Creole Barbecued Shrimp
Creole barbecued shrimp is a flavorful and spicy dish that hails from Louisiana’s Creole cuisine.
Creole barbecued shrimp features large shrimp marinated and cooked in a savory, sauce-heavy marinade. Below the recipe card is an easy oven version of this dish.
Never overcook shrimp. An easy way thing to remember when cooking shrimp is to use the “C-O Method”. When boiled or steamed, shrimp are cooked when they curl to form the letter “C”. Shrimp are overcooked when they curl to form the letter “O”. Over-cooked shrimp are tough and rubbery.
Guidelines to help you choose which shrimp to buy
Tiger Shrimp – Mild flavor, with a sweet taste and a crunchy texture.
White Shrimp – Mild flavor, with a slightly salty, shrimpy taste and firm texture. Great for salads and stir-fry. These are a popular choice for grilling
Pink Shrimp – Mild to medium flavor, with a medium texture. Perfect for shrimp cocktail.
Brown Shrimp – Full, robust flavor, with medium texture. Best when used for full-flavor dishes like gumbo or for frying.
Rock Shrimp: These small and sweet shrimp are often overlooked but should not be underestimated when it comes to grilling. Despite their size, rock shrimp have a firm texture that holds up beautifully on the grill. They also have a slightly nutty flavor that adds a unique twist to your grilled dishes.
Gulf Shrimp: Known for their superior taste and texture, Gulf shrimp are a fantastic option for grilling. They have a rich, buttery flavor that pairs well with a variety of seasonings and marinades. Gulf shrimp are also versatile, making them suitable for various grilling techniques, such as skewering or direct grilling.
Jumbo Shrimp: These large and meaty shrimp are perfect for grilling. With their impressive size, they hold up well on the grill and offer a satisfying bite. Their flavor is slightly sweet and delicate, making them a popular choice for many seafood lovers.
Serving Suggestions for Creole Barbecued Shrimp
- Serve the shrimp with crusty bread to soak up the sauce.
- Set out plenty of paper napkins!
- Pair with rice or a fresh salad for a complete meal.
- This dish also goes well with Creamy Coleslaw or grilled vegetables.
Creole Barbecued Shrimp
Creole barbecued shrimp is a flavorful and spicy dish that hails from Louisiana’s Creole cuisine.
- Prep Time: 1 hour 20 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 26 minutes
- Yield: 6 to 8 servings 1x
- Category: Entree
- Method: Grill
- Cuisine: Cajun & Creole
Ingredients
Marinade/Sauce
1/4 cup olive oil
1/4 cup unsalted butter
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (adjust based on heat preference)
4 cloves garlic, minced
1 tablespoon Creole seasoning (store-bought or homemade)
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional for extra heat)
Zest and juice of 1 lemon
Salt and pepper to taste
1/4 cup chopped fresh parsley (garnish)
Lemon wedges (for serving)
Shrimp
2 pounds large shrimp, peeled and deveined (tail on or off as preferred)
Instructions
Marinade/Sauce
- In a bowl, whisk together the olive oil, melted butter, Worcestershire sauce, hot sauce, minced garlic, Creole seasoning, smoked paprika, cayenne pepper (if using), lemon zest, lemon juice, salt and pepper until well combined.
Shrimp
- Place the shrimp in a large resealable plastic bag or a shallow dish. Pour the marinade over the shrimp, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour (or up to overnight for more flavor).
- Heat the grill or grill pan over medium-high heat. For easier handling, thread the shrimp onto skewers.
- Grill the shrimp for about 2 to 3 minutes per side, or until they turn pink and opaque. Avoid overcooking to ensure they remain tender.
- Transfer the cooked shrimp to a serving platter. Drizzle any leftover marinade over the shrimp. Garnish with freshly chopped parsley and serve with lemon wedges.
Notes
Photo credit: (c) Can Stock Photo fudio
Easy oven version of Creole Barbecued Shrimp
Shrimp, peeled and deveined
Butter, melted
Creole seasoning mix
Cayenne pepper
Garlic powder
Heat oven to 375 degrees F.
Lay shrimp in greased baking dish. Generously coat with butter.
Sprinkle with Tony Chachere’s Creole seasoning heavily.
Sprinkle cayenne to taste. The more you use, the hotter it is, so start with a little.
Turn shrimp with spoon to coat.
Add a little garlic powder to enhance flavor.
Check every 10 to 15 minutes, turning shrimp each time. Shrimp will turn pink when done.
