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Cajun BBQ Shrimp

Categories: Main Dishes

Submitted by: Chef Mandy Shook

This recipe from our Executive Chef Mandy Shook was served on a First Friday all cajun inspired menu. Shrimp are tossed in a butter and hot sauce mix for just the right amount of heat in this easy to prepare dish.


  • 2 Tbsp. garlic minced
  • 16 Tbsp. unsalted butter cut into cubes
  • 1/2 c. hot sauce to taste
  • 1/4 c. lemon juice
  • 1/4 c. Worcestershire sauce
  • 2 lb. shrimp, peeled tail-on
  • 1 Tbsp. Cajun seasoning
  • salt to taste
  • pepper to taste
  • Lemon cut into wedges
  • French bread for serving
  • 1 Tbsp. olive oil


Melt 4 Tbsp. unsalted butter in a large saucepan over medium-high heat.  Add 1 tbsp. minced garlic.  Add the hot sauce, lemon juice, Worcestershire, and Cajun seasoning. Simmer for 1 minute. Add the 12 tbsp. of cubed butter and whisk into the sauce.  Keep sauce at a low simmer.

Meanwhile, Preheat the oven to 375° F. Lay the shrimp out on a sheet pan in an even layer.  Scatter the lemon wedges on the shrimp. Sprinkle the remaining 1 Tbsp. of garlic over the shrimp. Season with salt and pepper. Drizzle 1 Tbsp. of olive oil over the shrimp.  Bake for 5 minutes.

When the shrimp comes out of the oven, add it directly to the simmering pan sauce (including lemon wedges). Simmer for about 2-3 minutes.  Serve shrimp and sauce with lots of crusty French bread for dipping.