new orleans barbecue shrimp recipe
The Best new orleans barbecue shrimp recipe
I also love how this recipe is surprisingly healthy for something so rich. The shrimp is lean and packed with protein, and the sauce relies on natural sweetness from the vinegar and brown sugar rather than heavy cream or excessive oil. It’s easy to customize—swap in extra spices if you like, or serve it with crusty bread or a simple green salad to balance the meal. Plus, it’s ready in under an hour, which means less stress and more time to enjoy the food. My family and I have eaten it countless times, and it’s always a hit, whether we’re grilling out on a warm afternoon or keeping it simple in the kitchen. It’s the kind of dish that feels like a treat without feeling like a guilty indulgence.
Classic New Orleans-Style Barbecue Shrimp
Tender shrimp glazed in a sweet-and-smoky barbecue sauce, perfect for a quick weeknight meal or a festive appetizer. This recipe captures the bold flavors of the Crescent City with minimal effort.
🥘Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp liquid smoke
- 1 clove garlic, minced
👨🍳Directions
-
1
Pat shrimp dry with a paper towel and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. -
2
Add shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until they turn pink and opaque. Remove shrimp and set aside. -
3
In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in ketchup, vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and liquid smoke. Stir until the sauce thickens slightly. -
4
Return shrimp to the skillet, spooning sauce over them. Cook for 1–2 minutes more to let the shrimp absorb the flavor. Serve immediately.
🔧Equipment
- Large skillet
- Mixing bowl
- Wooden spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New Orleans-Style Barbecue Shrimp Works
❓ Frequently Asked Questions About New Orleans-Style Barbecue Shrimp
How do I keep shrimp from sticking to the pan while cooking?
Use a nonstick spray or a small amount of oil (like vegetable or canola) to lightly coat the pan. Pat the shrimp dry with paper towels before seasoning and cooking to ensure they release easily. Cooking over medium heat also helps prevent sticking.
Can I substitute butter for oil in this recipe?
Yes, you can use butter instead of oil, but you’ll need to reduce it slightly first. Melt 1 tablespoon of butter in the pan, then add the shrimp. Butter can burn if left too long, so monitor closely and add more as needed.
What’s the best way to tell when shrimp are done?
Shrimp are ready when they turn opaque white and pink (or orange, depending on the type) and curl slightly. They should release easily from the pan with a fork. Overcooking turns them rubbery, so pull them off the heat just before they reach this stage.
How do I handle shrimp that are slightly frozen?
Thaw the shrimp in the refrigerator overnight or use a microwave-safe bowl on low power for 1–2 minutes. Pat them dry afterward to prevent excess moisture from steaming the sauce. Frozen shrimp can also be cooked directly in the pan, but they’ll take slightly longer to cook through.
