It’s the most flavorful shrimp you’ll ever eat.
The name refers to the sauce, which is smoky red and punchy in flavor.
Using shell-on shrimp gives the sauce real depth of flavor.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Serve with bread to soak up all of the flavors.
Its so easy and delicious, youll think you died and went to heaven.
Serve New Orleans-style barbecue shrimp as a main dish or a fun, hands-on appetizer.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Shrimp Tips
Use big, shell-on shrimp for this recipeeither 16/20 or 21/25.
If you use frozen, thaw it properly before using.
To thaw shrimp, let sit in the fridge for 24 hours.
Submerge the bag in cold water and let stand until thawed.
No matter which method you used, its important to remove excess water from thawed frozen shrimp.
Gently press them between paper towels before cooking.
you’re free to use shelled shrimp for this recipe, but the sauce wont be as flavorful.
Subtract a minute or so from the cook time.
A Note on Seasoning
Creole or Cajun seasoning work well for this recipe.
I used Weber NOrleans Cajun, but you might use your favorite.
I dont recommend Tony Chacheres Creole seasoning for this particular recipeits too salty for the sauce.
If youre so inclined,make your own seasoning.
Add the bay leaves (if using), garlic, Creole seasoning, and pepper.
Cook, stirring constantly, until fragrant, about 1 minute.
Add the broth, Worcestershire sauce, and lemon juice.
Bring to a vigorous simmer.
Add the shrimp to the skillet and reduce the heat to medium.
Cover and cook, stirring often, until shrimp are pink and just cooked through, about 4 minutes.
Garnish with parsley and serve with bread to soak up the sauce.
Shrimp does not reheat well, so we do not recommend saving leftovers for more than 1 day.
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