Baked New Orleans BBQ Shrimp Recipe

Introduction

Baked New Orleans BBQ Shrimp is a flavorful and buttery dish packed with Cajun spices and a hint of heat. This recipe brings the taste of the Gulf Coast to your kitchen, perfect for a special dinner or casual feast.

Ingredients

• 2 lbs shell-on jumbo (or colossal) shrimp, deveined
• 1 ½ cups (3 sticks) unsalted butter (preferably Kerrygold)
• 2 tablespoons Creole Cajun seasoning, homemade or store-bought
• ½ cup clam juice (or fish stock)
• ¼ cup dry white wine, like sauvignon blanc
• 2 tablespoons worcestershire sauce
• 1 small lemon, zested & juiced
• 1-3 dashes Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley
• Warm crusty French bread, for serving

Instructions

1. Step 1: Preheat the oven to 450°F. Rinse the shrimp and pat dry with paper towels.
2. Step 2: In a large skillet, preferably cast iron, melt the butter over medium-high heat until sizzling. Add the Creole Cajun seasoning, clam juice or fish stock, white wine, worcestershire sauce, lemon zest and juice, and hot sauce. Bring to a boil, then reduce heat to medium-low and simmer until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Gently shake the skillet to combine, then remove from heat.
3. Step 3: Arrange the shrimp in a 9×13-inch baking dish and pour the spiced butter sauce over them.
4. Step 4: Bake shrimp uncovered at 450°F for 10 minutes. Stir shrimp, then continue baking for 2-3 minutes until the shrimp turns pink and firm.
5. Step 5: Transfer shrimp to a large deep serving platter, garnish with parsley, and serve immediately with warm crusty French bread to soak up the sauce.

Tips & Variations

• Use fresh lemon juice for the best bright flavor. If you prefer milder spice, reduce the hot sauce to 1 dash or omit entirely.
• Substitute fish stock with seafood broth or vegetable broth if clam juice is unavailable.
• For an extra kick, add a pinch of smoked paprika or cayenne pepper to the butter sauce.
• Serve with rice or a simple green salad for a complete meal.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. It’s best enjoyed fresh but can be warmed carefully for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peeled shrimp for this recipe?

Yes, peeled shrimp can be used, but leaving the shells on helps lock in flavor and keep the shrimp juicy during baking.

What can I substitute for Creole Cajun seasoning?

If you don’t have Creole Cajun seasoning, you can make a simple blend of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.

Baked New Orleans BBQ Shrimp Recipe

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This Baked New Orleans BBQ Shrimp recipe features jumbo shell-on shrimp cooked in a rich, buttery Creole Cajun sauce infused with white wine, clam juice, Worcestershire sauce, lemon, and a touch of hot sauce. Perfectly baked until tender and served with crusty French bread, this dish offers bold Southern flavors ideal for a comforting seafood meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Baking
• Cuisine: Creole, Southern American

Ingredients

Scale 1x2x3x

Shrimp

• 2 lbs shell-on jumbo (or colossal) shrimp, deveined

Sauce

• 1 ½ cups (3 sticks) unsalted butter (preferably Kerrygold)
• 2 tablespoons Creole Cajun seasoning (homemade or store-bought)
• ½ cup clam juice (or fish stock)
• ¼ cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons Worcestershire sauce
• 1 small lemon, zested and juiced
• 1–3 dashes Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley (for garnish)

To Serve

• Warm crusty French bread

Instructions

1. Preheat and Prepare Shrimp: Preheat your oven to 450°F. Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to ensure they cook evenly.
2. Make the Sauce: In a large skillet (ideally cast iron), melt the butter over medium-high heat until it starts to sizzle. Add the Creole Cajun seasoning, clam juice or fish stock, dry white wine, Worcestershire sauce, lemon zest and juice, and hot sauce. Bring everything to a boil, then reduce heat to medium-low and allow the sauce to simmer for 5-7 minutes. Gently shake the skillet occasionally to help the sauce thicken and coat the back of a spoon without stirring aggressively. Remove from heat once sufficiently thickened.
3. Arrange Shrimp for Baking: Place the shrimp evenly in a 9×13-inch baking dish. Pour the prepared spiced butter sauce over the shrimp to coat them thoroughly.
4. Bake Shrimp: Bake the shrimp uncovered in the preheated oven at 450°F for 10 minutes. After 10 minutes, stir the shrimp gently and continue baking for an additional 2-3 minutes or until the shrimp turn pink and become firm to the touch, indicating they are fully cooked.
5. Serve: Transfer the baked shrimp along with the buttery sauce onto a large, deep serving platter. Sprinkle with fresh minced parsley for garnish. Serve immediately with warm, crusty French bread to mop up the delicious sauce, and enjoy your flavorful New Orleans BBQ shrimp!

Notes

• For best flavor, use shell-on shrimp but devein them to avoid grit.
• If clam juice is unavailable, fish stock or a mild seafood broth can be substituted.
• Adjust the amount of hot sauce based on your preferred spice level.
• Using a cast iron skillet helps evenly heat the sauce and create more depth of flavor.
• Serve with warm, crusty French bread to soak up the rich buttery sauce.
• Do not overbake the shrimp to avoid rubbery texture; pink and firm indicates doneness.

Keywords: Baked shrimp, New Orleans BBQ shrimp, Creole shrimp, Cajun seafood, buttery shrimp, shrimp recipe, Southern cooking, quick shrimp bake