New Orleans BBQ Shrimp
Why this recipe works
- Fast skillet cooking: The prawns cook directly in the sauce, keeping the method quick and the flavour concentrated.
- Bold, glossy sauce: Butter, Worcestershire sauce, lemon, garlic and pepper create a rich sauce with savoury depth and sharp citrus balance.
- Built for soaking up sauce: The pan sauce makes this especially good with crusty bread or rice, turning a quick seafood dish into a fuller meal.
Get the most out of this recipe
Authenticity notes
- Not a grilled barbecue dish: In the New Orleans style, “BBQ” refers to the buttery, peppery pan sauce rather than outdoor grilling or a smoky barbecue glaze.
- Serve straight from the pan: The dish is best eaten hot, while the butter sauce is loose, glossy and ready to spoon over the prawns.
Adjust the heat
- For less heat: Reduce the cayenne and lean on black pepper and lemon for flavour without as much chilli warmth.
- For more bite: Increase the cayenne slightly or finish with extra freshly ground black pepper just before serving.
Texture tips
- Stop as soon as the prawns turn opaque: Prawns cook quickly; removing the pan from the heat as soon as they are pink and opaque helps keep them tender.
- Keep the sauce glossy: Use medium heat and reheat gently if needed, as high heat can make the butter sauce separate.
Serving ideas
- Crusty bread: Use bread to mop up the buttery Worcestershire and lemon sauce.
- Rice: Serve over plain rice for a simple dinner that absorbs the pan sauce well.
- Fresh herbs and lemon: Finish with parsley and an extra squeeze of lemon to brighten the richness.
Equipment you'll need
Ingredients
Instructions
- Finely zest the lemon, then juice it. Peel and finely grate the garlic.
- Set a large frying pan over medium heat and melt the butter until foaming. Add the garlic and cook for 30 to 60 seconds until fragrant, keeping it pale.
- Stir in the Worcestershire sauce, lemon zest, 2 tbsp lemon juice, black pepper and cayenne pepper. Simmer for 1 minute so the sauce looks glossy and slightly thickened.
- Add the prawns and toss to coat. Cook for 2 to 4 minutes, turning with tongs, until the prawns are pink and just cooked through and the sauce clings to them.
- Take off the heat and squeeze in a little more lemon juice to taste. Finely chop the parsley, stir most through, then scatter the rest over the top and serve straight away with plenty of pan sauce.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat at medium so the butter stays glossy; if it starts to brown too quickly, lower the heat before adding the prawns.
- For the best texture, cook the prawns only until they turn pink and opaque; overcooking makes them rubbery.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the prawns are cooked until fully opaque and piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh chives for a milder, oniony finish.
- Replace Lemon with Lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a splash of water until piping hot, stirring often so the butter sauce does not split.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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