Ruth’s Chris Barbecued Shrimp Recipe: New Orleans-Style Butter Sauce

This New Orleans-style dish brings bold flavor to your table with minimal effort. The signature butter sauce, rich with garlic and spices, transforms simple shrimp into something extraordinary.

I developed this version after visiting the French Quarter, adapting the restaurant classic for home cooks. The key is high heat and timing—just 2 minutes per side in a screaming hot pan.

What emerges is plump shrimp bathed in a glossy, aromatic sauce that begs for crusty bread. The flavors are complex yet balanced: smoky, tangy, and just slightly sweet.

Serve immediately while the sauce is bubbling and the shrimp are at their peak. This dish demands to be eaten fresh.

Ingredients for Ruth’s Chris Barbecued Shrimp

Bold flavors start with fresh shrimp and a rich, buttery sauce. Nothing complicated here.

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The shrimp are the star here—wild-caught Gulf shrimp if you can find them, but farmed from Whole Foods or Costco works too. Look for 16/20 count or larger (that’s the number per pound). The butter should be unsalted European-style (higher fat, less water) for the creamiest sauce. Plugrá or Kerrygold are my go-tos. Don’t skimp on the garlic—fresh only, none of that jarred stuff.

No Worcestershire? A splash of soy sauce plus a pinch of sugar mimics the tang. Skip the lemon juice? White wine vinegar at half the amount adds brightness. The hot sauce can be any Louisiana-style—Crystal, Tabasco, or even Frank’s RedHot. If you’re sensitive to heat, cut the cayenne in half or omit it entirely. The smoked paprika is key though—don’t substitute regular.

The sauce is best fresh but reheats gently (don’t boil or it’ll separate). Cooked shrimp keep 2-3 days in the fridge—store them in the sauce. For make-ahead, prep the sauce base (without shrimp) and cook the shrimp just before serving. Always serve with warm bread ready to mop up every last drop.

Step-by-Step Instructions for New Orleans-Style Barbecued Shrimp

Here’s the method I use to nail this classic dish with that signature buttery, spicy kick.

Step 1: Season the Shrimp with Bold Spices

Pat the 1.5 lb Large Shrimp completely dry with paper towels—this helps the seasoning stick and promotes even cooking. In a large bowl, toss the shrimp with 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, 1 tsp Smoked Paprika, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 0.5 tsp Cayenne Pepper.

I crush the dried herbs between my fingers as I add them to release their aromatic oils. Make sure every shrimp is evenly coated—the spices should cling visibly to the surface. This blend creates that iconic New Orleans flavor profile with smoky, herbal, and slightly spicy notes.

Step 2: Create the Rich Butter Sauce Base

In a large, heavy skillet (cast iron works beautifully), melt 1 cup Unsalted Butter over medium heat. Once melted, add the 6 cloves Garlic Cloves (minced) and cook for 1-2 minutes until fragrant but not browned. You want the garlic to infuse the butter without burning.

Next, stir in the 2 tbsp Worcestershire Sauce, 2 tbsp Fresh Lemon Juice, and 1 tbsp Hot Sauce. Let this mixture simmer for 2-3 minutes until it thickens slightly and the raw garlic smell mellows. The sauce should look glossy and smell incredibly aromatic—this is the heart of the dish.

Step 3: Cook the Shrimp in the Sauce

Add the seasoned shrimp to the skillet in a single layer, if possible. Increase the heat to medium-high and cook for 2-3 minutes per side until the shrimp turn opaque and pink with slightly charred edges. The shrimp will finish cooking in the hot sauce, so don’t overcrowd the pan.

As the shrimp cook, baste them frequently with the butter sauce using a large spoon. This ensures they absorb all that garlicky, spicy flavor and develop a beautiful glaze. You’ll know they’re done when they curl into a loose “C” shape and the internal temperature reaches 145°F.

Step 4: Rest and Serve with Crusty Bread

Remove the skillet from heat and let the shrimp rest in the sauce for 1-2 minutes. This allows the flavors to meld and the shrimp to soak up even more of that delicious butter mixture. Taste the sauce and adjust the seasoning if needed—I often add a pinch more salt or a dash of hot sauce.

Serve the shrimp immediately in shallow bowls with plenty of the sauce spooned over the top. Tear the 1 whole Crusty French Bread into chunks for dipping and soaking up every last bit of the buttery, spicy sauce. This dish is best enjoyed fresh while the sauce is still hot and the bread is crisp.

Troubleshooting Perfect Results

Sauce Separating

If your butter sauce breaks or looks greasy, it’s overheated. Remove from heat immediately and whisk in 1 tsp ice water or 1 tbsp cold butter to re-emulsify. Keep the heat at medium—butter burns above 300°F. 💡

Shrimp Overcooking

Rubbery shrimp mean they cooked too long. Pull them at the first sign of opaqueness—usually 2 minutes per side. Remember, they continue cooking off-heat in the hot sauce. Use a meat thermometer to confirm 145°F internal temp.

Garlic Burning

Burnt garlic tastes bitter and ruins the sauce. Cook minced garlic on medium-low heat for only 1-2 minutes until fragrant, not brown. If it starts browning, reduce heat immediately. I always add it to melted butter, not dry heat.

Bland Flavor

If the dish tastes flat, boost with extra salt (start with ¼ tsp) or lemon juice. The sauce needs balance—tangy, spicy, and salty. Taste before serving and adjust with hot sauce or Worcestershire. 🌶️

Thin Sauce

For a thicker sauce, let it reduce for 1-2 extra minutes before adding shrimp. If it’s still thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in. Simmer 1 minute to thicken without altering the flavor.

Uneven Spice Coating

Pat shrimp completely dry before seasoning so spices stick. Toss in a bowl with the spice blend until evenly coated. If needed, drizzle 1 tsp olive oil to help herbs adhere, but don’t overdo it—this dish thrives on simplicity. 🔥

Frequently Asked Questions