Emeril Lagasse BBQ Shrimp Recipe: New Orleans-Style Spicy Butter Baste

This New Orleans classic delivers bold, buttery heat that defines Gulf Coast seafood at its finest. I first tasted this dish at a local cookout, where the aroma of spicy butter and sizzling shrimp stopped everyone in their tracks.

The secret lies in the peppery, garlicky baste that transforms plump shrimp into a restaurant-quality masterpiece. One bite and you’ll understand why this remains a regional treasure.

Ingredients for Emeril Lagasse Bbq Shrimp

Bold flavors start with plump shrimp and a buttery, spicy baste. Nothing complicated, just delicious.

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The shrimp is the star here—look for wild-caught Gulf shrimp if you can find them (the flavor is unbeatable). Size matters: jumbos (16/20 count per pound) work best—they hold up to the bold sauce. Whole Foods and local seafood markets usually have great options. If buying frozen, thaw them in cold water right before cooking for the best texture.

No Worcestershire? A splash of soy sauce plus a pinch of sugar plus a drop of vinegar gets you close. Out of fresh rosemary? Dried works at one-third the amount, but fresh really shines here. The hot sauce is flexible—any Louisiana-style will do. If you want extra heat, add more cayenne (or a dash of Emeril’s Original if you’ve got it).

This reheats surprisingly well. Store leftovers in an airtight container for up to 2 days in the fridge. The sauce thickens as it cools—just loosen with a splash of water when reheating. Don’t freeze the shrimp (they get rubbery), but the sauce can be frozen for 1 month.

Step-by-Step Instructions for New Orleans-Style Spicy Butter Baste Shrimp

This method delivers bold, buttery heat with minimal effort—just how Emeril would want it.

Step 1: Prepare the Spice-Butter Sauce Base

In a large, heavy skillet (cast iron works best), melt the 1 cup Unsalted Butter over medium heat. As it begins to foam, add the 6 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, 2 tbsp Black Pepper, 1 tsp Cayenne Pepper, 1 tsp Paprika, and 1 tsp Salt.

Cook for 2-3 minutes, stirring constantly, until the garlic turns fragrant and just golden. Don’t let it brown—burnt garlic will make the sauce bitter. The spices should bloom in the butter, releasing their aromas into the fat.

Step 2: Build the Tangy, Spicy Sauce

Carefully pour in the 0.25 cup Worcestershire Sauce and 3 tbsp Hot Sauce. The mixture will bubble vigorously, so keep the skillet at a safe distance. Stir well to combine, then let it simmer for 3-4 minutes until slightly thickened.

Next, add the 2 tbsp Lemon Juice and stir to balance the richness of the butter with a bright, citrusy note. The sauce should be glossy and coat the back of a spoon. Taste and adjust the heat level if needed—this is where the magic happens.

Step 3: Cook the Shrimp in the Sauce

Add the 2 lb Large Shrimp to the skillet in a single layer, tails on for presentation. Spoon the sauce over the shrimp to fully coat them. Cook for 2-3 minutes per side, just until the shrimp turn opaque and pink with a slight curl.

Resist the urge to overcrowd the pan—if needed, cook the shrimp in batches. Overcrowding steams the shrimp instead of searing them in the spiced butter. They’re done when they float to the top and the tails turn bright red.

Step 4: Garnish and Serve with Bread

Remove the skillet from heat and sprinkle the 0.25 cup Fresh Parsley over the shrimp. Garnish with the 4 slices Lemon Wedges for a pop of color and extra brightness. Serve immediately in the skillet or transfer to a large platter.

Place the 1 whole French Bread on the side for soaking up every last bit of the incredible sauce. This dish is best enjoyed family-style, with plenty of bread to mop up the buttery, spicy goodness. The sauce should be thick enough to cling to the shrimp and bread without pooling excessively.

Troubleshooting This Recipe

Sauce Breaking or Separating

If your butter sauce starts to separate, don’t panic. Remove the skillet from heat and whisk in 1-2 tbsp of cold water to bring it back together. The emulsion should restore as the mixture cools slightly. I learned this trick during my French training—it works every time. 💡

Shrimp Overcooking

Shrimp cook fast—2-3 minutes per side max. If they curl into tight O-shapes, they’re overdone. Pull them off heat immediately and transfer to a plate. The residual heat will finish cooking them perfectly. Overcooked shrimp turn rubbery and lose their sweetness.

Sauce Too Thin

If your sauce isn’t thick enough, simmer it for 2-3 extra minutes before adding shrimp. A splash of Worcestershire can also help deepen the flavor and thicken it slightly. Keep the heat at medium to avoid scorching the butter.

Not Spicy Enough

Taste the sauce before adding shrimp. If it lacks heat, stir in ½ tsp cayenne or an extra 1 tbsp hot sauce. Remember, the shrimp will absorb some spice, so err on the bolder side. I always add a pinch more cayenne than I think I need.

Garlic Burning

Burnt garlic ruins the sauce with bitterness. Keep the heat at medium and stir constantly once garlic hits the pan. If you see it browning too quickly, remove the skillet from heat for 30 seconds to cool slightly. Fresh garlic burns faster than you’d expect. 🔥

Bread Too Soggy

Serve bread on the side, not in the sauce, until ready to eat. Toast slices lightly first for extra crunch. If the bread soaks up too much sauce, it’ll fall apart. I like to warm my French bread in the oven for 5 minutes at 350°F before serving.