in a simple seafood dish. This BBQ shrimp recipe combines some of my favorite Southern flavors to create a wonderfully zesty butter sauce that coats perfectly tender shrimp with a little Louisiana flair. It’s a quick recipe that’s perfect for summer evenings and can easily be doubled or tripled to feed a group.
What Makes This Recipe So Good
- Juicy shrimp and a flavorful butter sauce. What could be better? This recipe is SO easy to make and you can enjoy it in a variety of ways. Serve it on a baguette for a po-boy style sandwich. Fill lettuce cups or tortillas for BBQ shrimp tacos. Layer the shrimp on top of a giant salad or pair it with a hearty helping of noodles or rice.
- I cooked these on the stovetop, but this is a great grill recipe for your summer cookouts. Use larger shrimp and thread them on skewers, then just coat them with sauce and toss them on the grill for 1 to 2 minutes per side. So easy, and you get those incredible smoky grill flavors! If you’re using shrimp that won’t fall through the grate, you can skip the skewers and put them right on the grill. Be sure to serve them with plenty of extra sauce – it’s incredible!
- You can easily double or triple the recipe to feed a large group! Just make sure you make plenty of sauce – trust me, you’ll be glad you did.
- When you’re cooking shrimp, go by visual cues rather than the clock. When they’re perfectly cooked, they’ll be opaque and slightly curled, like a “J”. If they’re grey and translucent, they’re not ready yet. If they’re bright white and shaped like a tight “C” or an “O”, you overdid it.
- The lemon juice can make the butter separate and look curdled. Don’t panic, it’s totally fine! Just keep stirring until the sauce is fully incorporated. To prevent that from happening, use room-temperature butter and be sure to take the skillet off the heat before you add the butter in.
- If you buy unpeeled shrimp, don’t throw away the tails! You can add them to your garden for a more nutrient-rich soil. Toss them in to your next seafood sauce or soup for more flavor. Use them for a homemade seafood stock.
More Delicious BBQ Recipes
- Keto BBQ Sauce
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
- Crockpot BBQ Chicken Sandwiches
- Grilled Beef Ribs
- Whole30 BBQ Sauce With Chipotle (Paleo, Vegan)
- Vegan BBQ Sauce
For the Sauce
For the Shrimp
- 1 ½ pounds shrimp deveined, unpeeled
- 1 lemon sliced into thin rounds
- 1 tablespoon lemon juice
- ¾ cup butter 1 ½ sticks, sliced, at room temperature
To Serve (All Optional)
- chopped scallions
- chopped fresh parsley
- crusty bread
- zucchini noodles
- cooked pasta
- Large skillet with lid
- Large spoon or silicone spatula
- Add worcestershire sauce, white wine, garlic, bay leaves, Creole seasoning, smoked paprika, black pepper, cayenne pepper, and hot sauce to large skillet. Gently stir to incorporate all ingredients and bring liquid to boil over medium-high heat.
- Once liquid begins to boil, reduce heat to medium. Add shrimp and lemon rounds to skillet. Cover with lid and cook 3 to 5 minutes or until shrimp are opaque and slightly curled.
- Remove skillet from heat completely. Gently stir in lemon juice and slices of room-temperature butter, stirring until sauce is fully combined.
- Remove bay leaves from sauce. Divide shrimp into equal portions with desired sides. Spoon sauce over shrimp, garnish with chopped scallions and parsley if desired, and serve immediately.
- If you’re heat-averse, you can skip the hot sauce in the sauce ingredients. Serve it at the table, though, so your guests can add it as they like.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.