These New Orleans BBQ shrimp are buttery, light, and juicy pieces of sautéed shrimp that have been tossed in a savory, delicious sauce! The Cajun-inspired, lemony sauce is so irresistible that it’ll be hard not to fill up on pieces of bread that have been drenched in it! From the first bite to licking the bowl, this famous New Orleans BBQ shrimp dish is full of flavor!
Easy New Orleans-Style BBQ Shrimp Recipe
My recipe for New Orleans BBQ shrimp will have every seafood lover coming back for more! It is so tasty that no one will believe it only took 15 minutes to make!
Nothing about this dish is hard or complicated. Anyone will be able to make it! Everyone will love it!
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If you are a fan of Cajun and Creole cooking, take a look at my other incredible Cajun recipes!
🌎 Origin
This famous dish first appeared in a New Orleans restaurant called Pascal’s Manale in the mid-50s. A customer had told the chef about a dish he had eaten during a Chicago business trip that consisted of shrimp, butter, and pepper.
While the chef attempted to recreate the dish, he made something even better, and the New Orleans BBQ shrimp was born!
🥘 New Orleans BBQ Shrimp Ingredients
These are pantry staple ingredients! Just make sure you go to the grocery store for some shrimp and creole seasoning (or try mine!)
- Shrimp – 1 pound of shrimp (large, peeled, and deveined).
- Creole Seasoning – 2 teaspoons of Creole seasoning (divided into 2 portions).
- Olive Oil – 1 tablespoon of extra virgin olive oil.
- Garlic – 1 teaspoon of minced garlic.
- Worcestershire Sauce – 2 tablespoons of Worcestershire sauce.
- Chicken Broth – ⅓ cup of chicken broth.
- Lemon Juice – 1½ tablespoons of lemon juice.
- Butter – 3 tablespoons of butter.
- Green Onions (optional) – Chopped for garnish.
*Be sure to see the recipe card below for ingredients,
amounts & instructions!*
🔪 How To Make New Orleans BBQ Shrimp
This recipe is fast and simple, and it will be on your table and ready to eat in only 15 minutes! All you need is some measuring spoons, a skillet, and a silicone spatula.
This recipe makes 4 servings of approximately ¼ pound each.
Season & Saute Shrimp
- Season the shrimp. Season the 1 pound (454 grams) of peeled, deveined shrimp with 1 teaspoon (3 grams) of Creole seasoning (save the other 1 teaspoon of seasoning for later) in a medium-sized bowl. Stir to coat the shrimp evenly and set aside.
- Prepare your pan. Heat a large skillet or frying pan with 1 tablespoon (15 milliliters) of olive oil to medium heat.
- Sauté. Once the oil begins to simmer, add the shrimp and sauté for 1-2 minutes. Add 1 teaspoon of minced garlic (3 grams) and the remaining 1 teaspoon (3 grams) of Creole seasoning to the shrimp and then sauté for roughly 30 seconds.
Combine Sauce & Toss The Shrimp To Serve
- Make the sauce. Cook the shrimp just long enough for the color to start changing, and then remove the shrimp from the pan. Add 2 tablespoons of Worcestershire sauce (30 milliliters), ⅓ cup (89 milliliters) of chicken broth, and 1½ tablespoons (22 milliliters) of lemon juice to the pan and stir to combine. Bring to a boil and simmer for 3-4 minutes.
- Bring it all together. Reduce the heat to low and melt the 3 tablespoons (42 grams) of butter, then toss with the cooked shrimp. Adjust the seasonings to taste as needed. Serve immediately with some tasty grits garnished with green onion.
🥗 Sides
New Orleans barbecue shrimp is delicious and flavorful all on its own! However, I like to serve it with a side of grits, zucchini, or dirty rice.
If you're looking to include them in a tasty appetizer spread, you can't go wrong with some grilled Cajun alligator bites. Cajun french fries would be delicious, too!
💭 Angela's Pro Tips & Recipe Notes
- Make sure to thaw frozen shrimp completely before cooking.
- Bacon fat is a phenomenal upgrade to using olive oil (or any cooking oil) in this classic recipe. You can also swap out the chicken broth for beer or ginger ale.
- Cook over medium to medium-low heat to help prevent ending up with rubbery shrimp.
- Use my Creole seasoning because it's fabulous! If using store-bought brands like Zatarain's, Tony Chachere, or Slap Ya Mama, you will want to only add salt after your dish is fully cooked. Shrimp are salty as-is!
- Liquid smoke can also be added to the sauce (½ to 1 teaspoon).
- Bay scallops can be sauteed with shrimp. Use a 50/50 blend with shrimp or prawns.
🥡 Storing & Reheating
Once cooled, New Orleans BBQ shrimp can be kept refrigerated in an airtight for up to 4 days or frozen for up to 4 months. Thaw in the fridge before reheating.
Reheating New Orleans BBQ Shrimp
To keep from overcooking the shrimp, reheat it on the stovetop with a bit of oil or butter over medium-low heat. Cook just until warmed through, about 5-7 minutes.
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❓ Recipe FAQs
If you’re wanting something other than grits, this barbecue shrimp also tastes great with rice or pasta. Additionally, some “crusty bread” like Rustic bread, French bread, or a cob loaf are all perfect for soaking up the buttery sauce!
Traditional New Orleans BBQ shrimp is served with the tails and heads on! So feel free to leave the tails on. It’s all based on personal preference.
You can use that yummy leftover shrimp to make a Po' boy sandwich! Add some lettuce, tomatoes, pickles, barbecue shrimp, and mayo to some French bread!
🦐 😋 More Delicious Shrimp Recipes
- Southern Shrimp & Grits - Classic Southern comfort food that is perfect for breakfast, lunch, or dinner!
- Cajun Shrimp - Zesty and richly flavorful shrimp that can be added to pasta, salads, and more!
- General Tso's Shrimp - A homemade version of the classic Chinese takeout recipe everyone loves.
- Garlic Butter Shrimp - This mouthwatering garlic butter shrimp will be a hit with any seafood lover!
- Dynamite Shrimp - Succulent shrimp tossed in an addicting sauce that is made with sriracha and mayonnaise!
- Creamy Coconut Shrimp - A 15-minute shrimp recipe with plenty of tropical flavors!
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📖 Recipe Card
New Orleans BBQ Shrimp
Ingredients
- 1 lb shrimp (large, peeled and deveined)
- 2 teaspoon Creole seasoning (divided into 2 equal portions)
- 1 tablespoon olive oil (extra virgin)
- 1 teaspoon garlic (minced)
- 2 tablespoon Worcestershire sauce
- ⅓ cup chicken broth
- 1 ½ tablespoon lemon juice
- 3 tablespoon butter
- green onions (optional garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Season the peeled, deveined shrimp with half of the Creole seasoning in a small to medium-sized bowl. Stir to coat evenly then set aside.
- Heat a large skillet or frying pan with the extra virgin olive oil to medium heat.
- Once the oil begins to shimmer, add the seasoned shrimp and saute for 1-2 minutes. Add minced garlic and remaining Creole seasoning then saute with the shrimp for about 30 seconds.
- Cook just enough to start changing color, but not to overcook the shrimp. Remove the shrimp and set them aside while you make the buttery sauce.
- Add the sauce ingredients (Worcestershire sauce, chicken broth, and lemon juice) to the pan juices and stir to combine. Bring to a boil and simmer for 3-4 minutes.
- Reduce heat to low and melt the butter, then toss with cooked shrimp. Adjust seasoning to taste as needed.
- Serve immediately with some tasty grits, garnished with sliced green onion.
Notes
- Make sure to thaw frozen shrimp completely before cooking.
- Bacon fat is a phenomenal upgrade to using olive oil (or any cooking oil) in this classic recipe. You can also swap out the chicken broth for beer or ginger ale.
- Cook over medium to medium-low heat to help prevent ending up with rubbery shrimp.
- Use my Creole seasoning because it's fabulous! If using store-bought brands like Zatarain's, Tony Chachere, or Slap Ya Mama you will want to only add salt after your dish is fully cooked. Shrimp are salty as-is!
- Liquid smoke can also be added to the sauce (½ to 1 tsp).
- Bay scallops can be sauteed with shrimp, use a 50/50 blend with shrimp or prawns.
T says
I made these and dipped into your bloves sauce thank you
Angela @ BakeItWithLove.com says
Awesome, sounds tasty!