Brennan’s Barbecue Shrimp Recipe: New Orleans Spiced Butter Baste

This New Orleans classic delivers bold, buttery flavor with a spicy kick. The shrimp soak up a rich sauce that’s both tangy and peppery, creating a dish that’s pure Louisiana comfort.

I perfected this recipe by balancing the heat and acidity just right. The shrimp cook quickly in the skillet, absorbing all those robust flavors from the spiced butter baste.

Ingredients for Brennan’s Barbecue Shrimp

Bold shrimp bathed in spiced butter—pure New Orleans magic in every bite.

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The shrimp are the star here. Wild-caught Gulf shrimp from Whole Foods or your local seafood market are ideal—look for 16/20 count (that’s shrimp per pound) for even cooking. The butter should be high-quality unsalted (I use Plugrá or Kerrygold) since it’s carrying all that flavor. Creole seasoning is non-negotiable for authenticity—Tony Chachere’s is the gold standard if you can find it.

No Creole seasoning? Mix one-third each paprika, garlic powder, and onion powder with a pinch of cayenne. Anchovy-free Worcestershire (like Annie’s) keeps it pescatarian-friendly. The hot sauce can be any Louisiana-style—Crystal or Tabasco are traditional. Fresh herbs matter: don’t skip the rosemary (it adds that piney depth), and the parsley isn’t just garnish—it brightens the whole dish.

This tastes best served immediately, but leftovers keep 2 days in the fridge. Reheat gently in a skillet with a splash of water—microwaving makes the shrimp rubbery. The butter sauce will thicken as it cools; just melt it back down before serving.

Step-by-Step Instructions for Brennan’s Barbecue Shrimp

Master the technique that makes this New Orleans classic unforgettable. Precision matters here.

Step 1: Season the Shrimp for Maximum Flavor

Pat the 2 lb Large Shrimp completely dry with paper towels. This removes excess moisture so the seasoning adheres properly. In a large bowl, toss the shrimp with 1 tbsp Creole Seasoning, 1 tsp Paprika, 1 tsp Black Pepper, 1 tsp Kosher Salt, and 0.5 tsp Ground Cayenne Pepper until evenly coated.

I ensure every piece gets full coverage by shaking the bowl gently. The shrimp should look uniformly dusted with the spice mixture. Let them sit for 5-10 minutes while you prepare the basting butter—this allows the seasoning to penetrate slightly.

Step 2: Prepare the Spiced Butter Basting Sauce

In a small saucepan over low heat, melt 1 cup Unsalted Butter. Add 0.25 cup Worcestershire Sauce, 2 tbsp Hot Sauce, 2 tbsp Lemon Juice, 6 cloves minced Garlic Cloves, and 2 tbsp Fresh Rosemary. Stir to combine and let it simmer gently for 3-4 minutes.

The mixture should be fragrant and the garlic soft but not browned. Remove from heat immediately if it starts to bubble too vigorously—you want to infuse the flavors without cooking the butter. The rosemary will release its piney aroma, signaling it’s ready.

Step 3: Cook the Shrimp in the Basting Sauce

Heat a large, heavy skillet (cast iron works best) over medium-high heat until very hot. Add the seasoned shrimp in a single layer, working in batches if necessary to avoid crowding. Cook for 1-2 minutes per side until the shrimp turn opaque and pink.

Pour half of the basting sauce over the shrimp. Using a large spoon, continuously baste the shrimp with the hot butter mixture for 2-3 minutes, turning them occasionally. The sauce should be bubbling and emulsified, coating each piece with a glossy, spiced sheen.

Step 4: Finish and Serve Immediately

Transfer the shrimp to a large serving platter, pouring any remaining basting sauce from the skillet over the top. The shrimp should be firm to the touch and the sauce thick enough to cling but still pourable.

Garnish with 0.25 cup Fresh Parsley and serve with 4 pieces Lemon Wedges on the side. The parsley adds a fresh contrast to the rich, spicy butter, while the lemon wedges provide a bright, acidic finish. Serve immediately with crusty bread to soak up every drop of that incredible sauce.

Essential Equipment for This Recipe

Cast Iron Skillet

A heavy 12-inch cast iron skillet is non-negotiable for this recipe. The even heat distribution ensures your shrimp cook uniformly while the butter sauce develops that rich, deep flavor. I use my Lodge—it’s been in my kitchen for over a decade and still performs perfectly. 🔥

Large Spoon for Basting

You’ll need a heat-resistant silicone spoon or wooden spoon to continuously baste the shrimp in the hot butter. The spoon should be sturdy enough to handle the thick sauce while allowing you to coat each shrimp evenly. I prefer a silicone spoon for its flexibility and durability.

Small Saucepan

A 1-2 quart saucepan is ideal for melting the butter and infusing it with the garlic, rosemary, and spices. Use low heat to prevent the butter from browning too quickly. I reach for my All-Clad stainless steel saucepan—it conducts heat beautifully and cleans up easily.

Tongs for Handling Shrimp

12-inch locking tongs give you precise control when flipping the shrimp and arranging them in the skillet. Avoid metal tongs that might scratch your cast iron. I love my OXO Good Grips tongs—they’re comfortable and have just the right grip. 💛

Serving Platter

A large, shallow platter with a lip is perfect for serving this dish family-style. The lip helps contain the buttery sauce. I use a stoneware platter—it retains heat and looks beautiful on the table, making the presentation as impressive as the flavor.

Citrus Juicer

For the fresh lemon juice, a handheld citrus juicer ensures you get every last drop without seeds. I keep a simple stainless steel reamer in my drawer—it’s efficient and easy to clean. Fresh juice makes all the difference in balancing the richness of the butter sauce.

Frequently Asked Questions