Louisiana BBQ shrimp sauce mix is a standout choice for its rich, spicy, and tangy flavor profile that complements the natural sweetness of shrimp. When prepared, it delivers a savory experience that captures the essence of New Orleans cuisine.
The Louisiana BBQ Shrimp Sauce Mix combination of butter, Worcestershire sauce, and a blend of spices creates a delectable coating that enhances the shrimp’s taste.
This dish is particularly popular among seafood enthusiasts and those who appreciate bold, flavorful meals.
Many home cooks and professional chefs alike have praised the sauce mix for its convenience and ability to produce restaurant-quality results at home. It’s tasty because of its perfect harmony of savory, spicy, and buttery notes.
This Louisiana BBQ Shrimp Sauce Mix is ideal for anyone who loves bold, Southern-inspired flavors and is perfect for seafood lovers or anyone looking to add a new twist to their dishes.
What Is Louisiana BBQ Shrimp Sauce?
Louisiana BBQ Shrimp Sauce is a flavorful, savory sauce that’s deeply rooted in Southern cooking, especially in New Orleans.
It isn’t the same as traditional BBQ sauce; rather, it’s a mix of spicy, garlicky, buttery, and tangy flavors that complement the sweetness of shrimp.
This sauce is typically served with shrimp that’s either grilled, sautéed, or even boiled, making it a versatile option for any shrimp lover.
Louisiana BBQ Shrimp Sauce Mix
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes
- Total Time: 25-30 minutes
- Course: Main Dish
- Difficulty: Easy
- Cuisine: Cajun / Louisiana
- Calories: Approximately 400 calories per serving (depends on shrimp size and amount of sauce used)
- Yield: 4 servings
Kitchen Utensils
- Large skillet or sauté pan
- Knife and cutting board
- Measuring spoons and cups
- Spoon for stirring
- Tongs or spatula
- Serving plate
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and pepper, to taste
For the BBQ Sauce:
- 4 tbsp butter (1/2 stick)
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/4 cup white wine
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 2 bay leaves, crushed
- 1 tsp hot sauce (Tabasco for a Louisiana touch)
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1/2 tsp thyme (fresh or dried)
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for added heat)
- 1 tbsp fresh parsley, finely chopped (for garnish)
Instructions
1. Pat the shrimp dry with a paper towel. Season with salt and pepper to taste. Heat olive oil in a large skillet over medium-high heat.
2. Once the oil is hot, add the shrimp and sauté for 2-3 minutes on each side, until they turn pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Stir in Worcestershire sauce, lemon juice, white wine, salt, red pepper flakes, oregano, bay leaves, hot sauce, paprika, cayenne pepper, thyme, and black pepper. Bring to a simmer and let it cook for 3-5 minutes, stirring occasionally.
5. If the sauce becomes too thick, add a little more white wine or water to achieve your desired consistency.
6. Return the shrimp to the skillet with the sauce and toss them to coat evenly. Let the shrimp simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.
7. Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve immediately with your favorite side, like rice or crusty bread to soak up the sauce.
Special Note
This dish has a slight kick of heat from the cayenne pepper and hot sauce. However, feel free to adjust the spice level based on your preference.
If you prefer a milder version, you can reduce the amount of cayenne or hot sauce. Alternatively, if you like things extra spicy, go ahead and add more!
Serving Suggestions
➤ Serve your Louisiana BBQ Shrimp Sauce Mix over a bed of white or brown rice. The rice will soak up the delicious sauce, making every bite flavorful.
➤ A side of crispy garlic bread will complement the tangy shrimp sauce perfectly, perfect for sopping up the sauce.
➤ If you prefer a lighter meal, serve the shrimp on a bed of mixed greens with a light vinaigrette dressing. The richness of the shrimp sauce pairs well with the freshness of the salad.
Tips And Variations
➤ Shrimp Size: You can use any size shrimp for this recipe. Larger shrimp will provide more flavor in each bite, while smaller shrimp cook faster.
➤ Adjust the Spice: If you’re not a fan of heat, you can omit the chili flakes or reduce the amount of hot sauce. Adjust the spices to your taste preferences!
➤ Add Vegetables: Feel free to add vegetables like bell peppers, onions, or mushrooms to the sauce for extra texture and flavor. Simply sauté them in the same skillet before adding the shrimp.
➤ Gluten-Free Option: This recipe is naturally gluten-free, but if you want to serve it with a gluten-free side, consider pairing it with rice or gluten-free bread.
Health Benefits
Louisiana BBQ Shrimp Sauce Mix offers several health benefits, primarily due to its high-protein content from shrimp, which is a great source of lean protein, omega-3 fatty acids, and essential minerals like iodine and selenium.
Shrimp also provide important vitamins like B12, which supports nerve function, and vitamin D for bone health.
The ingredients in the BBQ sauce, such as garlic, oregano, and cayenne pepper, are known for their anti-inflammatory properties and potential to boost metabolism.
The dish can be a flavorful, nutrient-packed option when enjoyed in moderation as part of a balanced diet.
Why Is New Orleans BBQ Shrimp Called BBQ?
New Orleans BBQ shrimp is named for its reddish hue, reminiscent of traditional barbecue, despite not being grilled or containing barbecue sauce.
The dish was created in the 1950s at Pascal’s Manale restaurant in New Orleans, where Chef Jake Radosta developed a recipe featuring large shrimp cooked in a butter and black pepper sauce.
A regular customer, inspired by a similar dish he had in Chicago, requested it, and the creation became a local favorite.
The term “barbecue” in the dish’s name refers to the sauce’s color and flavor profile, not the cooking method.
What Goes Well With Barbecue Shrimp?
Louisiana BBQ shrimp pairs well with a variety of side dishes that complement its rich, spicy flavors. Here are some excellent options:
➢ The buttery, garlicky taste of garlic bread is perfect for sopping up the flavorful sauce of BBQ shrimp.
➢ Grilled or boiled corn on the cob adds a sweet and smoky element that balances the spiciness of the shrimp.
➢ A tangy coleslaw provides a refreshing contrast to the heat of the shrimp, with its creamy texture and crisp vegetables.
➢ Fluffy rice pilaf serves as a neutral base that absorbs the flavorful sauce, making each bite more satisfying.
➢ Grilled vegetables like zucchini, squash, or asparagus add a smoky flavor and a healthy touch to the meal.
How To Store Leftovers
If you have any leftovers Louisiana BBQ Shrimp Sauce Mix, store them in an airtight container in the refrigerator for up to 2-3 days.
To reheat, simply warm the shrimp and sauce in a skillet over low heat until heated through, adding a splash of water or broth if the sauce has thickened too much.
I recommend not freezing this dish, as the shrimp can become rubbery when thawed. Enjoy your tasty leftovers!
Conclusion
Making the Louisiana BBQ Shrimp Sauce Mix was a truly rewarding experience, and I highly encourage you to try it yourself!
The rich blend of spices, garlic, and butter creates a flavorful sauce that elevates shrimp to a whole new level. It’s simple to prepare and perfect for impressing guests or treating yourself to a flavorful meal.
If you love bold, savory flavors with a touch of Southern flair, I highly recommend trying this Louisiana BBQ Shrimp Sauce Mix.
Don’t wait give it a go and let this sauce transform your next shrimp dish into something extraordinary!
You Might Also Like
Chipotle BBQ Sauce Recipe [Sweet, Smoky, and Spicy]
BBQ Sauce Recipe With Grape Jelly || Best Here
BBQ Sauce For Canning Recipe | Sweet And Smoky
Molasses BBQ Sauce Recipe | Sweet & Smoky
Low Sodium BBQ Sauce Recipe | Healthy
Louisiana BBQ Shrimp Sauce Mix
Equipment
- Large skillet or sauté pan
- Knife and cutting board
- Measuring spoons and cups
- Spoon for stirring
- Tongs or spatula
- Serving plate
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- Salt and pepper to taste
For the BBQ Sauce:
- 4 tbsp butter 1/2 stick
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/4 cup white wine
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 2 bay leaves crushed
- 1 tsp hot sauce Tabasco for a Louisiana touch
- 1 tbsp paprika
- 1 tsp cayenne pepper adjust to taste
- 1/2 tsp thyme fresh or dried
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper optional, for added heat
- 1 tbsp fresh parsley finely chopped (for garnish)
Instructions
- Pat the shrimp dry with a paper towel. Season with salt and pepper to taste. Heat olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the shrimp and sauté for 2-3 minutes on each side, until they turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in Worcestershire sauce, lemon juice, white wine, salt, red pepper flakes, oregano, bay leaves, hot sauce, paprika, cayenne pepper, thyme, and black pepper. Bring to a simmer and let it cook for 3-5 minutes, stirring occasionally.
- If the sauce becomes too thick, add a little more white wine or water to achieve your desired consistency.
- Return the shrimp to the skillet with the sauce and toss them to coat evenly. Let the shrimp simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve immediately with your favorite side, like rice or crusty bread to soak up the sauce.