new orleans bbq shrimp recipe

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The Best new orleans bbq shrimp recipe

I’ve always loved New Orleans-style BBQ shrimp—simple enough to make on a weeknight but so flavorful it feels like a celebration. There’s something about the smoky, tangy sauce clinging to those succulent little shells that makes every bite feel like a little treat, even when life gets busy. My kids swear by it too; they’ll beg for seconds just because it’s easy to eat with their hands, and honestly, I don’t blame them. It’s the kind of dish that doesn’t need a fancy spread—just a cast-iron skillet and a little patience—and it turns even the simplest meal into something special.

I love this recipe because it’s versatile. You can serve it over rice for a quick dinner, toss it with pasta for a weeknight meal, or just eat it straight off the plate with a side of crusty bread. It’s got enough heart to feel indulgent without being heavy, and the shrimp stay tender and juicy even when cooked quickly. Plus, shrimp are a lean protein, so it’s a smart choice if you’re watching what you eat without sacrificing flavor. My family’s favorite part? The way the sauce caramelizes a little on top, giving it that perfect sweet-and-savory balance. It’s the kind of dish that feels like a little party in your mouth every time.

New Orleans-Style BBQ Shrimp with Creole Sauce

New Orleans-Style BBQ Shrimp with Creole Sauce

4.5 from 1173 votes

A bold, tangy shrimp dish inspired by New Orleans flavors, featuring a smoky tomato-based sauce and crispy garlic butter for a restaurant-quality bite. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
For the Creole Sauce
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • Salt and black pepper to taste

👨‍🍳Directions

  1. 1
    Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cayenne, salt, and black pepper until evenly coated.
  2. 2
    Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. 3
    In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in tomato sauce, Worcestershire sauce, vinegar, thyme, onion powder, salt, and pepper. Simmer for 5 minutes until slightly thickened.
  4. 4
    Return shrimp to the skillet, spooning sauce over them. Cook for 1–2 minutes more to warm through. Serve immediately with crusty bread or over rice.

🔧Equipment

  • Skillet (cast iron preferred)
  • Mixing bowl
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 12🥦Dietary Fiber: 1🍬Sugars: 6🥩Protein: 25

📝Notes

Tips: For extra smokiness, add a dash of liquid smoke to the sauce. Garnish with chopped parsley or a sprinkle of red pepper flakes for heat. Store leftovers in the fridge for up to 3 days.

Watch Video Of How New Orleans-Style BBQ Shrimp with Creole Sauce Works

This shrimp dish is always a crowd-pleaser because it’s simple enough to impress guests while still feeling special, and the smoky, sweet flavors make it perfect for any occasion—whether you’re serving it at a casual summer barbecue or a cozy holiday meal. Plus, it’s quick to prep and cook, so you can focus on enjoying the company instead of stressing over last-minute details.

❓ Frequently Asked Questions About New Orleans-Style BBQ Shrimp with Creole Sauce

How do I know when the shrimp are cooked through?

Cook shrimp until the flesh is opaque and slightly pink at the center, about 2 to 3 minutes per side for medium-sized shrimp. A simple test is to press gently—they should feel firm but still yield slightly. Overcooking can make them rubbery, so keep an eye on them toward the end of cooking.

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Can I substitute white wine for the bourbon in the marinade?

Yes, you can use a dry white wine like Sauvignon Blanc or Pinot Grigio as a substitute. For best flavor, reduce the marinating time slightly to 15–20 minutes instead of 30, as wine won’t caramelize as deeply as bourbon.

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What if I don’t have smoked paprika or cayenne?

Skip the smoked paprika and use regular paprika instead—it won’t change the taste much. For heat, add a pinch of cayenne or a dash of hot sauce to the rub if you’re craving spice. The sauce itself is mild enough that you won’t notice a difference.

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How long should I let the shrimp marinate before grilling?

For maximum flavor, marinate the shrimp for at least 30 minutes, but don’t exceed an hour. The longer they sit, the deeper the bourbon and spices will infuse. If you’re short on time, a quick 15-minute marinade works fine.

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Can I make this recipe ahead of time and reheat?

Yes, you can prep the marinade and shrimp up to 2 days ahead. Store the marinated shrimp in an airtight container in the fridge. Grill or pan-sear them fresh just before serving to avoid drying out. For the sauce, make it fresh to keep it bright and tangy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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