new orleans style barbecue shrimp recipe

The Best new orleans style barbecue shrimp recipe

New Orleans barbecue shrimp has nothing to do with a grill or a bottle of barbecue sauce. The shrimp cook in a skillet with butter, Worcestershire, garlic, lemon, and a generous amount of black pepper, and the sauce is the part everyone at the table really wants. I make it at least twice a month because it is quick, the ingredients are things I already keep in my kitchen, and it tastes like something I ordered in a restaurant.

My kids ask for it by name. They spoon the sauce over rice and drag bread through whatever is left in the pan. My husband and I have eaten it straight from the skillet with a fork more than once. It works on a Tuesday when I get home late and I still have to get everyone fed, and it works on a Saturday when friends come over, since the whole thing takes about 15 minutes once the shrimp are peeled.

Shrimp is lean protein and nothing here gets breaded or dropped in a fryer, so the dish stays on the lighter end without tasting like a compromise. The butter is real and I do not cut it back, because it is what makes the sauce worth sopping up. Serve it with rice and a green vegetable and dinner is done.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How New Orleans Style Barbecue Shrimp Works

This New Orleans style barbecue shrimp is my go to when I need something that feels special but does not keep me in the kitchen all night, and it works just as well for a weeknight dinner as it does for a crowd. I make it for family gatherings because everyone can scoop their own shrimp and sauce over bread or rice, and picky eaters can take as much or as little as they want. Give it a try the next time you are feeding a group and want a dish that disappears fast.

❓ Frequently Asked Questions About New Orleans Style Barbecue Shrimp

1. Why is it called barbecue shrimp if it isn’t grilled?

The name comes from the sauce, not the cooking method. New Orleans-style barbecue shrimp are sautéed on the stovetop and finished in a dark, buttery sauce built on Worcestershire, lemon, garlic, and black pepper. There’s no grill and no tomato-based barbecue sauce involved. Locals have used the term for decades, and the dish is closely tied to the city’s Creole cooking tradition.

2. Should I use head-on shrimp?

Head-on shrimp are traditional and give the sauce extra flavor, since the fat in the heads melts into the butter as the shrimp cook. If head-on shrimp aren’t available, shell-on shrimp work well and still deliver good flavor. Peeled shrimp will cook faster and the sauce will be a bit less rich, so reduce the simmering time and watch them closely.

3. How spicy is the sauce?

The heat level is entirely up to you. Most versions rely on cayenne and coarsely ground black pepper, and the amount varies widely from kitchen to kitchen. Start with a modest pinch of cayenne, taste the sauce as it builds, and add more toward the end if you want a stronger kick. The butter and Worcestershire mellow the burn, so the dish rarely reads as overwhelmingly hot.

4. What do you serve with barbecue shrimp?

Crusty French bread is the classic pairing, and it’s practically mandatory for soaking up the sauce left in the bowl. Long-grain white rice is another common side and turns the dish into a fuller meal. A simple green salad or steamed vegetables balances the richness. If you serve the shrimp over rice, spoon plenty of the pan sauce on top.

5. Can I make the sauce ahead of time or reheat leftovers?

The sauce is best made fresh, but you can combine the butter, Worcestershire, lemon juice, garlic, and seasonings a few hours ahead and keep it chilled until you’re ready to cook. Leftover shrimp keep for a day or two in the refrigerator, though the shrimp can toughen on reheating. Warm them gently over low heat with a splash of water or extra butter to loosen the sauce, and avoid a hard boil.