Description
Succulent jumbo shrimp roasted to perfection and tossed in a savory, spicy Worcestershire butter sauce. A New Orleans classic made easy.
Ingredients
Scale
2 pounds raw jumbo shrimp (16–20 per pound, deveined, peeled, tails left on)
1 tablespoon canola oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 tablespoons unsalted butter (cut into 4 pieces, divided)
4 cloves garlic (finely minced)
4 green onions (thinly sliced, white and green parts divided)
3 tablespoons Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
Lemon wedges and crusty bread for serving
Instructions
- Preheat your oven to 450°F and line a rimmed baking sheet with parchment paper.
- Pat the shrimp dry with paper towels then toss them on the baking sheet with canola oil and the spice blend (paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne).
- Spread shrimp into a single layer and roast in the oven for 3 to 5 minutes until pink and opaque.
- While shrimp roast, melt one piece of butter in a saucepan over medium-low heat. Sauté the garlic and the white parts of the green onions for 30 seconds.
- Turn off the heat. Whisk in the Worcestershire sauce and lemon juice.
- Gradually whisk in the remaining butter one piece at a time until the sauce is smooth and emulsified.
- Pour the warm butter sauce over the roasted shrimp, toss to coat, and garnish with the green onion tops. Serve with bread and lemon wedges.
Notes
- Do not overcook the shrimp; they are done as soon as they form a C shape.
- Use cold butter for the sauce to help it emulsify properly.
- Ensure your Worcestershire sauce is a halal-certified brand.
Nutrition
- Serving Size: 4 servings
- Calories: 368 kcal
- Sugar: 2 g
- Sodium: 1754 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 285 mg