Ruth Chris BBQ Shrimp Recipe: Buttery Garlic-Spiced Seaside Classic

This dish delivers the classic New Orleans-style BBQ shrimp experience right to your kitchen. The secret lies in the rich butter sauce infused with garlic, Worcestershire, and a hint of cayenne.

I perfected this method by balancing bold flavors with precise timing. The shrimp soak up the spiced butter while staying tender and juicy. Serve with crusty bread to mop up every drop.

Ingredients for Ruth Chris Bbq Shrimp

Big flavors, small ingredient list. Everything you need for that iconic buttery kick.

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The shrimp are the star—go for 16/20 count or larger (the ones labeled ‘jumbo’ or ‘extra large’). Wild-caught Gulf shrimp are ideal if you can find them, but farmed works too. I always grab mine from Whole Foods—they’ve got good quality and the seafood counter folks know their stuff. Look for shrimp that smell clean and sweet, never fishy. And don’t skip the tails—they add to the presentation and soak up the sauce beautifully.

No Worcestershire? Soy sauce plus a splash of lemon gets you 80% there (use half the amount of soy). Out of cayenne? Red pepper flakes work at the same quantity. Butterfly shrimp if you want extra sauce absorption. The butter can be salted if that’s what you’ve got—just skip the added kosher salt until you taste. Fresh herbs are great, but dried are totally fine here.

This sauce is best fresh, but leftovers keep 2-3 days in the fridge. Reheat gently—don’t boil or the butter will separate. The bread? Best eaten same-day, but toast it the next day to revive. Shrimp themselves are best within 1 day of cooking, though they’ll last 2 days if you must.

Step-by-Step Instructions for Buttery Garlic-Spiced Shrimp

This is the classic method that delivers that iconic rich, garlicky sauce with perfect shrimp every time.

Step 1: Prepare and Season the Shrimp

Pat the 2 lb Large Shrimp completely dry with paper towels—this ensures they sear properly rather than steam. Keep the tails on for presentation and flavor. Season both sides lightly with 1 tsp Kosher Salt and 1 tsp Black Pepper.

Arrange the shrimp in a single layer on a large platter or baking sheet. This prep step is simple but crucial: dry shrimp brown better, and seasoning now means the flavor penetrates as they cook in the sauce later.

Step 2: Melt Butter and Build the Sauce Base

In a large, heavy skillet (cast iron works best), melt the 1 cup Unsalted Butter over medium heat. Once melted, add the 8 cloves minced Garlic Cloves and cook for 1-2 minutes until fragrant but not browned—burnt garlic turns bitter.

Stir in the 0.25 cup Worcestershire Sauce, 1 tsp Cayenne Pepper, 1 tsp Dried Rosemary, and 1 tsp Dried Thyme. Let this simmer for 2-3 minutes until the herbs bloom and the sauce takes on a deep, spiced aroma.

Step 3: Cook the Shrimp in the Sauce

Carefully add the seasoned shrimp to the skillet in a single layer. Increase heat to medium-high and cook for 2-3 minutes per side until the shrimp turn opaque and pink. Don’t overcrowd the pan—if needed, cook in batches.

Baste the shrimp with the sauce as they cook. You’ll know they’re done when they curl into a loose “C” shape and the flesh is just firm to the touch. The sauce should be bubbling and thick enough to coat the back of a spoon.

Step 4: Finish with Brightness and Serve

Remove the skillet from heat and stir in the 2 tbsp Fresh Lemon Juice and 1 tbsp Hot Sauce. The lemon cuts through the richness, balancing the dish. Taste and adjust seasoning—add a pinch more salt or cayenne if needed.

Transfer the shrimp and sauce to a serving dish or individual plates. Garnish with 0.25 cup chopped Fresh Parsley for a pop of color and freshness. Serve immediately with slices of 1 whole Crusty French Bread to soak up every last bit of that incredible sauce.

Health Benefits of These Flavors

Rich in Healthy Fats

This dish provides omega-3 fatty acids from shrimp, which support heart and brain health. The 1 cup butter adds saturated fats, but in moderation, it fits into a balanced diet. I always pair it with veggies to round out the meal. 💪

Protein Powerhouse

The 2 lb shrimp deliver high-quality protein—about 46 grams per serving—essential for muscle repair and immune function. Shrimp protein is lean and digests easily, making it great for active lifestyles.

Vitamin B12 Boost

Shrimp are packed with vitamin B12, crucial for nerve function and red blood cell production. Just 3 ounces provide over 80% of your daily needs. I notice more energy when I include shrimp regularly.

Selenium Source

This seafood is rich in selenium, a powerful antioxidant that protects cells from damage. A serving of shrimp covers about 70% of your daily selenium requirements. It’s one reason I love cooking with Gulf shrimp.

Low Calorie Indulgence

Despite the rich sauce, shrimp remain low-calorie at about 200 calories per 6-ounce serving. The butter adds flavor without excessive calories when portioned mindfully. 🌟

Iron and Zinc

Shrimp provide iron for oxygen transport and zinc for immune support. The Worcestershire sauce even adds a small iron boost. Together, they make this dish both delicious and nourishing.