If you’re craving bold, buttery flavors with a good Southern punch, this New Orleans-style barbecue shrimp is going to hit the spot. We’re talking juicy shrimp cooked in a buttery, garlicky, beer-spiked sauce with Cajun spice, lemon, Worcestershire, and a handful of herbs. This dish is made for dipping with crusty French bread — and yes, it comes together in under 30 minutes, all in one skillet.
A Little Story Behind This Recipe
Growing up along the coast, I’ve always loved fresh shrimp — nothing beats the sweet, clean flavor of just-caught shellfish. Living in Kolkata, I don’t have access to shrimp off the boat, but the local seafood markets still surprise me. When I find good ones, this is one of my favorite ways to let them shine.
This dish reminds me a lot of shrimp scampi, but with a deep Southern twist. Think of it as rich, rustic, and unapologetically messy. Whether you’re cooking at home or on a beach trip with friends, this shrimp recipe is unfussy, quick, and deliciously satisfying.
Ingredients You’ll Need
Here’s what you need to pull off this skillet shrimp:
- Salted butter
- Garlic cloves (lots of it)
- Fresh rosemary
- Bay leaf
- Lager beer
- Worcestershire sauce
- Cajun seasoning
- Large shrimp (peeled, deveined, tails on)
- Lemons
- Green onions
- Fresh parsley
- Hot sauce and crusty French bread for serving
(Exact quantities are in the recipe card at the end.)
How to Make It
Let’s get to the fun part — cooking!
- Start with the butter
Melt your butter in a large skillet over medium heat. Add garlic, rosemary, and the bay leaf. Let them sizzle gently until your kitchen smells incredible — about a minute. - Build the sauce
Pour in the Worcestershire sauce, Cajun seasoning, and your beer of choice. Let it bubble together for a bit so the flavors come together. - Add the shrimp
Stir in the shrimp, lemon juice, and a few slices of lemon. Cook just until the shrimp turn pink and curl up — this takes only about 3–4 minutes. - Finish and serve
Off the heat, sprinkle chopped parsley and green onions over the top. Serve it hot, straight from the skillet, with warm French bread for soaking up that incredible sauce.
Pro Tip: Make Your Own Cajun Seasoning
Want to go homemade? Mix:
- 1½ tbsp paprika
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 2 tsp black pepper
- 2 tsp onion powder
- 1½ tsp oregano
- 1 tsp cayenne
- 1 tsp white pepper
- 1 tsp thyme
Store it in an airtight jar — you’ll want to sprinkle it on everything.
Ingredient Swaps
Need to switch things up? No problem:
- Butter – Unsalted works too. Just season the dish to taste.
- Cajun seasoning – Can’t find it? Use Creole seasoning or make your own (see above).
- Beer – A light lager keeps things balanced. Amber ales work too. Avoid IPAs — too bitter. If you prefer wine, go with a dry white.
Try These Variations
- Make it spicy – Add crushed red pepper or a splash more hot sauce.
- Use mussels – Great twist! Just cook them in a deep pan with a lid.
- Serve it over grits – Shrimp and that rich butter sauce spooned over hot grits? You’ve got a full-on Southern comfort meal.
What You’ll Need
- Chef’s knife
- Measuring spoons and cup
- Large skillet
- Wooden spoon
How to Store Leftovers
- Keep any leftovers in an airtight container in the fridge for up to 2 days.
- I don’t recommend freezing — the shrimp gets rubbery when reheated.
- If you’ve got leftover sauce, soak it up with toast or stir it into some warm rice the next day.
My Quick Tip
Can’t find fresh shrimp? Frozen works just fine. Look for wild-caught shrimp, preferably individually quick frozen (IQF). Thaw before cooking, and pat dry for best results.
New Orleans BBQ Shrimp
This one-pan New Orleans barbecue shrimp dish brings bold Southern flavor to your table. Tender shrimp are simmered in a rich, buttery sauce flavored with Cajun spices, Worcestershire, rosemary, lemon, and beer—ideal for dipping with crusty French bread.
Ingredients
- ¾ cup salted butter
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 bay leaf
- ⅓ cup lager beer
- ¼ cup Worcestershire sauce
- 2 tablespoons Cajun seasoning
- 2 lemons
- 2 lb large shrimp, peeled and deveined, tails on
- Chopped green onions
- Chopped fresh parsley
- Hot sauce and crusty French bread, for serving
Instructions
- In a large skillet over medium heat, melt the butter. Add the minced garlic, chopped rosemary, and bay leaf, and sauté until aromatic.
- Pour in the Worcestershire sauce, sprinkle in the Cajun seasoning, and add the beer. Let the mixture come to a gentle simmer.
- Slice one lemon into rounds and juice the other. Add both the lemon juice and slices to the skillet along with the shrimp. Cook, stirring now and then, until the shrimp are pink and just cooked through.
- Remove from heat, then finish with a sprinkle of chopped green onion and parsley. Serve right away with hot sauce and plenty of crusty French bread for dipping.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 445Total Fat 26gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 9gCholesterol 380mgSodium 2878mgCarbohydrates 15gFiber 2gSugar 3gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Why is it called barbecue shrimp if there’s no barbecue?
It’s the deep, rich, smoky flavor of the sauce — thanks to Worcestershire — that gives it a barbecue-like taste. No grill or smoker needed.
Do I need to keep the shells on?
Many restaurants do, but I find it messy. I leave the tails on for a nice presentation and easy eating.
What size shrimp should I use?
Large shrimp are perfect here. They stay tender and carry all that sauce well.
What do I serve with this?
Crusty French bread is a must. You could also serve it over rice, grits, or even with a simple green salad on the side.
Can I make it ahead?
You can prep the sauce components and have your shrimp cleaned and ready. But cook it fresh — it only takes minutes, and nothing beats it hot from the skillet.
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