This Ruth’s Chris–style Sizzling Barbecue Shrimp is one of the most iconic steakhouse dishes ever served, and for good reason. Bold, buttery, and unapologetically rich, this dish delivers intense flavor with surprisingly simple ingredients.
Unlike traditional barbecue shrimp, this New Orleans–inspired classic contains no tomato sauce at all. Instead, the shrimp are bathed in a deeply savory garlic butter sauce infused with Worcestershire, spices, and lemon, creating a glossy, aromatic finish that clings to every shell.
Cooking the shrimp shell-on is essential. The shells protect the meat from overcooking while locking in flavor, and they soak up the sauce beautifully. As the shrimp bake, the butter emulsifies with the seasonings, forming a sauce that is spicy, tangy, and irresistible.
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This dish is meant to be served sizzling hot, straight from the oven, with plenty of crusty bread for soaking up every drop of sauce. It is indulgent, messy, and absolutely unforgettable—just like the steakhouse original.
Servings and timing:
Servings: 2–4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 1/2 lbs large shrimp, shell-on, heads removed
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/2 cup Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions:
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