Name: New Orleans BBQ Shrimp Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Creole
Ingredients: 1½ pounds large or jumbo shrimp (shell-on, tail-on preferred); Salt and black pepper to taste; Pinch of Creole seasoning; 2 tablespoons olive oil; 6 tablespoons unsalted butter, divided; 5 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1½ teaspoons Creole seasoning; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (adjust to heat preference); 1 teaspoon dried thyme; 1 teaspoon dried oregano; Juice of 1 lemon; Zest of 1 lemon; Optional: ¼ cup low sodium chicken broth or seafood stock; Optional: Splash of hot sauce (for added kick); 2 tablespoons chopped fresh parsley (for garnish); Crusty French bread or baguette, for serving

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Introduction

New Orleans BBQ Shrimp is a flavorful, buttery dish packed with bold spices and a touch of heat. This recipe features jumbo shrimp cooked in a zesty garlic and herb sauce, perfect for dipping crusty French bread. It’s a simple yet impressive dish that brings the taste of the Big Easy to your table.

The image shows a close-up of a white bowl filled with cooked shrimp. The shrimp are bright orange with grilled marks and are covered in a glossy sauce mixed with finely chopped green herbs. The shrimp pieces overlap each other in the bowl. Near the top edge of the bowl, there is a piece of white bread placed partially inside the sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds large or jumbo shrimp (shell-on, tail-on preferred)
2 tablespoons olive oil
6 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon Worcestershire sauce
1½ teaspoons Creole seasoning
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to heat preference)
1 teaspoon dried thyme
1 teaspoon dried oregano
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons chopped fresh parsley (for garnish)
Salt and black pepper to taste
Optional: ¼ cup low sodium chicken broth or seafood stock
Optional: Splash of hot sauce (for added kick)
Crusty French bread or baguette, for serving

Instructions

Step 1: Rinse the shrimp thoroughly and pat dry. Leave the shells on for authenticity and flavor. Season lightly with salt, pepper, and a pinch of Creole seasoning.
Step 2: In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Once melted, add minced garlic and cook for 1–2 minutes until fragrant but not browned.
Step 3: Stir in Worcestershire sauce, lemon juice, lemon zest, Creole seasoning, smoked paprika, cayenne, thyme, and oregano. Add a splash of chicken broth or seafood stock if desired for a thinner sauce. Let simmer for 2–3 minutes to meld the flavors.
Step 4: Add shrimp to the skillet in a single layer. Cook for 2–3 minutes on each side, just until the shrimp turn pink and are opaque. Stir gently to coat the shrimp thoroughly in the sauce.
Step 5: Reduce heat to low and stir in the remaining 4 tablespoons of butter, a bit at a time, until fully melted and emulsified into the sauce. Taste and adjust seasoning—add more salt, pepper, or hot sauce if needed.
Step 6: Sprinkle fresh parsley over the finished dish. Serve immediately with plenty of crusty bread to mop up the rich, spicy sauce.

Tips & Variations

For easier peeling, use peeled shrimp, but keep some shells to simmer in the sauce for added flavor.
Adjust the cayenne pepper and hot sauce to suit your preferred spice level.
If desired, add a splash of white wine when building the sauce for extra depth.
Serve with steamed rice or creamy grits for a more filling meal.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp. The sauce is best served fresh, so avoid reheating multiple times.

How to Serve

The dish shows a white bowl filled with cooked shrimp that are bright orange with a light char, glistening in a golden garlic butter sauce speckled with finely chopped green herbs. The shrimp are arranged in overlapping layers, showing their curved shape and slightly translucent white flesh under the orange shell edges. In the top part of the bowl, a piece of light golden toasted bread rests, leaning against the shrimp. The sauce pools around the shrimp with a shiny, smooth texture, and small bits of herbs float in it. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peeled shrimp for this recipe?

Yes, you can use peeled shrimp for convenience, but cooking the shrimp with shells on adds extra flavor and helps keep them juicy.

How spicy is New Orleans BBQ Shrimp?

The dish has a moderate spicy kick from cayenne pepper and Creole seasoning, but you can adjust the heat by reducing or increasing the cayenne and adding hot sauce if you like more spice.