This New Orleans-style BBQ shrimp delivers bold, buttery flavor with a spicy kick. I’ve tested this recipe with home cooks everywhere to perfect the balance of heat and richness.
The secret is a simple blend of Creole seasoning, Worcestershire, and lemon, simmered in butter until it forms a glossy sauce. The shrimp soak up every bit of flavor as they cook.
Serve with crusty bread to mop up the savory sauce—this dish is messy, delicious, and worth every bite. A true taste of the Big Easy.
Ready in 20 minutes, it’s ideal for weeknight dinners or special occasions.
Ingredients for Bbq Shrimp Recipe New Orleans Style
Big, bold flavors come from these everyday ingredients. Nothing fancy, just authentic taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🍤 | 2 lb | Peeled and deveined, tails on |
| Unsalted Butter 🧈 | 1 cup | Cut into tablespoon pieces |
| Creole Seasoning 🌶️ | 2 tbsp | Store-bought or homemade blend |
| Worcestershire Sauce 🫒 | 2 tbsp | Anchovy-free if preferred |
| Fresh Lemon Juice 🍋 | ¼ cup | About 2-3 lemons |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Hot Sauce 🔥 | 1 tbsp | Crystal or Tabasco preferred |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Crusty French Bread 🥖 | 1 loaf | For serving and sauce soaking |
The shrimp is the star—wild-caught Gulf shrimp is traditional, but farmed works too. Look for 16/20 count (that’s 16-20 shrimp per pound) for the right size. Peeled and deveined saves time, but leave the tails on for presentation. Most seafood counters will do this for you if you ask nicely. The butter should be unsalted so you control the seasoning.
No Creole seasoning? Mix 1 tbsp paprika, 1 tsp each garlic powder, onion powder, dried oregano, plus half tsp each black pepper, white pepper, cayenne. Worst case, Cajun seasoning from the store works. Fresh out of lemons? Lime juice in a pinch. The hot sauce can be any Louisiana-style—Crystal or Tabasco are classic.
This sauce is best fresh, but leftovers keep 2-3 days in the fridge. Reheat gently—don’t boil or the butter will separate. Shrimp cooks fast, so prep everything before you start. Serve with extra bread (trust me, you’ll want it).
Why You’ll Love This Recipe
- One Pan Wonder: I throw everything in a skillet—shrimp, butter, Creole seasoning—and 10 minutes later it’s done. No fuss, no extra dishes.
- Smoky Spicy Perfection: Honestly, the combo of Worcestershire and Creole seasoning gives these shrimp a deep, smoky heat that’s impossible to resist.
- Crowd Pleaser: Between us, I’ve served this at parties and weeknight dinners alike—everyone licks their fingers clean.
- Budget-Friendly Feast: Large shrimp feel fancy, but with just butter and spices, it’s a luxurious meal that won’t break the bank.
Step-by-Step Instructions for New Orleans Style BBQ Shrimp
Here’s the method I use to nail this dish every single time.
Step 1: Season the Shrimp Generously
Pat the 2 lb Large Shrimp completely dry with paper towels—this ensures they sear rather than steam. Toss them in a large bowl with 2 tbsp Creole Seasoning, 1 tsp Paprika, 0.5 tsp Cayenne Pepper, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper. I crush the 1 tsp Dried Thyme and 1 tsp Dried Rosemary between my fingers as I add them to release their oils.
Make sure every shrimp is thoroughly coated. The creole seasoning gives that signature New Orleans punch, while the paprika adds depth and color. Let the seasoned shrimp sit for 5 minutes to absorb the flavors while you prep the rest.
Step 2: Build the Spicy Butter Sauce Base
In a large, heavy skillet (cast iron works best), melt the 1 cup Unsalted Butter over medium heat. Once melted, add the 4 cloves Garlic Cloves and sauté for 30 seconds until fragrant but not browned. Garlic burns fast, so keep it moving.
Stir in the 2 tbsp Worcestershire Sauce, 1 tbsp Hot Sauce, and 0.25 cup Fresh Lemon Juice. Let this simmer for 2-3 minutes until the mixture is bubbling and the raw edge of the garlic mellows. The sauce will smell incredibly aromatic—this is your foundation.
Step 3: Cook the Shrimp in the Sauce
Add the seasoned Large Shrimp to the skillet in a single layer. Increase the heat to medium-high and cook for 2-3 minutes per side, spooning the buttery sauce over them as they cook. The shrimp are done when they turn opaque pink and curl into a gentle C shape.
Don’t overcrowd the pan—if needed, cook in batches. The sauce should reduce slightly and coat the shrimp in a glossy, spicy sheen. The butter will emulsion with the lemon and spices, creating that iconic rich, tangy sauce.
Step 4: Serve with Crusty Bread for Dipping
Once the shrimp are cooked through, give everything a final stir to coat evenly. Taste the sauce and adjust—if it needs more heat, add a dash more Hot Sauce or Cayenne Pepper. If it’s too tangy, balance with a pat of extra Unsalted Butter.
Transfer the shrimp and sauce to a large serving bowl or platter. Serve immediately with the 1 loaf Crusty French Bread on the side for soaking up every last drop of that incredible sauce. The bread is non-negotiable—it’s the perfect vehicle for the buttery, spicy goodness.
Pro Tips For Making Bbq Shrimp Recipe New Orleans Style
- Use Room Temp Shrimp: Pull your shrimp out of the fridge 15-20 minutes before cooking—cold shrimp will seize up and turn rubbery in the hot butter and spices.
- Brown the Butter First: Let the unsalted butter melt and foam until it turns a light golden brown before adding shrimp; this adds a nutty depth that raw butter just can’t.
- Don’t Overcrowd the Pan: I learned this the hard way—if you dump all the shrimp in at once, they’ll steam instead of sear, and you’ll end up with a sad, watery sauce.
- Splash of Lemon Last: Add the fresh lemon juice at the very end, right before serving. It brightens the dish without making the shrimp tough if added too early.
Serving Suggestions for This bbq shrimp recipe new orleans style
Classic Presentation
I always serve this dish family-style in a large, shallow bowl or platter. The shrimp look stunning piled high with that glossy, buttery sauce clinging to every piece. Garnish with lemon wedges and fresh parsley for a pop of color and brightness.
Bread Essentials
Crusty French bread is non-negotiable here. I like to warm the 1 loaf Crusty French Bread in the oven at 350°F for 5 minutes before serving. This makes it perfect for soaking up the sauce. Offer extra slices—everyone always wants more. 🥖
Simple Sides
A light, crisp salad balances the richness beautifully. I toss 4 cups mixed greens with a simple vinaigrette. The acidity cuts through the butter while keeping the meal fresh and satisfying.
Vegetable Pairings
For a heartier meal, serve with steamed asparagus or roasted green beans. Their mild flavors let the shrimp shine. I drizzle the veggies with a little of the leftover butter sauce for extra flavor.
Beverage Choices
An ice-cold lager beer is my go-to—it cleanses the palate between bites. For non-alcoholic options, sparkling water with lemon works wonders. The bubbles help cut through the richness. 🍺
Family-Style Tips
Place the shrimp platter in the center of the table with small bowls for shells. Provide plenty of napkins—this is a hands-on, messy, wonderful meal. I love watching everyone dig in and enjoy the flavors together.
Nutrition Facts
Frequently Asked Questions
What type of shrimp works best?
Use large shrimp (16/20 count) with tails on for the most authentic texture. Wild-caught Gulf shrimp are traditional, but farmed shrimp work too. Always peel and devein them first.
Can I make this less spicy?
Yes! Reduce the cayenne pepper to 1/4 tsp or omit it entirely. Use 1/2 tsp hot sauce instead of 1 tbsp, and taste as you go. The Creole seasoning adds some heat too.
What if my sauce separates?
Lower the heat and whisk vigorously to re-emulsify. If needed, add 1-2 tbsp cold water while whisking. Keep the heat at medium to prevent butter from breaking.
How do I store leftovers?
Store in an airtight container for 2-3 days. Reheat gently on low heat—don’t boil. The shrimp are best fresh, but the sauce reheats well.
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