Most Louisiana BBQ shrimp recipes are heavy on butter and while I believe in the saying 'butter makes everything better' I wanted to do something different. That’s why I was so intrigued when a chef I follow took another approach. She used a white wine based sauce that felt lighter, wasn't greasy but still packed with flavor.
I felt inspired, so I created my version. It’s bright, garlicky, and balanced, with white wine, fresh lemon juice, and lemon zest, plus a touch of butter to tie it all together. Of course, it’s seasoned with my homemade Louisiana Cajun seasoning blend for that bold, signature kick. If you’ve ever struggled with a greasy sauce or shrimp that lacked flavor, this recipe fixes all of that.
If you're into Southern seafood, you’ll love my Southern Salmon Croquettes made with fresh salmon... great for switching things up during the week.
Ingredient Notes
Each ingredient in this New Orleans BBQ Shrimp dish plays a key role in building layers of flavor from the brightness of fresh lemon to the depth of white wine and the subtle richness of butter. You'll need:
- Shrimp: You can definitely use head-on, shell-on shrimp, but I prefer peeling mine and leaving the tail intact. It’s less messy when you're eating and leaving the tail intact makes for a nice presentation, and you can immediately see that they’ve been deveined, which is very important to me. Please, don’t serve shrimp that haven’t been deveined… that’s just gross. One other thing, I prefer wild shrimp over farmed-raised.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid anything too sweet- it can throw off the balance.
- Lemon Juice & Zest: Fresh is key! The zest adds extra brightness, so don’t skip it.
- Butter: Just a small amount is used to bring everything together without making the dish heavy.
- Shallots & Garlic: Shallots give a milder, slightly sweet taste, while garlic adds that classic taste- you know what I'm talking about. Use fresh for the best flavor.
- Seasoning: My Cajun seasoning ties it all together. But, if you're using one that has a lot of salt, adjust accordingly.
See recipe card for quantities.
Storage and Reheat
Store leftovers in an airtight container, preferably glass. And whatever you do, don’t leave any of that sauce behind it’s packed with flavor. Believe it or not, this dish tastes even better the next day! It can be stored in the fridge for up to 2 days.
When reheating, I suggest doing so gently over low-to-medium heat, just until warm. This way, you won’t end up with overcooked, rubbery shrimp.
Cree's Tips
- Use quality large or jumbo shrimp it will make a huge difference in flavor and texture.
- Do not cook the shrimp for too long- overcooking will result in rubbery shrimp.
- Make sure to peel and devein your shrimp. I'll provide instructions on how to do this in the recipe card.
- Go for a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. It doesn’t have to be expensive, but I do recommend choosing a decent-quality one that you’d actually enjoy drinking.
- Don’t skip the lemon zest it adds a burst of freshness that really elevates the dish.
- If you have leftovers, gently reheat the shrimp over low-to-medium heat to avoid overcooking them.
- Sauté shallots and garlic slowly – cooking them at a low heat allows the flavors to develop without burning.
📖 Recipe
Easy Louisiana BBQ Shrimp (Done in 30 Minutes)
Easy Louisiana BBQ Shrimp (Done in 30 Minutes)Equipment
- Stainless Steel Skillet
- Tongs
- measuring cup
- Measuring spoons
- Paring knife to devein shrimp
- Baking sheet lined with paper towels to absorb excess moisture
Ingredients
- 1-½ lbs shrimp (large or jumbo and/or with head on)
- 2 teaspoon Cajun seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoon avocado oil
- ½ tablespoon shallot (minced)
- ½ tablespoon fresh garlic (minced)
- 1-¼ cups white wine (Pinot Grigio or other white wine)
- 1 lemon (for zest and juice)
- ½ tablespoon Worcestershire sauce
- 2 tablespoon cold butter
Instructions
- If using shell-on shrimp, peel and devein them. To devein, run a paring knife along the back and underside to remove the digestive tract, then discard. Rinse under cool water, then arrange in a single layer on a foil-lined baking sheet to absorb excess moisture. Pat dry with paper towels, then season with Cajun seasoning, kosher salt, and black pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the shrimp for 10–15 seconds per side until just lightly golden. (They will finish cooking later.) Remove from the skillet and set aside on a plate.
- Reduce heat to medium. Add a bit more oil only if needed. Add the minced garlic and shallots, stirring constantly for about 10 seconds or until fragrant and softened. Make sure they do not burn.
- Pour in the white wine (I use Pinot), scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce, 3 teaspoon Cajun seasoning, a dash of kosher salt, lemon zest and lemon juice. Let it simmer about 5 minutes until slightly reduced allowing the flavors to meld.
- Add in the butter, stirring until melted and the sauce is smooth. Add the shrimp back to the skillet, tossing to coat in the sauce. Cook for another 1–2 minutes, just until the shrimp are cooked and opaque.
- Give the sauce a taste and adjust seasoning if needed. Add a pinch of salt or an extra squeeze of lemon if you'd like.
- Spoon the shrimp and sauce over crusty bread, rice, or grits. Garnish with chopped fresh parsley, fresh herbs and lemon wedges if you'd like.
Video
Notes
- Use quality large or jumbo shrimp it will make a huge difference in flavor and texture.
- Do not cook the shrimp for too long- overcooking will result in rubbery shrimp.
- Make sure to peel and devein your shrimp. I'll provide instructions on how to do this in the recipe card.
- Go for a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. It doesn’t have to be expensive, but I do recommend choosing a decent-quality one that you’d actually enjoy drinking.
- Don’t skip the lemon zest it adds a burst of freshness that really elevates the dish.
- If you have leftovers, gently reheat the shrimp over low-to-medium heat to avoid overcooking them.
- Sauté shallots and garlic slowly – cooking them at a low heat allows the flavors to develop without burning.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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