Spicy, Buttery New Orleans BBQ Shrimp (30 Minutes)
New Orleans BBQ shrimp is a rich, buttery stovetop dish with plump shrimp swimming in a tangy, peppery sauce. There is no grill required, just a hot skillet and some crusty bread for sopping up every drop.
It tastes like a special occasion meal but comes together in under 30 minutes, which makes it a real weeknight hero. Serve it with a cold beer and plenty of napkins.
What Makes This BBQ Shrimp So Good
The sauce carries the whole dish. Generous Worcestershire, fresh lemon, and a good amount of butter cook down into a glossy, savory coating with a sharp peppery kick.
It is messy in the best way. You eat it with your hands, dunking bread straight into the pan, and the shrimp stay tender because they finish cooking gently in the sauce rather than over high heat.
Ingredients
- 1 lb large shrimp, peeled and deveined: tails on or off is up to you.
- 1/2 cup unsalted butter: cut into a few pieces so it melts evenly.
- 1/3 cup Worcestershire sauce: this is the backbone of the dish.
- 3 tbsp fresh lemon juice: from about 1 lemon.
- 4 garlic cloves, minced: or use a microplane for a finer texture.
- 1 tbsp Creole seasoning: or a mix of 1 tsp smoked paprika, 1/2 tsp cayenne, and 1/2 tsp dried thyme.
- 1 tsp freshly cracked black pepper: plus more for serving.
- 1/2 tsp hot sauce: like Tabasco, optional but good.
- Kosher salt: to taste.
- Crusty French bread, for serving
Variations / Substitutions
- No Creole seasoning: use the paprika, cayenne, and thyme blend above.
- Make it spicier: double the black pepper and add a pinch more cayenne.
- Add a splash of beer: deglaze the pan with 1/4 cup light beer before adding the butter for a slightly deeper flavor.
- Dairy-free: a high quality plant butter works, though the sauce will not be quite as rich.
Creamy Shrimp Macaroni Salad makes a bright, easy side salad for this shrimp.
How to Make New Orleans BBQ Shrimp
Step 1: Season the Shrimp
Pat the shrimp dry with paper towels. Toss them in a bowl with the 1 tbsp Creole seasoning, 1 tsp black pepper, and a small pinch of salt. Let them sit for 5 minutes while you mince the garlic.
This short rest helps the spices stick and starts building a light crust. A quick pat dry is key: too much moisture and the shrimp will steam instead of searing.
Step 2: Sear the Shrimp
Melt 2 tbsp of the butter in a large skillet over medium-high heat. Once it foams, add the shrimp in a single layer and sear for 1 minute per side. They should turn pink and curl slightly but will not be fully cooked yet. Transfer them to a plate.
Do not crowd the pan. If your skillet is on the smaller side, work in two batches so each shrimp gets a golden edge. The whole point is a quick sear, not cooking them through.
Step 3: Simmer the Sauce
Lower the heat to medium and drop the remaining butter into the same skillet. Add the garlic and cook for 30 seconds, stirring, until fragrant. Pour in the 1/3 cup Worcestershire sauce, lemon juice, and hot sauce. Stir everything together, bring to a gentle simmer, and let it cook for about 2 minutes, until the sauce looks glossy and has reduced just a little. Taste and add a pinch more black pepper if you want it.
The sauce will smell intensely savory, and that is all the Worcestershire working. It should lightly coat a spoon. If it still seems thin, let it bubble for another minute.
Step 4: Garnish and Serve
Remove the skillet from the heat and return the shrimp along with any juices on the plate to the pan. Toss them in the sauce just until coated and cooked through, about 1 minute. Scatter a handful of fresh chopped parsley over the top and carry the skillet right to the table with plenty of crusty bread for dipping.
The shrimp should be plump and glossy. Expect everyone to tear off bread and go straight for the sauce.
Tips for the Best BBQ Shrimp
- Buy the biggest shrimp you can find. 16-20 count per pound holds up far better than smaller ones in this rich sauce.
- Do not walk away during the first sear. That minute per side is all it takes, and the shrimp will finish in the sauce a moment later.
- Have the bread sliced and waiting. The sauce separates slightly if it sits too long, but you just spoon it back over the shrimp and it comes right together.
Cooking times shift a touch depending on shrimp size:
| Shrimp Size (count per lb) | Sear Time Per Side |
|---|---|
| 16-20 (jumbo) | 1½ minutes |
| 21-25 (large) | 1 minute |
| 26-30 (medium-large) | 45 seconds |
Storing Leftovers
- Refrigerate: Store any leftovers in a sealed container for up to 2 days. The sauce will firm up but reheat beautifully.
- Reheating: Warm everything gently in a skillet over low heat, stirring often. A microwave can make the shrimp rubbery, so the stove really is best here.
What to Serve with BBQ Shrimp
A crisp green salad with a sharp vinaigrette cuts through the buttery sauce nicely. For a bigger spread, dish up some dirty rice or simple boiled potatoes tossed in parsley. A cold pale ale keeps everything fresh.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator and pat them very dry before seasoning.
Is this really barbecue if it is not grilled?
No, it is not smoked or grilled at all. The name comes from the tangy, peppery sauce style that New Orleans calls barbecue shrimp.
Can I make the sauce ahead?
You can simmer the sauce a day in advance and refrigerate it. Reheat it gently, then add the seared shrimp to finish just before serving.
What is a good substitute for Worcestershire?
A mix of equal parts soy sauce and water with a splash of molasses and a drop of vinegar comes close, but the flavor will not be identical.
How spicy does this turn out?
With 1 tbsp Creole seasoning and the hot sauce, it lands at a mild to medium warmth. The black pepper gives a pleasant heat rather than a fiery burn.
New Orleans BBQ Shrimp Recipe
Ingredients
Method
- Pat shrimp dry and toss with Creole seasoning, black pepper, and a pinch of salt. Let sit 5 minutes.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Sear shrimp in a single layer 1 minute per side, just until pink, then transfer to a plate.
- Lower heat to medium, add remaining butter and garlic, cook 30 seconds. Stir in Worcestershire, lemon juice, and hot sauce. Simmer 2 minutes until slightly reduced.
- Off the heat, return shrimp and any juices to the skillet, toss to coat and warm through. Garnish with parsley and serve with crusty bread.
Notes
