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You have to make this New Orleans BBQ shrimp! The shrimp are tender and swimming in a rich, buttery garlic sauce. Grab a bib, lick your fingers, and sop up every last drop with crusty bread.
Why You’ll Be Tempted to Lick the Plate
- It’s true New Orleans Style! My version is buttery, garlicky, and of course has plenty of fresh lemon juice and Worcestershire!
- It’s simple but done right! The ingredients are simple, and every step matters, so you get big flavor without being complicated.
- To Die For Sauce! You’ll have plenty for dipping crusty bread and soaking up every last drop, which is the whole point of this dish!
New Orleans BBQ Shrimp Ingredients
- Shrimp: Larger shrimp are better–XL or jumbo. You can leave the head and shell on, or remove them if you prefer.
- Like it Hot? Adjust the heat with Cajun or Creole seasoning, or add hot sauce, cayenne, or red pepper flakes for extra spice.
- Low Sodium: Control the salt by choosing a low-sodium Creole or Cajun seasoning and adjusting the added salt.
- Worcestershire: This recipe lives and dies by the Worcestershire. Don’t skip it.
How to Make New Orleans BBQ Shrimp
This easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits and hush puppies for a complete southern meal.
- Season Shrimp: Combine the shrimp in a large bowl with garlic, Cajun seasoning, paprika, dried thyme, pepper, salt, and cayenne pepper.
- Start Shrimp: Heat a large 14-inch skillet over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren’t fully cooked.
- Add & Simmer: Add the Worcestershire sauce, lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread.
How to Cook it in the Oven
- Prep: Preheat the oven to 350°F.
- Season: Toss the shrimp with garlic, seasonings, Worcestershire, and lemon juice.
- Add: Transfer to a 3-quart or 9×13-inch baking dish, then top with lemon slices and dot with butter.
- Bake: Bake for 15–18 minutes, stirring halfway. Cook until the shrimp are pink and opaque. Garnish with green onions and serve with crusty bread.
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Combine 2 pounds extra-large or jumbo shrimp in a large bowl with 1 tablespoon minced garlic, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon salt, and ¼ teaspoon cayenne pepper.
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Heat a large 14-inch skillet over medium heat, then add ½ cup unsalted butter and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.
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Add ¼ cup Worcestershire sauce, 2 tablespoons fresh lemon juice, and 4-5 slices fresh lemon. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat.
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Top with ⅓ cup sliced green onions and serve immediately.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat for 2–3 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.
- Freezer: If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.
- Make Ahead: Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.
Calories: 392kcalCarbohydrates: 9gProtein: 32gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 347mgSodium: 1804mgPotassium: 484mgFiber: 1gSugar: 2gVitamin A: 1888IUVitamin C: 11mgCalcium: 165mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
