New Orleans BBQ Shrimp is a classic dish featuring plump shrimp in a savory, buttery, Worcestershire-spiked sauce. It’s a one-pan wonder that’s both rustic and elegant. The intoxicating aroma and hands-on eating make it a truly special experience.

Why You’ll Love This New Orleans BBQ Shrimp

• Deceptively simple: Comes together in one pan with minimal prep.
• Signature sauce: Buttery, peppery, and garlicky with incredible depth.
• Sensory experience: Engages all your senses from sizzle to aroma.
• Incredibly versatile: Perfect with grits, bread, pasta, or rice.

Ingredients & Tools

• 1.5 lbs large shrimp (16/20 count), shells on
• ½ cup (1 stick) unsalted butter, cubed
• ¼ cup extra virgin olive oil
• 6 large garlic cloves, minced
• ¼ cup Worcestershire sauce
• 2 tbsp fresh lemon juice
• 2 tsp Creole or Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional, for heat)
• 3 green onions, thinly sliced
• 2 tbsp fresh parsley, chopped
• Kosher salt, to taste
• Lemon wedges, for serving

Tools: A large, heavy-bottomed skillet (cast iron is ideal), wooden spoon, measuring spoons/cups.

Notes: Using shrimp with the shells on is non-negotiable for maximum flavor. Don’t be shy with the black pepper.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Why leave the shells on? It might seem like an inconvenience, but trust me, it’s a game-changer. The shells act like little flavor packets, releasing their essence directly into the sauce as they cook. You’ll peel them as you eat, which also means every bite gets dipped right back into that incredible butter.
• What’s the deal with the butter? We’re using a whole stick, and yes, it’s necessary. The butter creates the luxurious, emulsified base of the sauce. Using cold, cubed butter and adding it off the heat helps prevent it from separating, giving you a smooth, glossy finish.
• Is Creole seasoning the same as Cajun? They’re similar but have slight differences. Creole seasoning typically has more herbs and is a bit more aromatic, while Cajun can be spicier. Either will work wonderfully here, so use what you have or love. Just be sure to check the salt content, as some blends are saltier than others.
• Can I make it ahead? You can prep the ingredients ahead of time, but this dish is truly best served immediately after cooking. The texture of the shrimp and the consistency of the sauce are at their peak right out of the pan.

How to Make New Orleans BBQ Shrimp

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended due to texture changes in the shrimp and sauce.
• Reviving: Reheat gently in a skillet over low heat, stirring frequently.

Serving Suggestions

Complementary Dishes

• Creamy Stone-Ground Grits — The ultimate partner. The creamy, mild grits are the perfect canvas for the rich, peppery sauce, creating a perfect bite in every spoonful.
• A Crisp, Buttery Baguette — This is non-negotiable for many. A crusty French bread is the ideal tool for sopping up every last drop of that incredible sauce left on the plate.
• Simple Arugula Salad — A salad with a sharp lemon vinaigrette provides a bright, peppery contrast that cuts through the richness of the shrimp and cleanses the palate.

Drinks

• A Crisp Saison or Pilsner — The effervescence and slight bitterness of a good beer help cut through the butter and refresh your palate between bites of the flavorful shrimp.
• An Unoaked Chardonnay — You want a white wine with good acidity to stand up to the sauce. An unoaked Chardonnay or a French Muscadet offers citrus notes that complement the lemon and garlic beautifully.
• Classic Sweet Iced Tea — For a truly Southern experience, a glass of sweet tea provides a cool, sweet counterpoint to the savory, spicy notes of the dish.

Something Sweet

• Bananas Foster — Stay in the New Orleans theme! The caramelized bananas and rum sauce are a warm, decadent, and classic way to end the meal on a high note.
• Lemon Icebox Pie — The bright, tart, and creamy filling is a wonderfully refreshing finish that feels light after the rich main course.
• Pralines — A few buttery, sugary pecan pralines with a cup of coffee are the perfect little sweet bite to conclude your NOLA-inspired feast.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp cook incredibly fast and continue to cook from residual heat even after they’re out of the pan. The moment they curl into a tight “C” and turn opaque, they’re done. Any longer and they become tough and rubbery.
• Adding the butter over direct heat. If you try to melt the butter into the sauce while the skillet is still on the burner, the fat will likely separate, leaving you with a greasy, broken sauce instead of a creamy emulsion. Always take the pan off the heat for this step.
• Skipping the shell-on shrimp. I know it’s tempting to use peeled shrimp for convenience, but you’ll sacrifice an immense amount of flavor. The shells are essential for creating the deep, seafood-infused base of the sauce.
• Using bottled lemon juice. The fresh, bright acidity of real lemon juice is a key component that balances the rich butter and salty Worcestershire. Bottled juice has a flat, sometimes metallic taste that will let the whole dish down.

Expert Tips

• Tip: Make a double batch of the sauce. The next day, gently reheat it and toss it with cooked pasta, a splash of pasta water, and some extra parsley for an incredibly quick and decadent shrimp scampi-esque pasta dish.
• Tip: For an extra layer of smoky flavor, use a smoked sea salt as your finishing salt. It echoes the smoked paprika and adds a wonderful complexity right at the end.
• Tip: If you want to kick up the herbaceous notes, add a couple of sprigs of fresh rosemary or thyme to the oil as you cook the garlic, removing them before you add the butter. It’s a subtle but professional touch.
• Tip: To make serving for a crowd easier, you can use jumbo shrimp (U-10 or U-12 count). They’re more impressive on the plate and each person gets fewer to peel, making the meal feel a bit more elegant and less messy.

FAQs

Can I use peeled and deveined shrimp?
You can, but honestly, you’ll be missing out on a huge amount of flavor. The shells act like a tea bag, steeping the sauce with a profound seafood essence that peeled shrimp just can’t provide. If you must use peeled, try adding a teaspoon of shrimp or seafood base (like Better Than Bouillon) to the sauce to compensate, but it still won’t be quite the same. The messy, hands-on eating is part of the charm, I promise!

My sauce broke and looks oily. Can I fix it?
Don’t panic! A broken sauce is usually caused by adding the butter too quickly or over too high heat. To fix it, remove the shrimp and pour the sauce into a blender. Add one ice cube and blend on high for 15-20 seconds. The shock of the cold and the mechanical action can often re-emulsify the butter and liquid. Alternatively, you can whisk in a tablespoon of hot water off the heat, which can sometimes bring it back together.

How spicy is this dish?
As written, it has a gentle warmth from the black pepper and Creole seasoning, but it’s not overwhelmingly spicy. The cayenne is completely optional and is there for those who like a kick. The real star is the savory, buttery flavor. If you’re sensitive to heat, simply omit the cayenne and use a mild Creole seasoning. If you love spice, don’t be shy with the cayenne or even add a few dashes of your favorite hot sauce at the end.

What’s the best way to reheat leftovers?
Gently! Shrimp are very prone to overcooking. The best method is to reheat them slowly in a skillet over very low heat, stirring frequently, just until warmed through. You could also use a microwave at 50% power in short 30-second bursts, stirring between each. The sauce might separate a bit upon reheating, but a quick stir or whisk should help.

Is this dish gluten-free?
It can be, but you need to check your labels carefully. Worcestershire sauce traditionally contains malt vinegar (from barley), which is not gluten-free. However, many brands now offer gluten-free versions made with distilled vinegar instead. Always check the label on your Worcestershire sauce and Creole seasoning to be sure they are certified gluten-free if that is a requirement for you.