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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Barbecue Shrimp

Be sure to serve extra bread for sopping up the rich, spicy sauce of this New Orleans seafood classic.

Southern Living JULY 2009

  • Yield: Makes 6 to 8 servings
  • Prep time: 10 Minutes
  • Bake: 35 Minutes


  • 2 lemons, cut into wedges
  • 1 cup butter, melted
  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 3 tablespoons Old Bay seasoning
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 4 pounds unpeeled, large raw shrimp (21/25 count)
  • French bread
  • Smoked Gouda Grits (optional)


1. Preheat oven to 400°. Stir together first 9 ingredients. Place shrimp in a broiler pan; pour lemon mixture over shrimp.

2. Bake at 400° for 35 minutes or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges, French bread, and, if desired, Smoked Gouda Grits.

Note: To make ahead, stir together first 9 ingredients. Cover and chill up to 5 days. Proceed with recipe as directed.


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Barbecue Shrimp Recipe