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    You are in: Home / Recipes / New Orleans BBQ Cajun Shrimp Recipe
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    New Orleans BBQ Cajun Shrimp

    New Orleans BBQ Cajun Shrimp. Photo by Dreamgoddess

    1/1 Photo of New Orleans BBQ Cajun Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Dug's Note:

    I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.

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    Units: US | Metric


    1. 1
      Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
    2. 2
      Rub the shrimp with this mixture.
    3. 3
      Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
    4. 4
      In a saucepan set over medium-high heat, melt the butter.
    5. 5
      Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
    6. 6
      Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
    7. 7
      Stir to mix.
    8. 8
      Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
    9. 9
      Remove from the heat, uncover, and cool to room temperature.
    10. 10
      Remove and discard the lemon slices and bay leaves.
    11. 11
      Pour 1 1/2 cups of the sauce over the shrimp.
    12. 12
      Toss to coat well.
    13. 13
      Cover and refrigerate the shrimp for 1 to 2 hours.
    14. 14
      Cover and refrigerate the remaining sauce separately and save for dipping.
    15. 15
      Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
    16. 16
      While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
    17. 17
      Remove the shrimp from the pan and discard the marinade.
    18. 18
      Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
    19. 19
      Don't overcook or they will get tough.
    20. 20
      Serve with the warm sauce for dipping.

    Browse Our Top Cajun Recipes

    Ratings & Reviews:

    • on May 31, 2010


      I agree with Dreamgoddes, great recipe but very salty. I will not use any salt in step #1 nor in step #6 next time. I served it with grilled corn on the cob and grilled/buttered (no salt thank goodness) and a Mexican beer. It was a big hit!

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    • on December 03, 2009


      Yum, yum, yum! These were very tasty.I didn't grill them, but cooked them on the stove in the marinade but the rest of the recipe was the same. My only change for next time is I will probably do 3 dashes (rather than 5) of hot sauce.

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    • on June 07, 2009


      The shrimp were good, but between the cajun spices, which contains salt, and the amount of salt called for, the shrimp were almost to the point of being too salty to enjoy. When I make this again, I'll cut the amount of salt way down. Heat factor was good with just the right amount of spiciness. We did have trouble peeling these after they were cooked. Next time, I'll peel the shrimp first, leaving the last tail section on before putting the rub on them. Overall it was a good recipe, I just need to tweak it a bit for us to fully enjoy it.

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    Read All Reviews (4)


    Nutritional Facts for New Orleans BBQ Cajun Shrimp

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1005.2
    Calories from Fat 650
    Total Fat 72.2 g
    Saturated Fat 25.4 g
    Cholesterol 542.1 mg
    Sodium 2840.9 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 2.0 g
    Sugars 12.5 g
    Protein 62.9 g

    The following items or measurements are not included:

    cajun spices

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