See more
Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Barbecue Shrimp

In New Orleans, this dish is a staple on restaurant menus.

Try this side: While the shrimp are baking to perfection, you can add some frozen Texas toast to the oven. Bake 6 slices according to package directions, and use the bread to sop up the rich buttery sauce.

Southern Living JUNE 2011

  • Yield: Makes 6 servings
  • Hands-on:10 Minutes
  • Total:35 Minutes


  • 1 1/2 pounds unpeeled jumbo raw shrimp (2 1/25 count)
  • 1 large lemon, cut into wedges
  • 1 (0.7-oz.) envelope Italian dressing mix
  • 1/2 cup melted butter
  • 1/2 cup loosely packed fresh flat-leaf parsley


1. Preheat oven to 425°. Place shrimp and lemon in a 13- x 9-inch baking dish. Stir together dressing mix and butter. Pour butter mixture over shrimp, stirring to coat.

2. Bake, covered, at 425° for 25 to 30 minutes or just until shrimp turn pink, stirring once.

3. Remove shrimp mixture from oven, and sprinkle with parsley.


Go to full version of

Barbecue Shrimp recipe