Spicy Barbecue Shrimp slow-cook shell-on in a garlicky butter glaze sharpened with Worcestershire sauce, lemon, and hot pepper sauce. New Orleans-style, the shells keep the meat juicy while the sauce cooks down into pure liquid gold. 27.3g of protein per serving, and you'll want every drop of that glaze.
Ingredients
To ensure the best results for this Spicy Barbecue Shrimp, I recommend using wild-caught seafood for a firmer texture and better flavor profile.
- 24.0 oz (680g) wild-caught large shrimp, unpeeled
- 0.5 oz (15g) green onion, finely chopped (approx. 1 medium stalk)
- 1.0 tsp (5g / 0.18 oz) minced garlic
- 1.5 tsp (9g / 0.32 oz) sea salt
- 0.75 tsp (2g / 0.07 oz) ground black pepper
- 1.0 tsp (3g / 0.11 oz) Cajun seasoning
- 1.0 tbsp (15ml) hot pepper sauce (adjust for heat)
- 0.25 cup (60ml) Worcestershire sauce
- 2.0 tbsp (30ml) fresh lemon juice (approx. 1 medium lemon)
- 2.0 tbsp (30ml) avocado oil
- 4.0 oz (113g) unsalted butter, chopped into small cubes
Step-by-Step Directions
Follow these precise steps to master this Spicy Barbecue Shrimp in your slow cooker.
- Combine the chopped green onion, minced garlic, salt, black pepper, Cajun seasoning, hot pepper sauce, Worcestershire sauce, lemon juice, avocado oil, and the chopped unsalted butter into a 6-quart slow cooker.
- Whisk the ingredients thoroughly until the spices are well-distributed throughout the liquid and oil base.
- Secure the lid on the slow cooker and set the temperature to the "High" heat setting for exactly 30.0 minutes to allow the butter to melt and the flavors to meld.
- Open the lid and carefully remove 0.5 cup (120ml) of the concentrated sauce from the slow cooker and set it aside in a heat-safe bowl for later basting or dipping.
- Add the 24.0 oz (680g) of unpeeled shrimp into the slow cooker, tossing gently to ensure every shrimp is coated in the remaining spicy glaze.
- Replace the lid and continue cooking on "High" for approximately 45.0 to 60.0 minutes, or until the shrimp are pink and opaque, ensuring you do not overcook them.
Nutritional Information Per Serving
- Calories: 321 kcal
- Total Fat: 21.4g (0.75 oz)
- Protein: 27.3g (0.96 oz)
- Total Carbohydrates: 4.2g (0.15 oz)
Pro Tips for the Best Spicy Barbecue Shrimp
- Keep the Shells On: Cooking Spicy Barbecue Shrimp with the shells on is a traditional New Orleans secret. The shells act as a barrier to prevent the delicate meat from drying out in the slow cooker while creating a much deeper, more savory sauce.
- Don't Overcook: Shrimp cook very quickly, even on a high setting. Start checking them at the 45-minute mark. You want them to be "C" shaped and opaque; if they curl into a tight "O," they are overdone and may become rubbery.
- Quality of Butter Matters: Since butter is a primary base for the sauce, use a high-quality European-style butter if possible. It has a higher fat content and lower water content, which results in a silkier, richer glaze for your Spicy Barbecue Shrimp.
- The Bread Factor: This recipe produces an incredible "liquid gold" sauce. Always serve this dish with a warm, crusty baguette or French bread to ensure not a single drop of that spicy, garlicky butter goes to waste.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp for this Spicy Barbecue Shrimp recipe? Yes, you can use frozen shrimp, but for the best texture and to prevent the sauce from becoming too watery, ensure they are completely thawed and patted dry with a paper towel before adding them to the slow cooker.
Is this Spicy Barbecue Shrimp recipe very hot? This recipe has a medium kick thanks to the Cajun seasoning and hot pepper sauce. If you prefer a milder version, reduce the hot sauce to one teaspoon. If you love heat, feel free to add a pinch of cayenne pepper or extra red pepper flakes.
Why do I need to reserve some of the sauce halfway through? Reserving 0.5 cup (120 ml) of the sauce ensures you have a clean, concentrated glaze to drizzle over the Spicy Barbecue Shrimp right before serving. This boosts the flavor profile and gives the dish that professional, glossy restaurant look.
Can I make this Spicy Barbecue Shrimp on the stovetop instead? Absolutely! If you’re short on time, you can melt the butter and aromatics in a large skillet over medium-high heat, then sauté the shrimp for 2–3 minutes per side until pink and opaque. The slow cooker method is preferred, however, for deeper flavor infusion.
Pro Tips
- Keep the shells on the shrimp. It's the traditional New Orleans trick: the shells protect the delicate meat from drying out and make the sauce far more savory.
- Use a high-quality European-style butter since it's the base of the sauce. Its higher fat and lower water content give a noticeably silkier, richer glaze.
- Start checking the shrimp at the 45-minute mark. You want them 'C' shaped and opaque; if they curl into a tight 'O', they've gone past done and may turn rubbery.
- Reserve half a cup of the sauce after the initial 30-minute melt. That concentrated glaze is perfect for basting the shrimp or serving alongside for dipping.
- The recipe makes enough sauce to demand something to soak it up; serve it with keto bread or over zucchini noodles instead of the classic baguette to keep the carbs low.
Frequently Asked Questions
Why cook the shrimp with the shells on?
The shells act as a barrier that keeps the meat from drying out in the slow cooker, and they give the butter sauce a much deeper, more savory flavor.
Can I peel the shrimp before cooking?
You can, but you give up the shells' protective effect and some of the sauce's depth. The recipe keeps them unpeeled on purpose.
How spicy is this barbecue shrimp?
The heat comes from Cajun seasoning and a tablespoon of hot pepper sauce, and the recipe says to adjust both to taste. Start light if you're sensitive to spice.
Is spicy barbecue shrimp keto?
Yes. Each serving has 4.2g of carbs and 27.3g of protein. Serve it with keto-friendly bread for dipping rather than the traditional baguette.
Recipe card below.
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Ingredients
Method
- Follow these precise steps to master this Spicy Barbecue Shrimp in your slow cooker.
- Combine the chopped green onion, minced garlic, salt, black pepper, Cajun seasoning, hot pepper sauce, Worcestershire sauce, lemon juice, avocado oil, and the chopped unsalted butter into a 6-quart slow cooker.
- Whisk the ingredients thoroughly until the spices are well-distributed throughout the liquid and oil base.
- Secure the lid on the slow cooker and set the temperature to the High heat setting for exactly 30. 0 minutes to allow the butter to melt and the flavors to meld.
- Open the lid and carefully remove 0. 5 cup (120ml) of the concentrated sauce from the slow cooker and set it aside in a heat-safe bowl for later basting or dipping.
- Add the 24. 0 oz (680g) of unpeeled shrimp into the slow cooker, tossing gently to ensure every shrimp is coated in the remaining spicy glaze.
- Replace the lid and continue cooking on High for approximately 45. 0 to 60. 0 minutes, or until the shrimp are pink and opaque, ensuring you do not overcook them.
- Keep the Shells On: Cooking Spicy Barbecue Shrimp with the shells on is a traditional New Orleans secret. The shells act as a barrier to prevent the delicate meat from drying out in the slow cooker while creating a much deeper, more savory sauce.
- Don't Overcook: Shrimp cook very quickly, even on a high setting. Start checking them at the 45-minute mark. You want them to be C shaped and opaque; if they curl into a tight O, they are overdone and may become rubbery.
