Description
Buttery, spicy New Orleans-style shrimp cooked in their shells with garlic, Worcestershire, and Creole spices—no grill required for this iconic Louisiana classic.
Ingredients
Scale
- 2 pounds large shrimp, shell-on
- 1 cup unsalted butter (2 sticks)
- 8–10 garlic cloves, minced
- 1/4 cup Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons black pepper, coarsely ground
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon hot sauce
- 1/4 cup fresh parsley, chopped
- 3 green onions, sliced
- Salt to taste
Instructions
- 1. Rinse shrimp under cold water and pat completely dry with paper towels. Using kitchen shears, cut along the back of each shell to devein while keeping shells intact.
- 2. In a large heavy-bottomed skillet or Dutch oven, melt butter over medium heat. Once foaming, add minced garlic and cook for 1 minute until fragrant but not browned.
- 3. Whisk in Worcestershire sauce, lemon juice, black pepper, cayenne, paprika, oregano, thyme, bay leaves, and hot sauce. Allow sauce to bubble gently for 2-3 minutes.
- 4. Arrange shrimp in the skillet in a single layer. Cook undisturbed for 2 minutes on the first side.
- 5. Flip shrimp and continue cooking for 2-3 more minutes, basting frequently with the sauce, until shrimp are pink, curled, and opaque throughout.
- 6. Remove from heat and discard bay leaves. Garnish with fresh parsley and sliced green onions.
- 7. Serve immediately with crusty French bread for soaking up the incredible butter sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat. The sauce can be made ahead and refrigerated for up to 3 days. Best served fresh with plenty of crusty bread, cheese grits, or rice pilaf.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 1g
- Sodium: 850mg
- Fat: 38g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g