If there’s one dish that reminds me of why I love Southern cooking, it’s this New Orleans-Style BBQ Shrimp. Despite its name, there’s no grill or barbecue pit involved — just a skillet, a generous amount of butter, and shrimp swimming in a sauce so rich and tangy you’ll want to mop up every last drop with crusty French bread. This dish has a way of turning even the simplest dinner into something that feels like a celebration.
Why You’ll Fall for This Recipe
Whenever I make this, the kitchen smells like a cozy seafood shack tucked away somewhere near the Mississippi River. The sauce — a mix of butter, lemon juice, garlic, Worcestershire sauce, and Creole seasoning — hits every note: salty, spicy, tangy, and deeply savory.
It’s messy to eat, no doubt about it. You’ll need both hands, a pile of napkins, and some good bread for dipping. But that’s the fun of it. I always tell friends, “If your fingers aren’t dripping in sauce, you’re not doing it right.”
What I love most is how this dish transforms humble ingredients into something unforgettable. A few pantry staples, a pound of fresh shrimp, and in about 20 minutes, you’ve got a restaurant-quality meal that feels like New Orleans on a plate.
A Little Story Behind the Dish
The first time I had BBQ Shrimp was on a trip to Louisiana years ago. I remember sitting at a crowded little restaurant where everyone had bibs on, shrimp shells flying, and bread baskets disappearing faster than they could be refilled. That moment taught me two things: New Orleans doesn’t mess around with flavor, and “BBQ shrimp” is unlike any barbecue you’ve ever had.
When I came home, I had to recreate that magic — and after a few tries, I learned the secret: never skimp on the butter or the sauce. That’s where the heart of the dish lives.
Soumyadip’s Tips for Perfect BBQ Shrimp
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Leave the shells on. It’s tempting to peel the shrimp first, but don’t. The shells lock in flavor and keep the shrimp juicy.
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Use real butter. Margarine won’t cut it here — you want that rich depth only butter brings.
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Control the salt. Between the Worcestershire sauce and Creole seasoning, it can get salty fast. If you’re sensitive to salt, look for reduced-sodium versions.
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Heat matters. I like to bake mine instead of cooking on the stovetop — it lets the shrimp soak up all that garlicky, buttery goodness without overcooking.
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Don’t forget the bread. French bread is non-negotiable. It’s the only acceptable utensil for this dish.
Serving Suggestions
When I serve this, I like to keep the rest of the meal simple. A side of coleslaw or a small green salad cuts through the richness perfectly. Sometimes, if I’m feeling indulgent, I’ll add creamy grits or rice underneath to soak up every bit of that sauce.
For drinks, a cold beer or a crisp white wine works beautifully. The contrast between the spice and the chill of the drink feels like balance in a glass.
If you’re entertaining, serve this as a shared appetizer with a big pile of napkins in the middle of the table. It’s guaranteed to spark conversation — and probably a little friendly competition over who gets the last shrimp.
Make-Ahead and Storage Tips
This dish is best enjoyed right after cooking, but you can prep it ahead a bit. Mix the sauce ingredients earlier in the day and refrigerate it, then pour it over the shrimp when you’re ready to bake.
If you have leftovers (which is rare), store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat so the butter sauce doesn’t separate.
FAQs
Does this dish actually taste like barbecue?
Not at all — the “BBQ” in the name refers to the sauce’s bold, smoky, tangy character, not an actual grill. It’s a buttery, spicy seafood dish, not smoked meat.
Can I peel the shrimp before cooking?
You could, but it won’t be the same. The shells help infuse the sauce with rich shrimp flavor and keep the meat tender.
What kind of shrimp works best?
Large, fresh, shell-on shrimp are ideal. If you can find ones with the heads still attached, even better — they add a wonderful briny depth to the sauce.
Can I make it less spicy?
Of course. Just reduce the cayenne or Creole seasoning. Or, if you love heat, add a dash of Tabasco or hot sauce to the pan.
Can I make this dairy-free?
It’s tough to replace the butter completely, but you can try a plant-based butter alternative. Just note that the flavor will change slightly.
New Orleans-Style Barbecue Shrimp
This New Orleans-Style BBQ Shrimp is rich, buttery, and irresistibly spicy — a true Southern classic that’s bursting with bold Creole flavor.
Ingredients
- 1½ sticks (¾ cup) butter
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon Creole seasoning
- 1 teaspoon dried oregano
- 1½ teaspoons paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 green onions, sliced
- 2 tablespoons lemon juice
- 1 lemon, sliced
- 2 pounds medium or large shrimp, unpeeled
Instructions
- Preheat your oven to 350°F. In a medium saucepan over medium heat, melt the butter with the olive oil. Stir in the Worcestershire sauce, garlic, bay leaves, Creole seasoning, oregano, paprika, black pepper, and cayenne. Let the mixture simmer gently for 2–3 minutes until aromatic, then remove from heat.
- Stir in the sliced green onions, lemon juice, and lemon slices. Taste the sauce and adjust the seasoning if needed.
- Arrange the shrimp in a 9×13-inch baking dish, keeping them in a single layer. Pour the hot butter mixture evenly over the shrimp, making sure each piece is well coated.
- Bake for 15–20 minutes, stirring once halfway through, until the shrimp are pink, curled, and cooked through.
- Serve immediately with plenty of crusty French bread to soak up the rich, flavorful sauce.
Notes
- Keep the shells on while baking — it locks in flavor and helps the shrimp stay juicy.
- Add a splash of hot sauce if you like extra heat.
- The sauce thickens slightly as it cools, making it perfect for dipping or spooning over rice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 463Total Fat 48gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 22gCholesterol 94mgSodium 1273mgCarbohydrates 10gFiber 2gSugar 3gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
New Orleans-Style BBQ Shrimp is messy, rich, and a little over-the-top — exactly how great Southern food should be. It’s not a dish you eat delicately; it’s one you enjoy with both hands, a big grin, and plenty of bread to chase down that buttery sauce. Whether you’re cooking for friends or just treating yourself, this is one of those recipes that brings joy straight to the table — no fancy ingredients required, just good shrimp, good butter, and good appetite.
