Ruth’s Chris Barbecued Shrimp Copycat Recipe at Home

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Copycat Ruth’s Chris Steak House Barbecued Shrimp Recipe


Cast iron skillet of copycat Ruth’s Chris barbecued shrimp in buttery garlic sauce with lemon wedges and crusty bread.
Sizzle up this copycat Ruth’s Chris barbecued shrimp and let the garlic-butter sauce, peppery heat, and warm bread make dinner feel steakhouse special.

If you’ve ever ordered the barbecued shrimp at Ruth’s Chris Steak House, you probably remember it. It’s rich, buttery, a little spicy, and packed with bold flavor. The shrimp are tender, the sauce is silky, and every bite begs for a piece of warm bread to soak up the extra sauce.

This copycat Ruth’s Chris barbecued shrimp recipe brings that steakhouse-style dish into your own kitchen with simple ingredients and easy steps. It looks impressive, but it’s very doable for a home cook. If you can melt butter and sauté shrimp, you can make this.

And let me tell you, this is one of those dishes that makes the whole kitchen smell amazing. The mix of garlic, Worcestershire, black pepper, and butter hits the pan and suddenly everyone starts wandering in asking, “What are you making?”

What Makes Ruth’s Chris Barbecued Shrimp So Iconic?

Ruth’s Chris Steak House is known across the USA for sizzling steaks, special occasion dinners, and that classic steakhouse feel. Plates arrive hot, the dining room feels polished but welcoming, and the food leans rich in the best possible way.

One of the most talked-about menu items is their Barbecued Shrimp. Despite the name, this dish is not your typical backyard barbecue shrimp. There’s no sticky sweet barbecue sauce here. Instead, it’s more like New Orleans-style shrimp bathed in a deeply savory butter sauce with garlic, herbs, Worcestershire sauce, and plenty of seasoning.

The result is bold and unforgettable. Think plump shrimp, a velvety butter sauce, a little peppery heat, and a rich aroma that fills the room. It feels fancy, but it also feels comforting. That’s a hard combo to beat.

This recipe is inspired by that restaurant favorite. We are not claiming this is the exact original recipe, only a copycat version made for home cooks.

Why You’ll Love This Copycat Recipe

  • Easy to make in about 30 minutes.
  • Uses simple grocery store ingredients.
  • Tastes rich and restaurant-worthy.
  • Perfect for date night, holidays, or a special dinner at home.
  • The sauce is so good you’ll want bread, rice, or mashed potatoes on the side.

If you enjoy steakhouse copycat recipes or easy shrimp dinner ideas, this one deserves a spot on your list.

Copycat Ruth’s Chris Barbecued Shrimp Ingredients

Serves: 4

Prep time: 10 minutes

Cook time: 15 to 20 minutes

Total time: About 30 minutes

  • 2 pounds large shrimp, peeled and deveined, tails on if you like
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1 tablespoon olive oil
  • 1 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chicken broth or seafood stock
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving
  • Crusty bread, rice, or mashed potatoes, for serving

Optional garnish: extra parsley and a light sprinkle of paprika.

Ingredient Notes and Helpful Tips

Use large shrimp if possible. They stay juicy and give the dish that steakhouse feel. Medium shrimp will work, but they cook faster, so watch them closely.

Unsalted butter is best. This gives you more control over the salt level. Since Worcestershire sauce adds salt too, it helps to build flavor step by step.

Fresh garlic matters here. Jarred garlic can work in a pinch, but fresh garlic gives the sauce a brighter, fuller flavor.

Don’t skip the bread. I’m serious. The sauce is half the reason people love this dish. A slice of warm French bread acts like a sponge for all that buttery goodness.

How to Make Copycat Ruth’s Chris Barbecued Shrimp

Here’s the good news: this recipe moves quickly. So before you turn on the stove, measure your ingredients and have everything ready to go. It’s one of those dishes that’s much easier when you prep first.

  1. Pat the shrimp dry and season them.
    Place the peeled and deveined shrimp on paper towels and pat them dry. This helps them cook better and keeps the sauce from getting watery. Put the shrimp in a bowl and season with the kosher salt, black pepper, paprika, and cayenne pepper. Toss gently so the shrimp are evenly coated.
  2. Heat your skillet.
    Set a large skillet over medium heat. Add the olive oil and 2 tablespoons of the butter. Once the butter melts and starts to foam lightly, the pan is ready.
  3. Cook the shrimp briefly.
    Add the shrimp in a single layer if possible. Cook for about 1 to 2 minutes per side, just until they start turning pink. Do not fully cook them yet. Remove the shrimp to a plate. They will finish cooking in the sauce later.
  4. Build the sauce.
    Lower the heat to medium-low. Add the rest of the butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds. You want the garlic fragrant, not browned. Burned garlic can turn bitter fast.
  5. Add the seasonings and liquids.
    Stir in the Worcestershire sauce, lemon juice, hot sauce, oregano, thyme, red pepper flakes if using, and chicken broth or seafood stock. Let the sauce gently bubble for 2 to 3 minutes. This gives the flavors time to blend together.
  6. Return the shrimp to the pan.
    Add the shrimp and any juices from the plate back into the skillet. Spoon the sauce over the shrimp and cook for another 2 to 4 minutes, until the shrimp are fully cooked through.
  7. Check for doneness.
    Shrimp cook quickly. They are done when they turn pink, opaque, and curl into a loose “C” shape. For food safety, cook shrimp to an internal temperature of 145°F.
  8. Finish and serve.
    Turn off the heat and stir in the chopped parsley. Taste the sauce and adjust with a little extra lemon juice, black pepper, or hot sauce if needed. Serve right away with lemon wedges and plenty of bread for dipping.

Beginner tip: If your sauce looks like it’s separating a bit, don’t panic. Just lower the heat and gently stir. Butter sauces can be a little fussy, but they usually come back together with a little patience.

Food Safety Tips for Cooking Shrimp

  • Keep raw shrimp refrigerated until you’re ready to cook.
  • If using frozen shrimp, thaw them safely in the refrigerator overnight or under cold running water.
  • Avoid cross-contamination by using a clean plate for cooked shrimp.
  • Cook shrimp to 145°F internal temperature.
  • Do not leave cooked shrimp out at room temperature for more than 2 hours.

Seafood cooks fast, which is great for dinner. But it also means it can overcook in a flash. Think of shrimp like a light switch, not a slow dimmer. One minute they’re perfect, the next they’re rubbery. Stay close to the pan.

What to Serve with Barbecued Shrimp

This Ruth’s Chris shrimp copycat recipe pairs well with simple sides that soak up or balance the rich sauce.

  • Crusty French bread or garlic bread
  • White rice or buttery rice pilaf
  • Mashed potatoes
  • Creamy grits
  • Roasted asparagus
  • A simple green salad

If you want to turn it into a steakhouse-style meal, serve it with a baked potato and a wedge salad. That combo always feels a little special without making life hard.

Easy Home Kitchen Shortcuts

If you want to make this recipe even easier, here are a few simple ways to cut down on prep.

  • Buy peeled and deveined shrimp. It costs a little more, but it saves time.
  • Use bottled lemon juice in a pinch. Fresh is better, but bottled works if needed.
  • Mix the sauce ingredients ahead of time. Stir the Worcestershire, lemon juice, hot sauce, herbs, and broth together before you start cooking.
  • Serve over microwave rice. That makes this feel weeknight-friendly.

Can you make it in the air fryer or slow cooker? Not really the best choice here. This dish depends on a quick pan sauce, and the skillet gives you the best flavor and texture. A large sauté pan or cast-iron skillet is your best friend for this one.

Allergy-Friendly and Diet Modification Ideas

This is where home cooking shines. You can adjust things to fit your table.

For gluten-free:
Check your Worcestershire sauce label carefully, since some brands contain gluten or malt vinegar. Use a certified gluten-free Worcestershire sauce and serve with gluten-free bread, rice, or potatoes.

For dairy-free:
This dish is very butter-forward, so dairy-free butter is the main swap. Choose a good-quality plant-based butter with a rich flavor. The sauce will taste a little different, but still delicious. Olive oil alone can work too, though the final sauce will be less creamy.

For lower sodium:
Use unsalted butter, low-sodium broth, and reduce the added salt. You can also use a reduced-sodium Worcestershire sauce if you find one.

For less spice:
Cut the cayenne in half or leave out the red pepper flakes. You’ll still get plenty of flavor from the garlic, herbs, and Worcestershire.

For extra spice:
Add more cayenne or a few extra dashes of hot sauce. A pinch of Cajun seasoning is also great here.

For paleo-style eating:
Use ghee instead of butter if it works for your needs, and make sure your Worcestershire sauce and hot sauce fit your ingredient preferences. Serve with cauliflower mash or roasted vegetables.

For pescatarian meals:
You’re already there. Just use seafood stock or vegetable broth instead of chicken broth.

For shellfish allergies:
Unfortunately, this recipe is not safe for anyone with a shellfish allergy. Since shrimp is the star, there’s no true substitute that makes this the same dish. If needed, you could use chunks of firm white fish in a similar buttery sauce, but it would be a different recipe.

For garlic sensitivity:
Reduce the garlic or use garlic-infused oil for a gentler flavor. The sauce will still be savory and rich.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Seafood is always best fresh, but leftovers can still be good if reheated gently.

To reheat:

  • Warm in a skillet over low heat just until heated through.
  • Add a splash of broth or water if the sauce feels too thick.
  • Avoid overheating, or the shrimp may turn tough.

I don’t recommend microwaving for too long. Short bursts can work, but shrimp can go from tender to chewy very quickly.

Approximate Nutrition Per Serving

These values are estimates and can vary depending on the brands and exact ingredients you use.

  • Calories: 520
  • Protein: 34g
  • Fat: 40g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Sugar: 1g
  • Sodium: 930mg

Final Thoughts

This copycat Ruth’s Chris Steak House barbecued shrimp recipe is one of those dishes that feels restaurant-special without being hard to make. It’s rich, cozy, and just a little dramatic in the best way. Bring it to the table in a warm skillet, set out extra bread, and watch how fast it disappears.

If you make it, I’d love for you to put your own spin on it. Maybe you add more heat. Maybe you serve it over grits. Maybe you make it for a birthday dinner at home because going out is just not in the cards this week. However it lands on your table, I hope it becomes one of those recipes you come back to again and again.

Please share this recipe with friends and family and leave a comment if you try it. Did you serve it with bread, rice, or something else? I always love hearing how people make these recipes their own.

Disclaimer

This recipe is a copycat recipe inspired by the flavors of a popular restaurant dish. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied. We are not affiliated with, endorsed by, or sponsored by Ruth’s Chris Steak House.

Simply Copycat Recipes is also an Amazon affiliate. This means we may earn from qualifying purchases made through affiliate links, at no extra cost to you.

Location: Georgetown, IN, USA

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