If sunshine could ever be captured in a skillet, New Orleans BBQ Shrimp would be it! This iconic Creole dish delivers plump, juicy shrimp bathed in a buttery, garlicky, boldly spiced sauce that begs for crusty bread and good company. What truly sets this recipe apart is its unapologetic messiness and the way it transforms everyday ingredients into a show-stopping, zesty meal you’ll want to share with anyone who appreciates a little taste of Louisiana’s vibrant spirit.
Ingredients You’ll Need
The beauty of New Orleans BBQ Shrimp lies in its simplicity—each ingredient is chosen for the flavor, heat, or richness it brings to the sauce. Let’s break down what you’ll need and why it matters.
- Large shrimp (2 lbs, shell-on, deveined): The shells infuse the sauce with extra briny goodness as they cook, and give that signature New Orleans BBQ Shrimp texture.
- Unsalted butter (1/2 cup): This is the backbone of your luxurious sauce, so don’t skimp—it’s the key to that velvety mouthfeel.
- Olive oil (1/4 cup): Blends with the butter to create a sauce that clings perfectly to the shrimp.
- Garlic, minced (6 cloves): The unmistakable aroma kicks everything up a notch and sets a savory tone.
- Worcestershire sauce (1/4 cup): Adds a deep, tangy-savory layer that’s absolutely crucial for the classic flavor.
- Lemon juice (2 tablespoons): The acidity balances all the richness and brings a little sparkle.
- Hot sauce (1 tablespoon): For that signature Southern heat—adjust more or less to taste.
- Creole seasoning (2 teaspoons): Delivers the full hit of New Orleans spices in one easy step.
- Smoked paprika (1 teaspoon): Adds a smoky, earthy depth that rounds out the flavors.
- Cayenne pepper (1/2 teaspoon, optional): If you love a little extra wallop of heat, toss this in.
- Black pepper (1/2 teaspoon): Brightens and sharpens the overall profile.
- Salt (1/2 teaspoon): Makes every single flavor pop perfectly.
- Beer or chicken broth (1/4 cup): For just a swig of depth and to help the sauce come together (beer is classic, but chicken broth keeps it family-friendly).
- Fresh parsley, chopped (2 tablespoons): A colorful, fresh lift right at the end.
- Lemon wedges (for serving): Offer these for squeezing over at the table, giving everyone a final burst of brightness.
- French bread (for dipping): Trust me, you need this to mop up every last drop of that glorious sauce.
How to Make New Orleans BBQ Shrimp
Step 1: Prep the Shrimp
Give your shrimp a quick rinse under cold water and pat them dry with paper towels. Leaving the shells on is traditional for this dish—it delivers maximum flavor to the sauce as the shrimp cook and keeps them ultra-juicy inside. If you prefer, you can peel them now, but I recommend leaving at least the tails for true New Orleans BBQ Shrimp magic.
Step 2: Sauté the Aromatics
In a roomy skillet or large sauté pan, melt your butter with the olive oil over medium heat. When the butter is just foamy, add your minced garlic. Let it cook for about a minute—just until it’s fragrant—so it can fully infuse the fat with its flavor without getting the bitter edge that comes from browning.
Step 3: Build the Sauce
Now it’s time to make the sauce sing: stir in the Worcestershire sauce, lemon juice, hot sauce, Creole seasoning, smoked paprika, cayenne (if using), black pepper, and salt. Watch as the deep color emerges and the kitchen fills with the best kind of anticipation. The sauce should be just simmering so everything blends harmoniously.
Step 4: Add Beer or Broth
Pour in your beer or chicken broth, giving the sauce a quick stir. This will help everything come together and deglaze any bits of garlic or spices sticking to the pan. Let it simmer gently—just for a minute or two—so the flavors really meld and deepen.
Step 5: Cook the Shrimp
Add the shrimp into the bubbling sauce and toss to coat, making sure each shrimp gets a good dose of flavor. Cook them for just 3 to 4 minutes, stirring occasionally; you’re looking for that perfect moment when they turn pink and opaque. Overcooked shrimp go rubbery fast, so keep an eye out—they’ll finish cooking off the heat.
Step 6: Finish and Serve
When the shrimp are cooked through, pull the pan from the stove and shower everything with freshly chopped parsley. Bring the dish right to the table with wedges of lemon and thick slices of French bread. The real secret of New Orleans BBQ Shrimp? The sauce—make sure not a drop goes to waste!
How to Serve New Orleans BBQ Shrimp
Garnishes
Garnishing New Orleans BBQ Shrimp is your ticket to making it look every bit as irresistible as it tastes. Sprinkle plenty of chopped fresh parsley over the shrimp just before serving, and arrange juicy lemon wedges all around the platter. The green brings out that golden buttery hue, while the lemons make everything pop. If you’re entertaining, a final dusting of extra Creole seasoning ties it all together.
Side Dishes
You’ll want side dishes that complement the richness and robust spice. Pile the shrimp high with plenty of lightly toasted, thick-sliced French bread—this is essential for soaking up the saucy goodness. If you’re feeling fancy, try a crisp green salad with a tangy vinaigrette or creamy coleslaw to balance the heat. Some people even love a scoop of buttery rice beneath their shrimp to catch every last drop. New Orleans BBQ Shrimp is incredibly versatile at the table!
Creative Ways to Present
For a festive spread, serve New Orleans BBQ Shrimp in a big, shallow bowl and let everyone scoop their own. Or go cocktail-party style by threading cooked shrimp onto skewers and serving the sauce in individual cups for dipping. You can even spoon shrimp and sauce over baguette rounds for Creole-inspired bruschetta. However you present it, keep lots of napkins handy—digging in is part of the fun!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (which is rare!), transfer cooled shrimp and sauce to an airtight container and refrigerate within two hours. It’ll stay fresh for up to two days. Store the bread separately so it doesn’t turn soggy, and skip the garnishes until just before serving again.
Freezing
New Orleans BBQ Shrimp is best fresh, but you can freeze leftovers if needed. Place the shrimp and sauce in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating, and note that the shrimp may be firmer after freezing but will still be packed with flavor.
Reheating
To reheat, warm the shrimp and sauce gently in a skillet over low heat until hot, just a few minutes. Try not to recook the shrimp for long—remember, you’re only warming through so they stay tender and juicy. Add a splash of broth if the sauce needs loosening up, and serve with more fresh bread and lemon wedges.
FAQs
Can I make New Orleans BBQ Shrimp without shells?
Absolutely! While the shells add a deep, briny flavor to the sauce, you can use peeled shrimp for easier eating. If you go this route, consider adding a splash of seafood stock or an extra dash of Creole seasoning to amp up the seafood taste.
What’s the best type Main Course
For authentic New Orleans BBQ Shrimp, opt for fresh, wild-caught Gulf shrimp if possible (look for large or extra-large with shells on). Frozen, deveined shrimp work well too—just be sure to thaw thoroughly and pat dry before cooking.
Is the dish very spicy?
The kick of this dish entirely depends on your hot sauce and whether you add cayenne. You can easily adjust both up or down depending on your crowd. Want less spice? Skip the extra cayenne and go light on the hot sauce. Prefer more heat? Let the good times roll!
Do I need special bread for serving?
Classic French bread is ideal—the soft, pillowy interior and crisp crust are perfect for sopping up every drop of sauce. Any crusty, airy bread will work in a pinch, so use your favorite bakery loaf if you can’t find traditional French.
Can I scale the recipe for a crowd?
Definitely! The quick cooking time and hands-off prep make New Orleans BBQ Shrimp perfect for gatherings. Double (or triple!) the recipe in a larger skillet, and offer plenty of napkins—it’s always a party favorite.
Final Thoughts
There’s a reason New Orleans BBQ Shrimp is a Southern classic—it’s playful, packed with flavor, and meant to be shared with people you love. Whether you’re celebrating a special occasion or just bringing a little Louisiana flair to your weeknight table, this recipe never fails to shine. Try it once, and don’t be surprised if it quickly becomes your own personal tradition!
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New Orleans BBQ Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
- Diet: Non-Vegetarian
Description
This New Orleans BBQ Shrimp recipe is a flavorful and spicy dish that’s perfect for a main course. The shrimp are cooked in a rich, buttery sauce with a hint of heat, served with crusty French bread for dipping.
Ingredients
Shrimp:
- 2 pounds large shrimp (shell-on, deveined)
Sauce:
- 1/2 cup unsalted butter
- 1/4 cup olive oil
- 6 cloves garlic (minced)
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon hot sauce
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup beer or chicken broth
- 2 tablespoons fresh parsley (chopped)
- Lemon wedges (for serving)
- French bread (for dipping)
Instructions
- Rinse and pat the shrimp dry: Leave shells on for flavor.
- Melt butter and oil: In a skillet, cook garlic until fragrant.
- Add seasonings: Worcestershire sauce, lemon juice, hot sauce, spices, and salt.
- Simmer sauce: Add beer, then add shrimp and cook until pink.
- Finish and serve: Sprinkle with parsley, serve with lemon wedges.
Notes
- This dish is traditionally messy—serve with plenty of napkins.
- Leaving shells on enhances the sauce’s flavor.
- Adjust hot sauce and cayenne to taste.
Nutrition
- Serving Size: About 1/2 pound shrimp with sauce
- Calories: 420
- Sugar: 1 g
- Sodium: 1190 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 280 mg
