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shrimp in a cast iron skillet in buttery broth
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4.80 from 5 votes

New Orleans-style BBQ Shrimp


  • New Orleans-style BBQ Shrimp
  • yield: 4 servings
  • Rustic style eating at its best. Serve with lots of crusty bread to sop up the broth. This peel-and-eat shrimp dish is casual fun and might tasty. Getting messy is part of the fun.
  • 1 1/2 sticks 12 tablespoons unsalted butter
  • 1/2 cup white wine
  • 1/4 cup Worcestershire sauce
  • 1/2 to 1 tablespoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • one lemon juiced and rinds sliced into half inch wide strips
  • 2 pounds wild caught shrimp in shells


  • Add butter to a 12-inch cast iron skillet over medium heat. Stir occasionally until melted.
  • Add the remaining ingredients except shrimp. Stir and bring to a medium boil.
  • Add shrimp and return to a boil. Cook about 5 minutes or until shrimp turns pink.
  • Remove from heat and let shrimp soak in the broth for an additional five minutes for extra flavor. Taste broth and add more salt if necessary.
  • Serve with lots of crusty bread to dip in the broth.
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