New Orleans BBQ Shrimp

Name: New Orleans BBQ Shrimp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Cajun
Ingredients: 2 pounds large shrimp, peeled and deveined; 2 tablespoons Cajun seasoning; 2 tablespoons canola oil; 6 cloves garlic, smashed and peeled; 12 ounces One 12-ounce light-bodied beer; 1 Juice of 1 lemon; 8 ounces One 8-ounce bottle clam juice; 1/4 cup hot sauce, preferably Tabasco; 1/4 cup Worcestershire sauce; 2 tablespoons apple-cider vinegar; 2 dried bay leaves; 1 teaspoon whole black peppercorns; 1/2 cup cold butter, cut into cubes; 1 crusty French baguette

Recipe GLPR52cdc4454d0493

Cajun

Main Course

40 min

442 cal

Servings: 6

Stovetop

Succulent large shrimp coated in Cajun spices and simmered in a rich, savory sauce made with beer, clam juice, hot sauce, and Worcestershire. Finished with butter for a luscious glaze and served with crusty bread for soaking up every drop of this iconic Louisiana dish.

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Ingredients

2 pounds large shrimp, peeled and deveined

2 tablespoons Cajun seasoning

2 tablespoons canola oil

6 cloves garlic, smashed and peeled

12 ounces One 12-ounce light-bodied beer

1 Juice of 1 lemon

8 ounces One 8-ounce bottle clam juice

1/4 cup hot sauce, preferably Tabasco

1/4 cup Worcestershire sauce

2 tablespoons apple-cider vinegar

2 dried bay leaves

1 teaspoon whole black peppercorns

1/2 cup cold butter, cut into cubes

1 crusty French baguette

Directions

In a medium bowl, add the peeled and deveined shrimp and sprinkle the Cajun seasoning over them. Toss gently to coat all the shrimp evenly with the spice mixture. Set the bowl aside.
Heat the canola oil in a large saucepan over medium-high heat. When the oil is shimmering, add the smashed garlic cloves and sauté for about 3 to 4 minutes, stirring occasionally, until the garlic turns golden brown.
Add the seasoned shrimp to the pan with the garlic and sauté for about 1 minute, stirring frequently, until the shrimp turn bright pink on the outside. Using a slotted spoon, transfer the shrimp to a clean plate and set aside.
Pour the beer into the pan, scraping up any browned bits from the bottom. Add the lemon juice, clam juice, hot sauce, Worcestershire sauce, and apple-cider vinegar. Toss in the bay leaves and whole black peppercorns.
Bring the liquid to a gentle simmer and let it cook uncovered for 15 minutes, stirring occasionally, until the sauce has reduced slightly and thickened.
Remove the pan from the heat and whisk in the cold butter cubes, one at a time, until each piece is fully melted and incorporated into the sauce, creating a rich and glossy texture.
Return the cooked shrimp to the pan with the butter sauce and stir gently. Cook over medium heat for about 2 more minutes, until the shrimp are heated through and the sauce coats them fully. Check that the shrimp have reached 145°F internal temperature.
Divide the shrimp and sauce among shallow serving bowls. Slice the crusty baguette into chunks and serve alongside for dipping into the flavorful sauce. Enjoy immediately while hot.

Comments

Grocery List Plus Editorial Staff4

Clam juice is the ingredient forcing a second stop—most Charlotte grocers don't stock it reliably, and you'd need to hunt it down at Harris Teeter's seafood section or make a trip to a specialty store. The actual prep time is honest at 40 minutes for a weeknight shrimp dish, and it reheats reasonably well if served over fresh bread the next day, though the shrimp itself is best eaten the same night. Cost per serving lands around $4–5 for the shrimp, butter, and beer, making it mid-range for a protein-centered dish. This is a straightforward, low-fuss one-pan dinner that doesn't demand constant attention once the sauce is built, and the Cajun profile aligns well with how North Carolina cooks think about seafood, even if it skews more Gulf Coast than Low Country.