This is the best New Orleans BBQ Shrimp with beer! The easy New Orleans BBQ shrimp sauce is so buttery and flavorful! You’ve got to try this barbecue shrimp recipe!
French bread and Lemon wedges - for serving, optional
Instructions
In a large skillet or saute pan, heat olive oil on medium-high heat. Toss in garlic and cook, stirring, until fragrant.
2 cloves fresh garlic, 1 tablespoon extra virgin olive oil
Add Worcestershire sauce, lemon juice, beer, cracked pepper, and Creole seasoning, and stir. Cook while stirring until sauce slightly thickens.
¼ cup Worcestershire sauce, 1 tablespoon fresh lemon juice, ⅓ cup beer, 2 teaspoons fresh cracked black pepper, 2 teaspoons Creole seasoning
Add shrimp and toss to coat with the sauce. Continue to stir and flip the shrimp in the sauce for 1 minute on each side.
1 pound jumbo, extra jumbo, or colossal raw shrimp
Turn heat down to low. Continue to stir and add cubed butter, a couple of tablespoons at a time, allowing to melt after each addition.
1 cups salted butter
Once shrimp is just finished cooking, remove from heat, cover, and let sit in sauce for up to 5 minutes.
Serve hot with Tabasco sauce, lemon wedges, and French bread.
Tabasco sauce, French bread and Lemon wedges
Video
Notes
Shrimp: You should use jumbo, extra-jumbo, or colossal shrimp with the peel on. If the heads are on, even better for the flavor! I usually use ez-peel shrimp because it's easiest to find and still provides that extra flavor from the shells. Hot sauce: Tabasco is traditional sauce to accompany barbecue shrimp, but I usually use Crystal.Alternative serving ideas:
Peel the shrimp and serve it with the sauce on French bread as a sandwich.
Serve on top of cheese grits and garnish with sliced green onions.
Serve with rice, or cauliflower rice for a low-carb option.