This New Orleans BBQ shrimp is a must-make if you want to impress your friends with a shrimp dish. It's not actually barbequed; it's jumbo shrimp that are simmered in a bold, buttery Cajun sauce.
BBQ shrimp is not your typical barbecue. Tender shrimp coated in a savory, buttery broth loaded with garlic, Worcestershire sauce, and Cajun seasoning. None of that sticky-sweet stuff.
You’ll find it on menus all over New Orleans, and every time I have it, it comes with French bread to dip straight into that broth while you eat. It's the best!
If you love Louisiana flavors, you'll also want to try my Cajun Jambalaya or Southern Style Shrimp and Grits.
Love, Tanya
New Orleans BBQ Shrimp at a Glance
- Best For: Weeknight dinners, date night
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: About 22 minutes
- Serves: 4
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Jumbo shrimp (peeled and deveined, tail-on recommended) – Tail-on shrimp look great for presentation and hold up well in the sauce. Use the largest shrimp you can find. Raw shrimp, not pre-cooked shrimp, is best for this dish. If it's frozen, thaw it first.
- Unsalted butter – Use real butter here, not margarine. I use 1 stick of butter in my recipe, but some recipes use much, much more. Feel free to add more butter if you like.
- Garlic – Freshly minced if you can.
- Worcestershire sauce – Adds depth and that signature savory note that makes New Orleans BBQ shrimp what it is.
- Fresh lemon juice – Brightens the sauce and balances the richness of the butter.
- Cajun or Creole seasoning – My Homemade Cajun Seasoning works well in this dish, but any store-bought blend will work. Salt content varies by brand, so season to taste.
- Dried rosemary and oregano – Adds a herby note that is very traditional in this dish.
- Chicken broth – adds a little more body and savory flavor, and plenty of sauce for dipping.
- Green onions – Sliced, for garnish.
How to Make New Orleans BBQ Shrimp
Step 1: Build the sauce base. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let it brown.
Step 2: Season and simmer. Stir in the Worcestershire sauce, lemon juice, Cajun seasoning, rosemary, and oregano. Pour in the chicken broth and let the sauce simmer for 2 minutes, stirring occasionally, until it reduces slightly. Taste and season with salt and pepper.
Step 3: Cook the shrimp. Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until pink and opaque. As soon as they curl into a C-shape, they are done. Do not overcook them.
Step 4: Serve immediately. Remove the skillet from the heat, garnish with sliced green onions, and spoon into shallow bowls with plenty of that sauce. Serve with crusty French bread right away.
Variations
- Add beer. Some New Orleans recipes call for a splash of beer in the sauce. Add about ¼ cup of a light lager when you add the broth for a slightly deeper flavor.
- Keep the tails on. The traditional version is made with shell-on, head-on shrimp. If you can find shrimp with the heads on, use them. The heads add a lot of flavor to the sauce, and yes, you eat them the messy way.
- Add heat. This dish is not traditionally spicy, but if you want a kick, add a few dashes of hot sauce to the sauce while it simmers.
- Swap the broth. If you have shrimp stock on hand, use it in place of the chicken broth for a more concentrated seafood flavor. I have a Shrimp Stock recipe if you want to make your own.
Serving Suggestions
This dish is made to be served in shallow bowls with crusty French bread for dipping. That sauce is the whole point, and you want something to soak it all up.
You can also serve it over creamy grits, like my Southern Style Shrimp and Grits, spooning the shrimp and sauce over a bowl of creamy grits. It works beautifully as an appetizer for a larger group as well. For a full Southern spread, pair it with my Instant Pot Cajun Dirty Rice.
Make Ahead and Storage
Storage: Store leftover shrimp in an airtight container in the refrigerator for 3-4 days. The sauce may solidify as it cools because of the butter. That is normal.
Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid high heat, or the shrimp will turn rubbery.
Freezing: I do not recommend freezing this dish. Shrimp can become tough and watery after freezing and thawing, and the butter sauce does not hold up well.
Tanya's Top Tips
- Do not overcook the shrimp. They cook fast. Pull them as soon as they turn pink and curl into a C-shape. An overcooked shrimp is rubbery, and there is no coming back from that.
- Taste your Cajun seasoning before adding salt. Cajun and Creole blends vary a lot in salt content. Season your sauce to taste rather than just dumping in extra salt.
FAQs
The name comes from the deep, reddish-brown color the butter and Worcestershire sauce take on as it simmers. It looks like barbecue.
The dish was invented in 1953 at Pascal's Manale, an Italian-Creole restaurant in Uptown New Orleans that's still open today. Mr. B's Bistro and Emeril later put their own spin on it, but Pascal's is where it started.
I hope you love this New Orleans BBQ Shrimp as much as we do. If you're looking for more shrimp and seafood recipes, try these out:
- Crispy Air Fryer Fried Shrimp – Crunchy, golden, and so easy in the air fryer.
- Creamy Shrimp Bisque – A rich, velvety soup perfect for cold nights.
- Air Fryer Shrimp Po'Boy Sandwiches – New Orleans vibes in sandwich form.
New Orleans BBQ Shrimp Recipe
Ingredients
Instructions
- Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in lemon juice, Worcestershire sauce, Cajun seasoning, rosemary, and oregano. Stir in broth and simmer for 2 minutes until slightly reduced. Taste and season with salt and pepper.
- Add shrimp in a single layer. Cook 2 to 3 minutes per side until pink, opaque, and curled into a C-shape.
- Remove from heat. Garnish with green onions and serve immediately in shallow bowls with crusty French bread.
Nutrition
Notes
Do not overcook the shrimp. They are done as soon as they curl and turn opaque.
Serve immediately with French bread to soak up the sauce.
To reheat leftovers, warm gently in a skillet over low heat with a splash of broth.
Leave a Reply