Baked New Orleans BBQ Shrimp Recipe
Introduction
Baked New Orleans BBQ Shrimp is a rich and flavorful dish featuring jumbo shrimp simmered in a spicy, buttery sauce. This indulgent recipe brings together creole seasoning and zesty lemon for a meal that’s perfect for sharing with crusty French bread.
Ingredients
- 2 lbs shell-on jumbo (or colossal) shrimp, deveined
- 1 ½ cups (3 sticks) unsalted butter (Kerrygold recommended)
- 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 and juiced
- 1-3 dashes of Louisiana-style hot sauce
- 1 tablespoon fresh minced parsley
- Warm crusty French bread, for serving
Instructions
- Step 1: Preheat the oven to 450°F. Rinse the shrimp under cold water and pat dry thoroughly with paper towels.
- Step 2: In a large skillet, ideally cast iron, melt the butter over medium-high heat until sizzling. Add the Creole Cajun seasoning, clam juice, white wine, worcestershire sauce, lemon zest and juice, and hot sauce.
- Step 3: Bring the mixture to a boil, then reduce to medium-low heat and simmer. Gently shake the skillet occasionally (instead of stirring) to help the sauce thicken and coat the back of a spoon, about 5-7 minutes. Remove from heat once thickened.
- Step 4: Arrange the shrimp evenly in a 9×13-inch baking dish. Pour the spiced butter sauce over the shrimp.
- Step 5: Bake uncovered at 450°F for 10 minutes. Stir the shrimp gently, then continue baking until the shrimp turn pink and firm, about 2-3 minutes more.
- Step 6: Transfer the shrimp and sauce to a deep serving platter. Garnish with fresh minced parsley and serve immediately with warm crusty French bread to soak up the delicious sauce.
Tips & Variations
- Use shell-on shrimp for extra flavor and to help keep the shrimp juicy during cooking.
- If you don’t have clam juice, fish stock or even a mild seafood broth can be a good substitute.
- Adjust the hot sauce to your preferred spice level, starting with fewer dashes and adding more if desired.
- For a smoky touch, add a small pinch of smoked paprika to the seasoning blend.
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 is best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use peeled shrimp instead of shell-on shrimp?
While peeled shrimp can be used, shell-on shrimp are recommended for better flavor and moisture retention during baking. If using peeled shrimp, watch cooking time closely to avoid overcooking.
What can I serve instead of French bread?
French bread is ideal for soaking up the buttery sauce, but crusty baguette, sourdough, or even rice make excellent alternatives to enjoy this dish.
PrintBaked New Orleans BBQ Shrimp Recipe
This Baked New Orleans BBQ Shrimp recipe offers a rich and buttery dish featuring jumbo shell-on shrimp simmered in a flavorful blend of Creole Cajun seasoning, clam juice, white wine, worcestershire sauce, lemon, and hot sauce. Baked to perfection, these shrimp are served drenched in a spiced buttery sauce with fresh parsley, perfect for dipping warm crusty French bread.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Baking
- Cuisine: New Orleans, Cajun
Ingredients
Shrimp and Sauce
- 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 (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 Serving
- Warm crusty French bread
Instructions
- Preheat and Prepare Shrimp: Preheat your oven to 450°F (232°C). Rinse the shrimp thoroughly under cold water, then pat them dry completely with a paper towel to remove excess moisture.
- Make the Spiced Butter Sauce: 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 the Louisiana hot sauce. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer gently, without stirring, shaking the skillet occasionally, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
- Arrange Shrimp and Pour Sauce: Place the prepared shrimp in a 9×13-inch baking dish in a single layer. Pour the hot spiced butter sauce evenly over the shrimp, ensuring they are well coated.
- Bake the Shrimp: Bake the shrimp uncovered at 450°F for 10 minutes. Then stir gently to ensure even cooking and continue baking for an additional 2-3 minutes until the shrimp turn pink and are firm to the touch.
- Serve: Transfer the baked shrimp along with the buttery sauce to a large deep serving platter. Sprinkle the minced fresh parsley over the top. Serve immediately with warm, crusty French bread to soak up the delicious sauce. Enjoy your flavorful New Orleans style BBQ shrimp!
Notes
- Use shell-on shrimp for maximum flavor and to help retain moisture during baking.
- Adjust the number of hot sauce dashes according to your preferred spice level.
- If you don’t have clam juice, fish stock or seafood broth can be used as substitutes.
- Kerrygold butter is recommended for its rich flavor but any good-quality unsalted butter works.
- Serve with warm French bread or baguette to make the most of the buttery garlic sauce.
- For a gluten-free version, ensure your worcestershire sauce and Cajun seasoning are gluten-free and substitute the bread accordingly.
Keywords: New Orleans BBQ Shrimp, Baked shrimp, Creole shrimp recipe, Cajun shrimp, butter sauce shrimp, seafood bake, easy shrimp dinner
