Barbecue Shrimp

Barbecue Shrimp

Recipe by Nikki Stover

Nothing says Super Bowl like beer, getting your dip on, and eating with your hands! These sassy, savory New Orleans style barbecue shrimp check all those boxes while making your taste buds do the end zone dance. Sizzling aromatics doused in your favorite beer, with the rich nuance of Worcestershire, pop of your hot sauce of choice, and brightness of charred lemon all tied together with a luxurious swirl of butter, you will keep going back for more. You can prepare everything in your cast iron skillet, but grilling the shrimp separately adds another layer of flavor and texture while also bringing this dish together faster than a Super Bowl commercial. Pour a cold cerveza, get out the pile of napkins, and make sure you have plenty of crusty French bread to sop up all of the flavorful broth.

  • 1 tbsp unsalted butter
  • 4 cloves of garlic, finely minced
  • 1 stalk of celery, finely minced
  • ½ jalapeño, deseeded and finely diced
  • 1 tsp Creole seasoning
  •  1 cups of your favorite beer, lager recommended
  • 2 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • 1 sprig of thyme 
  • 4 tbsp cold unsalted butter
  • 2 lbs. deveined shrimp, peel on
  • 2 tsp creole seasoning
  • ½ lemon, plus wedges for serving
  • 2 green onions, diced
  • 1 loaf of French bread


In a large cast iron skillet, melt 1 tbsp of butter and add your garlic, celery, and jalapeño.

Season with Creole seasoning. Sauté until tender and fragrant, 3-4 minutes.

Add in your beer and let come to a simmer. While beer is simmering, skewer your shrimp and season with creole seasoning

Grill over direct heat until shrimp is pink and a little charred, 2-3 minutes per side.

Season your lemon with creole seasoning and grill over direct heat until charred.

Removed shrimp from heat and set aside. Add Worcestershire sauce, hot sauce, and thyme to beer, stirring to combine.

Let simmer for 5 minutes. Add shrimp and squeeze grilled lemon into pan. Remove from heat and 1 tbsp at a time add cold butter, continually stirring until incorporated.

Sprinkle green onions over the top and serve with grilled French bread.

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