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Recipe courtesy of Carter Hutchinson

Zydeco's 5 BBQ Shrimp

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 1 serving
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1 pound butter

1/2 cup chopped green onion

1/4 cup Worcestershire sauce

1 tablespoon liquid crab boil, such as Zatarain's

1 tablespoon cayenne powder

1 tablespoon red pepper flakes

1 tablespoon kosher salt

1 tablespoon cracked black pepper

1 tablespoon dried thyme leaf

6 cloves garlic, chopped

2 bay leaves

1 lemon

Hot sauce, such as Tabasco

6 large shrimp (U12), with heads and shells on


  1. Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.

Cook’s Note

Top of the shrimp head should NOT have a red spot, the shrimp should be completely grey, and the fresher the better. Good to let everything soak for a bit, but don't overcook because the shrimp will have a rubber-like texture. You want to cook it with the head and shell on.

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