New Orleans BBQ Shrimp

Why You’ll Love This Recipe

This recipe is a true celebration of New Orleans flavors. It’s quick and easy to make, yet delivers restaurant-quality results right at home. The sauce is addictive—savory, spicy, tangy, and deeply satisfying. Whether you’re entertaining guests or treating yourself to a taste of the Big Easy, this dish is a standout that’s always met with empty plates and requests for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shell-on shrimp
• Unsalted butter
• Olive oil
• Garlic cloves, minced
• Worcestershire sauce
• Lemon juice
• Creole seasoning
• Hot sauce (optional, for extra heat)
• Fresh thyme or rosemary (optional)
• Beer or chicken broth (adds depth to the sauce)
• Salt and black pepper
• Green onions or parsley for garnish
• French bread or baguette, for serving

Directions

1. Rinse and pat dry the shrimp. Leave the shells on for maximum flavor.
2. In a large skillet over medium heat, melt the butter with a splash of olive oil.
3. Add the minced garlic and sauté until fragrant but not browned.
4. Stir in the Worcestershire sauce, lemon juice, Creole seasoning, and a splash of beer or chicken broth. Let it simmer for 2–3 minutes.
5. Add the shrimp to the skillet and toss to coat in the sauce. Cook for 4–5 minutes, stirring occasionally, until the shrimp are pink and opaque.
6. If desired, add a few dashes of hot sauce and sprinkle in fresh herbs.
7. Spoon the shrimp and sauce into shallow bowls. Garnish with chopped green onions or parsley.
8. Serve immediately with plenty of crusty bread to mop up the sauce.

Servings and timing

This recipe serves 4 people and takes approximately 25 minutes from start to finish. Prep time is about 10 minutes, and cooking time is around 15 minutes.

Variations

• Spicier Version: Add extra hot sauce or cayenne pepper for more heat.
• Cajun Twist: Use Cajun seasoning instead of Creole for a slightly smokier profile.
• Shell-Off Option: Peel the shrimp for easier eating, though the flavor is best with shells on.
• Alcohol-Free: Substitute beer with chicken broth or seafood stock.
• Creamy Sauce: Stir in a splash of heavy cream for a richer, velvety sauce.
• Grilled Shrimp: Grill the shrimp separately and pour the sauce over them for a smoky finish.
• Vegetable Addition: Add sliced bell peppers or mushrooms to the skillet for more texture.
• Lemon Zest: Add zest along with juice for a stronger citrus kick.
• Garlic Lovers: Double the garlic if you can’t get enough of that bold flavor.
• Pasta Pairing: Serve over linguine or spaghetti for a shrimp pasta twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat until the shrimp are heated through, being careful not to overcook. Avoid microwaving as it can make the shrimp rubbery. The sauce may separate when reheated but can be stirred back together easily.

FAQs

What kind of shrimp should I use?

Large, shell-on shrimp are best for this recipe. The shells help lock in moisture and flavor during cooking.

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before cooking.

Is this dish really BBQ?

Not in the traditional sense. In New Orleans, “BBQ shrimp” refers to the sauce, not grilling or smoking.

Can I make this ahead of time?

It’s best served fresh, but you can prepare the sauce in advance and reheat it just before adding the shrimp.

What’s the best bread to serve with it?

A crusty French baguette is perfect for soaking up the buttery sauce.

How spicy is this recipe?

It has a mild to medium kick. You can adjust the heat with more or less Creole seasoning and hot sauce.

Can I make this dairy-free?

Yes, substitute butter with a plant-based alternative, though the flavor may be slightly different.

What can I substitute for Worcestershire sauce?

Soy sauce or a mix of soy and balsamic vinegar can work in a pinch.

How do I prevent overcooked shrimp?

Watch them closely—shrimp cook quickly. Once they turn pink and opaque, remove them from heat immediately.

Can I double this recipe?

Absolutely. Use a larger skillet or cook in batches to avoid overcrowding the pan.

Conclusion

New Orleans BBQ Shrimp brings the bold, buttery, and spicy flavors of Louisiana right to your kitchen. With simple ingredients and quick prep, it’s a dish that’s perfect for weeknight dinners or special occasions alike. Don’t forget the bread—you’ll want every drop of that sauce.

New Orleans BBQ Shrimp

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New Orleans BBQ Shrimp is a bold and buttery Southern Louisiana seafood dish featuring shrimp simmered in a garlicky, spicy Worcestershire-butter sauce with Creole seasoning. Served with crusty bread, it’s messy, flavorful, and irresistibly delicious.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern, Cajun/Creole
• Diet: Halal

Ingredients

• 2 lbs large shell-on shrimp, rinsed and patted dry
• 1/2 cup unsalted butter
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 3 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 2 tbsp Creole seasoning
• Hot sauce, to taste (optional)
• 1 tsp fresh thyme or rosemary, chopped (optional)
• 1/2 cup beer or chicken broth
• Salt and black pepper, to taste
• 2 tbsp chopped green onions or parsley, for garnish
• Crusty French bread or baguette, for serving

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Instructions

1. Rinse and pat dry the shrimp, leaving shells on for flavor.
2. In a large skillet over medium heat, melt the butter with olive oil.
3. Add minced garlic and sauté until fragrant, about 1 minute.
4. Stir in Worcestershire sauce, lemon juice, Creole seasoning, and beer or chicken broth. Simmer for 2–3 minutes.
5. Add shrimp and toss to coat. Cook 4–5 minutes, stirring occasionally, until pink and opaque.
6. Add hot sauce and herbs if using, then stir well.
7. Transfer shrimp and sauce to shallow bowls. Garnish with green onions or parsley.
8. Serve immediately with crusty French bread for dipping.

Notes

• Leave shells on for maximum flavor, but peeled shrimp can be used for easier eating.
• Adjust spice by increasing or decreasing hot sauce and Creole seasoning.
• Best served fresh; reheating may change texture of shrimp.
• Substitute beer with chicken broth or seafood stock for an alcohol-free version.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 410
• Sugar: 1g
• Sodium: 1120mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 300mg