Emeril Lagasse Barbecue Shrimp Recipe: Spicy Garlic-Butter Bath

This dish brings New Orleans to your kitchen with a spicy garlic-butter bath that transforms shrimp into something extraordinary. No grill required—just a skillet and bold flavors.

I’ve perfected this method to deliver tender shrimp coated in a rich, aromatic sauce that begs to be soaked up with crusty bread. It’s restaurant-quality at home.

Ingredients for Emeril Lagasse Barbecue Shrimp

Spicy, buttery, bold—this is what New Orleans tastes like at home.

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The shrimp are the star here. Wild-caught Gulf shrimp if you can find them (check Whole Foods or a local seafood market), but frozen works fine—just thaw in cold water. Size matters: 16/20 count or larger so they hold up to the bold sauce. Don’t skip the tails—they add flavor and make for great presentation. If buying frozen, avoid anything that’s been previously cooked (it’ll turn rubbery).

No Worcestershire? Soy sauce plus a dash of lemon gets you close, but the real stuff adds depth. Out of hot sauce? Cayenne plus a splash of vinegar in a pinch. The herbs can be fresh if you’ve got them—just triple the amount. If you’re sensitive to heat, cut the cayenne in half and add more to taste. The butter is non-negotiable though—it’s what makes this dish sing.

Best served immediately, but the sauce keeps 2-3 days in the fridge (reheat gently). Leftovers? Toss them with pasta or rice for a quick meal. Freezing isn’t ideal—shrimp get mushy when thawed.

Step-by-Step Instructions for Spicy Garlic-Butter Shrimp

This method delivers bold, saucy shrimp with minimal effort and maximum flavor.

Step 1: Season and Prepare the Shrimp

Pat the 2 lb large shrimp completely dry with paper towels—this prevents the sauce from breaking. Season both sides evenly with the 0.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp cayenne pepper. I like to do this on a large plate for easy cleanup.

The cayenne gives a nice kick, but if you prefer milder heat, you can reduce it to ½ tsp. Just don’t skip it entirely—that spice is what makes this dish sing. Set the seasoned shrimp aside while you start the sauce.

Step 2: Build the Garlic-Butter Foundation

In a large, heavy skillet (I use cast iron for even heat), melt the 0.75 cup unsalted butter over medium heat. Once melted, add the 10 cloves minced garlic and cook for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.

Here’s the thing—burnt garlic turns bitter fast, so keep it moving. Once the garlic softens and releases its aroma, add the 1 tsp dried rosemary, 1 tsp dried thyme, and 1 tsp dried oregano. Crush the herbs between your fingers as you add them to release their oils. Let them bloom in the butter for 30 seconds.

Step 3: Deglaze and Create the Sauce

Pour in the 2 tbsp Worcestershire sauce, 2 tbsp hot sauce, and 2 tbsp lemon juice. Stir well and let the mixture simmer for 2 minutes. The sauce should look slightly emulsified—this is where all those bold flavors come together.

I always use freshly squeezed lemon juice here; the bottled stuff just doesn’t have the same brightness. The hot sauce adds depth, but if you want extra heat, now’s the time to add a pinch more cayenne. Taste and adjust seasoning if needed.

Step 4: Cook the Shrimp in the Sauce

Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until the shrimp turn opaque and pink. Don’t overcrowd the pan—if needed, cook in batches. The shrimp should be fully submerged in that glorious garlic-butter sauce.

As the shrimp cook, spoon the sauce over them repeatedly to baste. You’ll see the edges of the shrimp curl slightly when they’re done. Remove from heat as soon as they’re cooked through—overcooked shrimp turn rubbery fast.

Step 5: Serve with Crusty Bread

Transfer the shrimp and sauce to a large serving bowl or platter. Place the 1 whole crusty bread in the center or on the side—it’s perfect for soaking up every last bit of that rich, spicy sauce.

I like to tear the bread into chunks rather than slicing it; it’s more rustic and holds up better to the sauce. Serve immediately while the shrimp are hot and the sauce is still bubbling. This dish is all about the dip, so dig in and enjoy the mess!

Perfect Pairings for This emeril lagasse barbecue shrimp

Bread Pairings

Nothing beats crusty French bread for soaking up that garlic-butter sauce. I grab a fresh baguette from my local bakery—Le Bus Bakery is my go-to for that perfect chewy crust. Warm it for 5 minutes in the oven before serving. 🍞

Wine Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully. I love Kim Crawford from New Zealand—its citrus notes complement the lemon in the sauce. For red lovers, a light Pinot Noir like Meiomi works without overpowering the dish.

Beer Options

Local IPAs with citrus hop profiles pair surprisingly well. Try Dogfish Head 60 Minute or Sierra Nevada Pale Ale. The bitterness balances the buttery sauce, while the carbonation cleanses your palate between bites.

Side Dishes

A simple green salad with lemon vinaigrette adds freshness. I toss 5 oz baby arugula with 1 tbsp olive oil and 1 tsp lemon zest. Or serve over creamy polenta for a heartier meal. 🥗

Vegetable Sides

Roasted asparagus or Brussels sprouts with a sprinkle of Parmesan add texture. Toss 1 lb asparagus with 2 tbsp olive oil and roast at 400°F for 12 minutes. The slight char mirrors the shrimp’s smoky notes.

Frequently Asked Questions