This New Orleans-style BBQ shrimp is an unforgettable recipe that proves simple ingredients can create something truly spectacular. Jumbo shrimp are simmered in a rich, buttery sauce, flavored with Worcestershire, garlic, Cajun spices, fresh lemon juice, and herbs, until perfectly tender and juicy. Serve with plenty of toasted French bread for soaking up every last drop of that delectable sauce!
If you've never had New Orleans barbecue shrimp before, don't let the name fool you. There's no grill and no barbecue sauce involved! Instead, this iconic dish features plump shrimp swimming in a savory, buttery sauce that practically begs to be mopped up with crusty bread. It's messy in the best way possible and absolutely delicious.
For more Cajun-inspired recipes, try our Cajun crawfish ettouffe and Cajun shrimp boil recipes next!
Why You Will Love This Recipe
- Ready in about 20 minutes from start to finish.
- Packed with bold, Cajun flavor and plenty of garlic.
- The buttery sauce is irresistible for dipping bread.
- Perfect for a date night, dinner parties, or Mardi Gras celebrations.
- Feels restaurant-worthy while being surprisingly easy to make at home.
What is New Orleans BBQ Shrimp
Despite its name, New Orleans barbecue shrimp isn't grilled or smoked. The dish originated in New Orleans and features shell-on shrimp cooked in a rich butter sauce seasoned with Worcestershire sauce, garlic, lemon juice, black pepper, and Creole or Cajun spices.
The shells help lock in moisture and flavor while cooking, creating juicy shrimp in an intensely flavorful sauce. It's traditionally served with French bread to soak up every drop.
Ingredients and Substitutions
- Jumbo shrimp. Large shell-on shrimp are traditional for this recipe. You can use peeled shrimp, if preferred, but the sauce won't be quite as rich. Don't miss our popular Cajun shrimp and grits recipe!
- Worcestershire sauce. This gives the sauce its signature savory depth and umami flavor.
- Fresh lemon juice. Brightens the rich butter sauce and balances all the savory flavors.
- Garlic. Six cloves may sound like a lot, but trust me, it's exactly what this dish needs.
- Cajun seasoning. Adds spice and classic Louisiana flavor. Use my homemade Cajun seasoning blend for the best results. Store-bought Cajun or Creole spice blends also work.
- Light brown sugar. A small amount balances the acidity and spices. Feel free to leave it out if desired.
- Smoked paprika. Add subtle smokiness and beautiful color.
- Dried rosemary. Provides an earthy, herbaceous note that complements the rich butter sauce.
- Unsalted butter. The star of the show. Use good quality butter for the richest flavor.
- Lemon slices. Infuse the sauce with fresh citrus flavor as the shrimp cook.
- French bread. Essential for sopping up all that buttery sauce!
How to Make New Orleans BBQ Shrimp
Step 1. Add the Worcestershire sauce, half of the lemon juice, garlic, Cajun seasoning, brown sugar, smoked paprika, and rosemary to a large skillet. Bring the mixture to a boil over medium-high heat.
Step 2. Reduce the heat to medium and add the shrimp. Cook for 2 to 3 minutes, stirring occasionally.
Step 1. Add the remaining lemon juice and lemon slices. Cook until the shrimp are pink and opaque, about 3 to 4 more minutes.
Step 2. Remove the skillet from the heat and stir in the butter until completely melted and the sauce looks creamy and glossy
Ashley's Tips for Success
- Use shell-on shrimp whenever possible for authentic flavor.
- Avoid overcooking the shrimp. They should be just pink and opaque.
- Add the butter off the heat to create a silky, emulsified sauce.
- Have plenty of crusty bread on hand, because everyone will want extra for dipping.
- Serve with lots of napkins. This dish is deliciously messy!
Variations
- Spicier BBQ shrimp: Add a pinch of cayenne pepper or extra Cajun seasoning.
- Creole BBQ shrimp: Use a creole seasoning blend and add a dash of hot sauce.
- Seafood feast: Add crab claws or crawfish tails for an extra special Louisiana-inspired meal.
Make Ahead and Storage Instructions
- Make Ahead: The sauce ingredients can be measured and prepared several hours ahead of time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat until warmed through. Avoid overheating to keep the shrimp tender.
Frequently Asked Questions
The exact origin of the name is debated, but New Orleans BBQ shrimp refers to the preparation style rather than traditional barbecue cooking.
Yes. Thaw completely and pat dry before cooking.
French bread is a must. A simple salad, roasted vegetables, or creamy grits also pair beautifully.
Perfect Pairings
- Creamy Southern grits
- Southern-style coleslaw
- Roasted asparagus
- Caesar salad
- Garlic green beans
- Crusty French bread
- Hush puppies
Table Talk
The simple act of cooking for and serving the people in our lives is such a powerful and beautiful gesture. Hospitality doesn't have to be fancy or complicated. It can look like an open door and gathering around the table for a warm, homemade meal made with love.
God calls us to serve one another in love and to love our neighbors as ourselves. Sometimes, one of the simplest ways we can live that out is by opening our home and sharing a meal with someone. It doesn't have to be perfect, just given with love.
When we take the focus off of ourselves and choose to serve, we often find we are the ones most blessed in return. Ordinary, faithful service is where joy, peace, and the love of Christ are found.
37 Jesus replied: "'Love the Lord your God with all your heart and with all your soul and with all your mind.' 38 This is the first and greatest commandment. 39 And the second is like it: 'Love your neighbor as yourself.'
Matthew 22: 37-39
If you tried this New Orleans BBQ Shrimp recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your creations.
📖 Recipe
New Orleans BBQ Shrimp
Ingredients
- ⅓ cup Worcestershire sauce
- 3 tablespoons lemon juice - freshly squeezed
- 6 cloves garlic - minced
- 1 tablespoon Homemade Cajun Seasoning - my recipe linked
- 2 teaspoons light brown sugar - optional
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary
- 1.5 pounds jumbo shrimp - shell-on, see note
- 12 tablespoons unsalted butter - 1 ¾ sticks
- 1 whole lemon - sliced
- Cacked black pepper - to taste
- Crusty French bread - for dipping
Instructions
- In a large skillet over medium-high heat, add Worcestershire sauce, half of the lemon juice, garlic, Cajun seasoning, brown sugar, smoked paprika, and Rosemary. Bring to a boil.
- Reduce the heat to medium and add the shrimp. Cook for 2 to 3 minutes, stirring occasionally.
- Add the remaining lemon juice and lemon slices. Continue cooking until the shrimp are pink and opaque, about 3 to 4 more minutes.
- Remove the pan from the heat and stir in the butter until melted, then stir until the sauce is rich, glossy, and creamy.
- Season with salt and plenty of cracked black pepper to taste. Serve immediately with toasted French bread for dipping.
Notes
- Use shell-on shrimp whenever possible for authentic flavor.
- Avoid overcooking the shrimp. They should be just pink and opaque.
- Add the butter off the heat to create a silky, emulsified sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat in a skillet over low heat until warmed through. Avoid overheating to keep the shrimp tender.
Share Your Thoughts!