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Barbeque Shrimp

About 20 years ago, my wife and myself were having dinner at the Hilton in New Orleans. Barbeque shrimp were on the menu. My wife ordered it and thoroughly enjoyed it. Being an excellent cook and knowlegable about spices, she attempted to duplicate the recipe when we returned home to Mobile. The following recipe is the result. We feel that it is better than the Hilton version. You will worry about the large amount of spice used, but don't. Remember that you are seasoning the shrimp through the shell. Don't forget to sop the delicious pan sauce with the french bread.

Submitted by: William from Mobile, Alabama
Yield: 5 Servings


Featured in this Recipe


  • 1 pound butter
  • 5 pounds shrimp in the shell (don't use peeled or easy peel shrimp)
  • 2 large yellow onions, diced
  • 3 cloves garlic, diced
  • 3 tablespoons West Indies Barbeque Seasoning
  • Juice of one lemon
  • 1 loaf French bread
  • 1 tablespoon salt

Preparation Instructions:

Preheat oven to 350F degrees and select a large ovenproof baking dish.

Melt the butter in a medium sauce pan. Add the salt. Add the diced onions and garlic, and sauté until about half done.

Place the butter, onions and garlic mixture in the baking dish and add the shrimp. Stir to coat with butter.

Spread the shrimp out evenly on the bottom of the dish, and add the lemon juice. Sprinkle the barbeque seasoning evenly over the shrimp. Sprinkle the black pepper evenly over the shrimp. Cover and place in 350 degree oven for 30 minutes

More About This Recipe

The resulting pan sauce is probably the best part of the dish. Divide the sauce evenly with the portions of shrimp. While you peel and eat the shrimp, dip the sauce with the bread. Steamed small red potatoes and corn on the cob make an excellent addition to this meal.


Based on 4 reviews

Customer Reviews


It has been quite a while that I hadn’t eat a shrimp or even any sea food, but after reading this article of barbeque shrimp recipe now I can’t stop myself from cooking this barbeque shrimp dish, I’ll definitely cooked it today if I reached early at home…

Catherine Ryals

Um, from the image, those are crawfish, not shrimp—though it is in the foodie’s discrepancy whether they want crawfish or shrimp.


This recipe was very, very delicious, and yes reserve some sauce for dipping your French Bread.

Larice D

I did not have the West Indies Barbeque Seasoning at home when I first made this and since I tend to really love spicy food I substituted the King Creole Seasoning, and Hungarian Sweet Paprika (just a dash for color).

It was a hit with friends. There was nothing left in the platter within 4 minutes of placing on the table.

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