I am not a huge fan of seafood but I do love shrimp. There are just so many ways you can cook shrimp but I think I have found my favorite way with this New Orleans style BBQ Shrimp recipe.
This is so easy to make and I usually have all of the ingredients already in my pantry. Shrimp is a quick and healthy dish to make so it is perfect for busy weeknights.
When I made this easy shrimp recipe for the first time, I actually didn’t have any fresh garlic. How did that happen? So I just sprinkled in some garlic powder and it tasted just fine. So if you run into that problem, you can just do what I did.
I love this dish because it is full of flavor and my whole family loves it, even my toddler.
New Orleans Style BBQ Shrimp Recipe
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2 pounds extra large or jumbo shrimp, peeled and deveined
- 5 tablespoons unsalted butter
- 3 large cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- Mix the paprika, cumin, sugar and salt together in a large bowl (this is where I added the garlic powder since I didn’t have fresh garlic) Add the shrimp to the spices and toss to coat evenly. Set aside.
2. Melt the butter over medium heat in a skillet. Add the garlic and cook, stirring, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes.
3. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more.
You can add parsley or green onions on top for garnish if you would like, but we usually leave ours plain. I will say that I find it very easy to make this dish in my Green Earth skillet (affiliate link)It is so easy to do cleanup. I highly recommend this if you are in need of a new skillet.
This New Orleans Style BBQ Shrimp is always a hit at my house and I hope that your family loves this just as much as mine does. Let me know what you think in the comments below.
Recipe adapted from: Once Upon a Chef