New Orleans Barbecue Shrimp

Is there anything better than dipping crusty charred bread into a garlic kissed, aromatic broth, especially when it’s swimming with succulent shrimp? New Orleans Barbecue Shrimp will have you diving in, not caring if you get a little messy. This saucy dish combines bold flavors for a celebration of the Crescent City.

New Orleans Barbecue Shrimp

Whether you’re looking for the ultimate savory Super Bowl appetizer to go along with your Crispy Beer Battered Shrimp or want to add to your Mardi Gras menu along with Cajun Macaroni Salad, this take on New Orleans BBQ shrimp is sure to become a new favorite. Combining a simple, quick cooking process with easily accessible ingredients, there is a reason this is a classic and beloved dish.

What is New Orleans BBQ Shrimp?

When many people hear the words barbecue shrimp, they probably immediately imagine shrimp slathered in sticky, sweet, tangy barbecue sauce, cooked on the grill. New Orleans Barbecue Shrimp however is something completely different. The only real component of barbecue is the dark color of the deeply aromatic sauce from the umami of Worcestershire.

New Orleans BBQ Shrimp

Most people agree that the original New Orleans inspired BBQ shrimp was born at Pascal’s Manale in 1953. After one of their patrons returned from a trip to Chicago and was talking about a peppery shrimp dish, the chef created his own version, with Italian and Creole influences. The dish has remained on the Napolean Avenue restaurant’s menu ever since. You can find every version of barbecue shrimp throughout New Orleans and Louisiana. It can be served as an appetizer, entree, piled into pillow rolls as a po’boy or served on top of grits.

Why You’ll Love This Recipe

There is a reason New Orleans and Louisiana are home to so many iconic dishes. With influences from all around the world, many dishes including this New Orleans Barbecue Shrimp recipe combine bold flavors with the freshest of ingredients.

New Orleans Barbecue Shrimp
  • Quick Cooking – The shrimps themselves only take a couple of minutes to cook while the sauce reduces down and comes together in less than ten minutes. The most laborious part of the process is simply chopping your aromatics.
  • Interactive – If you’re looking for the ultimate dish to serve at a party, this is it. Everyone will be tearing off chunks of crusty bread and diving into the pan.
  • Simple Ingredients – This shrimp skillet combines fresh ingredients with pantry staples you probably already have, like hot sauce and Worcestershire.
  • Customizable – You are in complete control of the heat level of this dish, as well as the final flavor profile. This recipe can be made with either beer, or white wine.

Ingredients

This New Orleans BBQ shrimp recipe is all about the balance of sweet, succulent shrimp paired with a tangy and piquant sauce.

BBQ Shrimp Ingredients
  • Shrimp – New Orleans inspired BBQ shrimp is traditionally made with head on shrimp. However, you can use whatever looks the best and also what you have access to. Always know the source of your seafood. If you’re buying farm-raised seafood, look for the ASC label. If you’re buying wild caught always look for sustainably sourced.
  • Butter – This Creole recipe leans heavily into the richness of butter. Make sure it is unsalted as there are other salty components of this dish and buy a high-quality butter.
  • Aromatics – Garlic, celery, jalapeno, and scallions all add different layers of flavor to this dish and bring freshness that cuts through the richness.
  • White Wine/Beer – Both of these work. A dry white wine will give a slightly lighter, brighter flavor while beer will give a little more richness and body. Abita is a classic choice for this, but any lager will work.
  • Broth – Helps make this shrimp dish extra saucy.
  • Cajun/Creole Seasoning – Depending on your brand, they can be labeled either way. Traditionally Creole seasoning is more herbaceous. Some brands are also a little spicier, or lower on salt.
  • Lemon – Both the juice and the zest are used in this recipe giving a sunny pop of flavor. Serve with extra wedges.
  • Worcestershire Sauce – Not only gives the its trademark reddish brown barbecue color, but adds depth, umami, and a different level of salt.
  • Hot Sauce – Pick your favorite Louisiana style hot sauce such as Crystal or Louisiana. The vinegar based hot sauce gives a little kick while balancing the richness.
  • Thyme – Gives an herbaceous note. The slightly citrus note of thyme echos the lemon.
  • Crusty Bread – Crusty bread is almost mandatory for sopping up every last drop of the sauce. French bread is a favorite here.

How to Make New Orleans Barbecue Shrimp

New Orleans Inspired BBQ Shrimp

There is a reason this is my number one most asked to make recipes for any game day celebration. Not only is it insanely addictive and delicious, but it’s also fast to make. If you prep your shrimp ahead of time and have all of your ingredients chopped and measured, this dish comes together in less than 15 minutes.

  • Marinate – Clean your shrimp. Add them to a bowl along with the lemon zest and seasoning and toss to combine. You can do this earlier in the day, or while you prepare the rest of your ingredients.
Shrimp
  • Mise en Place – Chop up your aromatics. Cube up your butter and allow it to refrigerate while you heat up your grill or pan. You want your butter cold.
Cold Butter
  • Shrimp – Heat a cast iron skillet over medium-high heat. If you are doing this on the grill you want to create a two zone cooking space. This will allow you to remove your cast iron from direct heat if needed. Add a tablespoon of butter and then add your shrimp. Cook each side about two minutes or until they are opaque and pink. Be careful not to over cook your shrimp. Remove from the pan.
Sauteed Shrimp
  • Saute – Add another tablespoon of butter. Add the celery and jalapeno and let them cook for a couple of minutes until tender. Add the garlic and cook for another minute or two until fragrant but not browned.
  • Deglaze – Add your wine. Use your spoon to scrape up all of the brown bits from the shrimp. Let it come to a simmer.
  • Simmer – Add the broth and thyme. Let the mixture reduce by half.
  • Spice It Up – Once the liquid has reduced add the Worcestershire sauce and hot sauce. Let it cook for a minute and then add the lemon juice.
  • Buttah – Remove the pan from the heat. If cooking this on the grill move the pan to the indirect side and if you’re doing this on the stove turn the burner off. A couple cubes at a time whisk in your cold butter.
  • Serve – Add the shrimp back into the pan along with any juices. Stir to combine. Garnish with green onions and extra lemon. You can serve this with hot sauce and crusty bread.
New Orleans BBQ Shrimp

Substitutions

Both dry white wine such as Pinot Grigio and beer work in this recipe. If you’re using beer a lager, pilsner, or amber style beer. However, you can use all broth or stock in this recipe if you want to eliminate the alcohol completely. Because beer and wine add a little acidity to this dish you may want to add a little additional lemon juice or Worcestershire sauce. It won’t have quite as much depth but will still be delicious.

What Type of Shrimp is Best for New Orleans Style BBQ Shrimp?

New Orleans style barbecue shrimp is traditionally made with head on shrimp. Not only does the shells give the sauce an incredible depth of flavor, but it also helps keep the shrimp from over cooking. However, not everyone easily has access to quality head on shrimp. You can use peeled and deveined shrimp or leave the shells on the shrimp for additional flavor if you and your guests don’t mind getting a little messy. It’s completely up to you and all are delicious.

Extra Large Shrimp

This is a dish where the size of the shrimp does matter. You want to pick larger shrimp that are labeled as either extra-large shrimp, which is 26-30 shrimp per pound, or jumbo shrimp, which are 21-25 per pound. Smaller shrimp risk getting tough while larger shrimp are more suited to dishes such as shrimp cocktail.

Tools

New Orleans Style BBQ Shrimp

Regardless of whether you’re cooking this New Orleans style barbecue shrimp on the grill or on the stovetop using a cast iron skillet is the perfect choice. Not only does it evenly distribute the heat and handle cooking over fire such, but it goes directly to the table. This recipe works well in a 10-12″ skillet.

Tip From the Beach

New Orleans Inspired BBQ Shrimp

The key to the texture of this sauce is adding cold butter at the end. Removing the pan from the heat and adding a little cold butter at a time allows the butter to emulsify in the sauce, creating a creamy texture as opposed to greasy. You can always put your cubed butter in the freezer for a few minutes while you’re preparing the rest of the dish.

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New Orleans Barbecue Shrimp

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Sweet and succulent shrimp are served in a savory, garlicky, spiced sauce.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Category: Appetizer
  • Method: Sautéing
  • Cuisine: Creole

Ingredients

Units Scale
  • 2 pounds shrimp, extra-large or jumbo *See Note
  • 8 tablespoons unsalted cold butter, cubed
  • 2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons lemon zest
  • 1/4 cup celery, finely chopped (about 1 stalk)
  • 1 tablespoon jalapeno, finely chopped
  • 4 garlic cloves, minced
  • 1 cup dry white wine or beer, lager, pilsner, or amber recommended
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Louisiana style hot sauce
  • 1 tablespoon lemon juice
  • 24 sprigs of fresh thyme
  • 2 scallions chopped
  • Crusty bread, extra lemon, and hot sauce for serving

Instructions

  1. If desired, peel and devein your shrimp.
  2. Add the shrimp, seasoning, and lemon zest to a bowl. Toss to combine. Let marinate for at least 15 minutes but this can be done ahead of time.
  3. Heat a cast iron skillet over medium high heat. Add 1 tablespoon of butter.
  4. Add the shrimp. Let each side cook for about 2 minutes until the shrimp is opaque and pink and just cooked through. Remove from the heat.
  5. Add another tablespoon of butter. Add the celery and jalapenos. Cook for 2-3 minutes until just tender.
  6. Add the garlic and cook for another minute or two until fragrant, but not browned.
  7. Add the wine or beer. Use your spoon to scrape up any brown bits. Bring to a simmer.
  8. Add the broth and thyme. Allow it to cook until the broth is reduced by half, 5-8 minutes.
  9. Stir in the Worcestershire, hot sauce, and lemon juice. Remove from the heat. 
  10. Add the cold butter a couple cubes at a time stirring continuously until it’s incorporated.
  11. Stir in the shrimp along with any drippings, making sure they are fully coated in the sauce.
  12. Garnish with green onions and additional lemon if desired.
  13. Serve with crusty bread, hot sauce, and lemon wedges.

Notes

This dish is traditionally made with head on shrimp. However, you can make it with peeled and deveined shrimp, or shell on shrimp. Pick what you like and looks the best.

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