BBQ Shrimp

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There’s something magical about New Orleans cuisine that captures the heart and soul of comfort food. While traditional New Orleans BBQ Shrimp typically involves shell-on shrimp swimming in pools of butter, this weeknight-friendly version delivers all the flavor with less fuss and fewer calories. Don’t worry – none of that signature Louisiana taste is sacrificed!

The Truth About BBQ Shrimp: What Makes It Special?

First, let’s clear up a common misconception: despite its name, there’s no barbecue sauce in this dish. New Orleans BBQ Shrimp gets its rich flavor from a beautiful blend of spices and a butter-based sauce. It’s the kind of dish that makes you grab crusty bread to soak up every drop of that luscious sauce.

Smart Shopping Tips for Perfect BBQ Shrimp

Living far from the coast has taught me a valuable lesson: frozen shrimp are often fresher than the “fresh” shrimp you’ll find at inland supermarkets. Why? Most shrimp are frozen right on the boat.

For this recipe, I recommend extra-large or jumbo shrimp (16-20 per pound). These hold up better to the bold sauce without overcooking.

Pro Tip:

Look for shrimp labeled “peeled and deveined” to save precious prep time. If using frozen shrimp, be sure to thaw them properly overnight in the refrigerator for the best results.

The Secret Spices for Authentic New Orleans BBQ Shrimp

Here’s what you’ll need to create the perfect spice mix:

• • 2 teaspoons paprika

• • 1½ teaspoons ancho chili powder

• • 1 teaspoon ground cumin

• • 1 teaspoon kosher salt

• • ½ teaspoon sugar

A Quick Note:

Ancho chili powder is different from regular chili powder. Made from ground ancho chilies, it adds a rich, slightly sweet heat that’s essential to this dish. If you can’t find it, I’ll share substitutions below.

How to Make a Flavorful BBQ Shrimp Sauce

For the sauce, gather these ingredients:

• • 4 tablespoons unsalted butter

• • 4 cloves garlic, minced

• • 2 tablespoons Worcestershire sauce

• • 2 tablespoons fresh lemon juice

• • ¼ cup water

• • 2 pounds extra-large shrimp, peeled and deveined

• • 3 green onions, thinly sliced (green parts only)

Step-by-Step Guide to Cooking BBQ Shrimp

1. Mix the spices. Combine all the spices in a large bowl. This blend is your flavor foundation, so take a moment to appreciate the aroma.

2. Coat the shrimp. Toss the shrimp in the spice mixture until evenly coated. This ensures maximum flavor in every bite.

3. Cook the garlic. Melt butter in a large skillet over medium heat. Add garlic and cook for just one minute until fragrant. Be careful not to brown or burn the garlic.

4. Add the shrimp. Place the spice-coated shrimp in the skillet. Cook over medium heat for 3-4 minutes until they start to turn pink but are still slightly opaque in spots.

5. Simmer the sauce. Pour in the Worcestershire sauce, lemon juice, and water. Let everything simmer until the shrimp are fully cooked, pink, and gently curled (not tightly coiled, as that means they’re overcooked).

Serving Suggestions for New Orleans BBQ Shrimp

Scatter sliced green onions over the dish before serving. Pair it with buttery rice or grilled baguette slices to soak up the delicious sauce. These sides complement the dish perfectly!

Customize Your BBQ Shrimp Recipe: Tips and Tricks

• • No ancho chili powder? Use a Cajun seasoning mix like Emeril’s Essence, but watch the salt content.

• • Want more sauce? Add a splash of light beer to the Worcestershire-lemon mixture.

• • Prefer it spicier? Toss in a pinch of cayenne pepper for extra heat.

Nutrition Facts for BBQ Shrimp Lovers

Per serving (based on 6 servings):

• • Calories: 220

• • Protein: 28g

• • Fat: 10g

• • Carbohydrates: 4g

Note: Nutrition values may vary depending on the specific ingredients and portions you use.

Final Thoughts

This streamlined version of New Orleans BBQ Shrimp may not be exactly what you’d find in the French Quarter, but it’s designed for real home cooks with real-life time constraints. It’s quick, delicious, and perfect for those nights when you crave something special without spending hours in the kitchen.

Whether you’re a Louisiana native or just discovering the joys of New Orleans cuisine, I’d love to hear how this recipe works for you. Drop a comment below with your experience or any tweaks you made. After all, the best recipes evolve with each kitchen they visit!