Cajun Bbq Shrimp Recipe

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Cajun BBQ Shrimp

Dene Mitzel


We have been making this in my family for many years. Although it is called BBQ shrimp, there is NO barbecue sauce, only butter and pepper. The recipe originally came from a New Orleans cookbook that my mom had when I was a kid. (I don't know what the name of it was) We have served this at many "get togethers" with family and friends and everyone loves it and looks forward to it! The amount of pepper sounds a little crazy, but you must try it.... this recipe really is AWESOME! And the sauce is great for dipping toasted french bread, boiled red potatoes, and corn on the cob!

☆☆☆☆☆ 0 votes
10 Min
45 Min


5 lb
large shrimp, heads on
6 stick
real butter (1 per lb of shrimp and one for the pan)
4 oz. can black pepper


1Spread newpaper on counter. Lay out shrimp to dry in a single layer on newspaper for 45 minutes.
2Place shrimp in a large broiler pan.
3Cut butter into chunks and place on top of shrimp.
4Sprinkle about 3/4 can of the black pepper over the shrimp and butter, until well covered.
5Bake at 375 for 45 minutes, stirring every 15 minutes.
6Spread newspaper on the table and have plenty of napkins! Serve with boiled red potatoes, corn on the cob, and toasted french bread. ( All for dipping in the butter sauce.)

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #shrimp, #spicy, #cajun, #creole