Creole Bbq Shrimp
Dive into the bold and zesty flavors of Creole BBQ Shrimp, a classic Louisiana-inspired dish that’s perfect for seafood lovers. This one-pan recipe features succulent, shell-on shrimp simmered in a buttery, spice-infused sauce made with Creole seasoning, smoked paprika, cayenne, garlic, and a touch of Worcestershire sauce for depth. A splash of beer and fresh lemon juice enhances the savory, tangy notes, while the addition of green onions and parsley brings vibrant freshness. Ready in just 40 minutes, this crowd-pleasing recipe is ideal for a festive dinner or casual gathering. Serve these juicy shrimp alongside crusty French bread to soak up every drop of the rich, flavorful sauce, and transport your taste buds straight to the heart of New Orleans! Perfect for fans of Creole cuisine, spicy shrimp recipes, and quick seafood dinners.
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Recipe Information
Ingredients
- 1 pound large shrimp, shell-on and deveined
- 8 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon hot sauce (like Tabasco)
- 0.5 cup chicken stock
- 0.5 cup beer (optional, light lager or amber)
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1 loaf crusty French bread, for serving
Instructions
Rinse the shrimp and pat them dry with paper towels. Leave the shells on for added flavor.
In a large skillet or sauté pan, melt the butter and olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Add the minced garlic to the pan and sauté for another 30 seconds, until fragrant.
Stir in the Creole seasoning, smoked paprika, and cayenne pepper. Toast the spices for 1-2 minutes to release their flavors.
Pour in the Worcestershire sauce, lemon juice, and hot sauce, stirring to combine.
Deglaze the pan by adding the chicken stock and beer (if using). Bring the mixture to a simmer.
Reduce the heat to low and let the sauce cook for 5-7 minutes, allowing it to thicken slightly.
Add the shrimp to the pan in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until they turn pink and opaque.
Remove the pan from the heat and sprinkle the dish with fresh parsley and green onions.
Serve immediately with crusty French bread for dipping in the flavorful sauce.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
