Go Back
–+ servings
Louisiana Barbecued Shrimp

Savory Louisiana Barbecued Shrimp You Can't Resist

Experience the vibrant flavors of Louisiana Barbecued Shrimp with this easy-to-follow recipe that promises a symphony of spices and a rich buttery sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Louisiana Creole
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mixture
  • ½ tsp salt Enhances the overall flavor of the dish.
  • ½ tsp dried thyme Adds an aromatic touch with earthy notes.
  • ½ tsp dried oregano Provides a hint of Mediterranean flavor.
  • ½ tsp cayenne Introduces a nice kick, adjust for spice preference.
  • ¼ tsp black pepper Brings warmth and a bit of heat.
  • ¼ tsp crushed red pepper flakes Optional, but perfect for spice lovers!
  • ¼ tsp paprika Adds color and a sweet, smoky essence.
  • 2 pieces bay leaves, crushed Imparts a subtle depth of flavor.
For the Sauce
  • 4 Tbsp butter Richness that makes the sauce irresistibly creamy.
  • 2 cloves garlic, minced For aromatic fragrance and flavor boost.
  • ½ cup fish or chicken stock Provides liquid and enhances umami.
  • ¼ cup white wine Use a dry variety to bring acidity and complexity.
  • 2 Tbsp fresh lemon juice Adds brightness to balance the richness.
  • 2 Tbsp Worcestershire sauce A savory element that rounds out the flavors.
For the Shrimp
  • 1 lb shell-on shrimp The shells add depth to the sauce, and they’re delicious!
  • 2 Tbsp minced fresh parsley For a fresh garnish that brightens up the dish.
To Serve
  • hot crusty French bread Perfect for dipping into that mouthwatering sauce!

Equipment

  • large pan

Method
 

  1. Melt 4 tablespoons of butter in a large pan over medium heat. Allow it to melt completely until it starts to foam, creating a rich, buttery base for your sauce.
  2. Sauté 2 minced cloves of garlic until fragrant, about 1 minute.
  3. Stir in the spice mixture: ½ teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon cayenne, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon paprika, and 2 crushed bay leaves. Let the spices mingle for about 2 minutes to release their flavors.
  4. Add ½ cup fish or chicken stock, ¼ cup white wine, 2 tablespoons fresh lemon juice, and 2 tablespoons Worcestershire sauce. Bring the mixture to a gentle simmer, stirring occasionally until it’s well combined and the sauce thickens slightly.
  5. Incorporate 1 pound of shell-on shrimp into the pan, cooking for about 3-5 minutes until the shrimp turn pink and opaque.
  6. Finish by stirring in 2 tablespoons of minced fresh parsley right before serving.
  7. Serve the Louisiana Barbecued Shrimp with hot, crusty French bread for dipping.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

Optional: Serve with lemon wedges for an extra zesty touch. Ensure to adjust spices to personal preference.

Tried this recipe?

Let us know how it was!