Description
Louisiana BBQ Shrimp is a flavorful Cajun dish featuring large shrimp cooked in a rich, buttery sauce infused with garlic, Worcestershire sauce, lemon juice, and a blend of smoked paprika, cayenne, and herbs. This stovetop recipe is quick to prepare, delivering tender, spicy shrimp perfect for serving with crusty bread or rice to soak up the smoky, zesty sauce.
Ingredients
Scale
Shrimp
- 2 pounds large shrimp, peeled and deveined with tails on
Sauce
- 1 tablespoon olive oil
- 1/2 cup unsalted butter, cut into pieces
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley
To Serve
- Lemon wedges
- Crusty bread (optional)
Instructions
- Heat Olive Oil and Butter: Place a large skillet over medium heat and add the olive oil. Once the oil is warm, add the butter pieces and allow them to melt completely.
- Sauté Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned, to release its aroma into the butter.
- Add Seasonings and Broth: Pour in Worcestershire sauce, lemon juice, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, black pepper, and chicken broth. Stir well to combine the ingredients and bring the sauce to a gentle simmer.
- Cook the Shrimp: Lay the shrimp in a single layer in the skillet. Cook for 2 to 3 minutes on one side until pink and opaque, then flip and cook for another 2 to 3 minutes on the other side. Spoon the sauce continuously over the shrimp as they cook to fully coat and flavor them.
- Finish and Garnish: Remove the skillet from heat once the shrimp are cooked through. Sprinkle chopped fresh parsley over the shrimp for a fresh, herbal note.
- Serve: Plate the shrimp immediately and serve with lemon wedges and crusty bread to soak up the delicious sauce.
Notes
- For extra richness, add a splash of heavy cream to the sauce at the end of cooking.
- Adjust the amount of cayenne pepper to suit your preferred heat level.
- This dish pairs wonderfully with steamed rice or French bread to complement the sauce.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best quality.
