Pro Tips for Restaurant-Quality Flavor
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Don’t skimp on pepper. This dish should have a noticeable peppery kick—that’s the signature.
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Use real butter. No substitutes here. This sauce lives and dies by good butter.
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Keep the heat moderate. High heat can break the sauce or overcook the shrimp.
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Serve immediately. The shrimp are best when hot and swimming in sauce.
What to Serve with Barbecue Shrimp
This dish is all about the sauce, so pair it with something that can soak it up:
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Crusty French bread or sourdough
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Steamed white rice or dirty rice
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Creamy grits
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Simple green salad with vinaigrette
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Roasted asparagus or green beans
Variations & Add-Ins
Extra Spicy:
Increase cayenne to 1 teaspoon or add a splash of hot sauce.
Herb-Forward:
Add fresh thyme or rosemary at the end for a fragrant twist.
Garlic Lover’s Version:
Double the garlic for a more intense bite.
Lemon Pepper Style:
Add extra lemon zest and reduce cayenne slightly.
Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat gently in a skillet over low heat until warmed through. Avoid microwaving if possible, as it can toughen the shrimp.
Freezing:
Not recommended—the butter sauce can separate, and shrimp may become rubbery.
Frequently Asked Questions
Is this actually barbecue shrimp?
In New Orleans, “barbecue shrimp” refers to shrimp cooked in a seasoned butter sauce—not grilled and not sweet.
Can I peel the shrimp first?
You can, but you’ll lose flavor and authenticity. Shell-on is strongly recommended.
Is this very spicy?
It’s bold and peppery, not overwhelmingly hot. Adjust cayenne to your preference.
Can I use frozen shrimp?
Yes—just thaw completely and pat dry before cooking.
Final Thoughts
Ruth’s Chris–style Creole barbecue shrimp is more than a dish—it’s an experience. It’s rich, indulgent, unapologetically buttery, and packed with classic New Orleans flavor. Whether you’re recreating a steakhouse favorite or discovering this iconic recipe for the first time, one thing is guaranteed: you’ll be licking your fingers and mopping up every drop of sauce.