New Orleans BBQ Shrimp

New Orleans BBQ Shrimp are juicy sautéed shrimp simmered in a rich blend of butter, garlic, green onions, Worcestershire sauce, beer, and cajun spices. This savory, tangy spicy seafood entree is easy to make with no grill required!

For more delicious shrimp recipes, check out my Creole Shrimp and Grits, Cajun Garlic Shrimp Ramen Noodles, and Cold Shrimp Salad.

New Orleans-style BBQ shrimp isn't your typical barbecue shrimp recipe. Swap the sticky sweetness of BBQ sauce for a velvety smooth beer-infused butter sauce, and you have the best BBQ shrimp recipe!

If you make it the traditional way, the shrimp are cooked in the shell, with the head on for extra flavor. It's smothered in sauce, for a finger-lickin' good time!

Jump to:

• Why You'll Love This BBQ Shrimp Recipe
• Why is it called BBQ Shrimp New Orleans?
• Ingredients
• How to Make New Orleans BBQ Shrimp
• Tips and Tricks
• Recipe Variations & Substitutions
• How to Store Leftovers
• FAQ
• New Orleans BBQ Shrimp

Why You'll Love This BBQ Shrimp Recipe

No Grill Required! While it's called BBQ shrimp, this recipe is not actually barbecued. It's a simple stovetop recipe.

Quick & Easy! Need something delicious, fast? This recipe takes just 20 minutes from start to finish.

Versatile! Served with crusty bread, this shrimp works as either an appetizer or dinner entree.

Delicious! Louisiana is known to have the best shrimp from the Gulf and this New Orleans-inspired recipe is so flavorful.

Why is it called BBQ Shrimp New Orleans?

So by now, we understand that New Orleans BBQ shrimp is only barbecue in name. It has been said that the reddish hue of this saucy dish resembles BBQ sauce. Hence the name.

The dish was first made by a chef at Pascal's Manale, a Creole restaurant in New Orleans.

Ingredients

Shrimp, butter, Worcestershire sauce, and beer are at the heart of this New Orleans barbeque shrimp recipe.

1. Olive Oil. Use this to sauté your aromatics.
2. Aromatics. Roughly chop green onions and garlic cloves for a delicious foundation of flavor.
3. Head on shrimp. The key to perfectly cooked shrimp with loads of flavor is keeping the shell and head attached. You can always remove/chop them off afterward for kids and picky eaters. You can use fresh or frozen shrimp, but make sure they're jumbo.
4. Butter. This recipe requires a full stick of butter. It's the base of the sauce and is the key to bold, buttery flavor and a supremely smooth sauce.
5. Beer IPA. India Pale Ale has citrusy or floral notes, which add a distinct depth and complexity to the dish. The hop bitterness also complements the richness of the butter and the smokiness of paprika.
6. Worcestershire Sauce. This contributes a savory, umami-rich taste that complements the beer.
7. Lemon. Seafood and citrus just go together. Slice the lemons in half for juice and garnish.
8. Parsley. This adds a fresh pop of flavor.
9. Seasoning. For added spice and flavor, season with cayenne pepper, smoked paprika, and cajun seasoning.
10. Hot Sauce. Opt for a thin hot sauce like Crystal because thicker sauces like Tapatio's or Frank's won't emulsify as well.
11. Crusty Bread.

How to Make New Orleans BBQ Shrimp

The key to this dish is building flavors by gradually adding ingredients.

Clean shrimp, pat dry, then set it aside. Bring a large skillet to medium-high heat, then add olive oil, green onion, and garlic. Sauté until the ingredients become soft and fragrant.

Add Worcestershire sauce and beer to the pan, allowing the sauce to bubble and reduce. Then pour in smoked paprika, cajun seasoning, and cayenne pepper.

Add in half of the butter slices and stir until combined and melted. Squeeze in lemon juice and stir. Taste for flavor and adjust seasonings based on taste.

Finally, add the shrimp. Lay them flat, ensuring each shrimp has room to cook and become coated with sauce. Once one side of shrimp begins to cook through and turn pink, add the remaining butter slices on top. Then flip shrimp over and allow to cook another 2-3 minutes.

While the shrimp are cooking, baste the shrimp with the sauce that has developed in the pan. Pour in a few dashes of hot sauce and top with fresh parsley.

Remove the BBQ shrimp from the heat and allow it to cool. Serve with fresh lemon slices and crusty bread and finally, enjoy!

Tips and Tricks

• Watch the salt. Use unsalted butter if your cajun seasoning contains salt.
• Preheat the skillet well before adding the ingredients. A hot skillet ensures a quick and flavorful sauté.
• Don't add all the butter at once. Instead, add half and stir, then add the rest later for an emulsified sauce.
• Do not overcook the shrimp. If so, they'll be rubbery and tough to peel.

Recipe Variations & Substitutions

• Spicy. Adjust the heat by adding more or less cayenne pepper and hot sauce.
• Peeled Shrimp. If head-on, shell-on shrimp really gives you the ick, add the removal to your prep time.
• No Alcohol. Use seafood stock, chicken stock, or vegetable stock instead of beer if you want to avoid alcohol.

How to Store Leftovers

Store leftover BBQ shrimp in an airtight container in the fridge for 2-3 days. Gently reheat them on the stovetop over medium-low heat with a pat of butter or some oil.

FAQ

What is a good side dish for New Orleans BBQ shrimp?

This shrimp pairs well with a hearty bread like a French baguette or Texas Toast. Serve it over rice, pasta, grits, or salad. Add a cold beer to wash it down with.

What wine goes with New Orleans BBQ shrimp?

Pair this dish with a dry white wine. Sauvignon Blanc is a delicious pairing with seafood.

How do you eat New Orleans shrimp?

BBQ shrimp is supposed to be eastern with your hands, to remove the shell, and sop up the sauce with bread. It will get messy so this is a fun meal to enjoy outside on a butcher paper or newspaper-lined table or bench.

I HOPE YOU ENJOY THIS LOUISIANA BBQ SHRIMP RECIPE!

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