How can I make sure my shrimp doesn't overcook?

Cook shrimp until they turn pink and are firm but not hard. This usually takes just a few minutes. Keep a close eye on them, as overcooked shrimp can quickly become rubbery.

What should I do if my sauce separates?

If your sauce separates, add cold butter at the end while gently stirring constantly. This helps emulsify the sauce, making it creamy and smooth.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works, but fresh is often better for flavor and texture. If using frozen, be sure to thaw them completely in the refrigerator or under cold running water before cooking.

What can I use instead of beer in the recipe?

You can substitute the beer with an equal amount of chicken or vegetable stock for a non-alcoholic version. This makes the dish suitable for all ages while still adding depth of flavor.

Zesty Orleans BBQ Shrimp Recipe: How To Make This Louisiana

Name: Orleans BBQ Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Louisiana
Ingredients: 1 pound Large Shrimp, shell-on; 1 stick (1/2 cup) unsalted Butter, divided; 4 cloves Garlic, minced; 1/4 cup Worcestershire Sauce; 2 tablespoons fresh Lemon Juice; 2 teaspoons Creole Seasoning; 1/2 cup Beer (such as a light lager or pilsner) or Chicken Stock; Crusty French bread, for serving

Ingredients

Scale

1 pound Large Shrimp, shell-on
1 stick (1/2 cup) unsalted Butter, divided
4 cloves Garlic, minced
1/4 cup Worcestershire Sauce
2 tablespoons fresh Lemon Juice
2 teaspoons Creole Seasoning
1/2 cup Beer (such as a light lager or pilsner) or Chicken Stock
Crusty French bread, for serving

Instructions

Step 1: In a large, heavy-bottomed skillet (cast iron works best), melt half of the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 2: Stir in the Worcestershire sauce, fresh lemon juice, and Creole seasoning. Bring the mixture to a gentle simmer.
Step 3: Add the shell-on shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook.
Step 4: Pour in the beer (or chicken stock if preferred) and bring the mixture back to a gentle simmer.
Step 5: Remove the skillet from the heat. Add the remaining cold butter, piece by piece, stirring constantly until it’s fully incorporated and the sauce is emulsified and creamy. This helps prevent the sauce from separating.
Step 6: Serve immediately directly from the skillet or transferred to a large serving dish. Garnish with fresh parsley if desired. Be sure to have plenty of crusty French bread on hand for dipping into the rich, flavorful sauce.

Notes

Keep shells on for maximum flavor. Avoid overcooking shrimp; they cook quickly and can become rubbery. For a creamy sauce, add cold butter at the end to emulsify. Serve with crusty French bread to soak up the delicious sauce. For a non-alcoholic version, use chicken stock instead of beer. Adjust Creole seasoning and add a pinch of cayenne for more heat if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Louisiana
Diet: Seafood

Nutrition

Serving Size: 4 oz shrimp with sauce
Calories: 350 kcal
Sugar: 2g
Sodium: 400mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 27g
Cholesterol: 200mg

Keywords: BBQ shrimp, Orleans shrimp, Louisiana BBQ shrimp, spicy shrimp, garlic butter shrimp

Ingredients

Instructions

Notes

Nutrition

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