New Orleans BBQ Shrimp

The first time I had BBQ shrimp in New Orleans, I sat at a tiny table in the French Quarter while rain drummed against the window. My server warned me about the mess but said nothing about the flavor that was about to change everything. I spent the next hour peeling shrimp with buttery fingers, dragging crusty bread through a sauce so good I wanted to drink it straight from the bowl.

Last Mardi Gras, I made this for friends who had never been to New Orleans. We crowded around the kitchen island, peeling shrimp and arguing over who got the last piece of bread soaked in sauce. By the time we finished, someone had already asked when I was making it again.

Ingredients

• Large raw shrimp shell-on deveined: The shells are essential here as they release incredible flavor into the sauce during cooking
• Unsalted butter: Forms the rich base of the sauce and helps carry all those spices
• Olive oil: Prevents the butter from burning and adds a nice fruity undertone
• Garlic cloves minced: Fresh garlic is nonnegotiable for that authentic Creole depth
• Worcestershire sauce: Adds umami and that subtle savory backbone the recipe needs
• Fresh lemon juice: Cuts through the richness and brightens the whole dish
• Creole or Cajun seasoning: The spice blend that makes this distinctly New Orleans
• Smoked paprika: Provides a gorgeous color and subtle smokiness
• Dried thyme: An earthy herb that balances the bold spices
• Green onions and fresh parsley: Fresh finish that adds color and a mild bite
• French baguette: Absolutely essential for soaking up every drop of that sauce

Instructions

Prep the shrimp:

Rinse them well and pat them completely dry with paper towels. Keep those shells on because they are where the real flavor lives.

Build the sauce base:

Melt butter with olive oil in a large skillet over medium heat. Add garlic and let it sizzle for just one minute until your kitchen smells amazing.

Create the spice mixture:

Pour in Worcestershire sauce, lemon juice, and all your spices. Let everything bubble together for about 30 seconds until the spices bloom and become fragrant.

Cook the shrimp:

Add shrimp to the pan and toss them until they are coated in sauce. Cook for 3 to 4 minutes per side until they turn pink and opaque.

Finish and serve:

Stir in green onions and parsley for that final pop of fresh flavor. Transfer everything to a big bowl or platter with plenty of sauce.

Save

My husband proposed the second time I made this recipe. He said it was because I was smart and funny but I suspect it might have been the sauce.

Getting The Right Shrimp

Look for wild caught Gulf shrimp if you can find them. They have a sweeter more delicate flavor that really shines in this simple preparation. Farm raised shrimp work perfectly fine but Gulf shrimp take this dish to another level.

Bread Matters More Than You Think

A proper baguette with a crispy crust and soft interior is nonnegotiable here. You want bread that will hold up when dipped in sauce but still soak up all that buttery goodness. Get it fresh the same day you plan to cook.

Make It Your Own

This recipe welcomes variation based on your spice tolerance and preferences. The foundation stays the same but you can adjust the heat level and seasonings to suit your taste.

• Add more cayenne if you like things fiery
• Throw in some Andouille sausage for extra protein and smoky depth
• Double the garlic because more garlic is never a bad thing

Save

Gather your favorite people and pour some cold drinks. This is the kind of meal that turns dinner into an event.

Recipe FAQs

→ What type of shrimp is best for this dish?

Large, raw shrimp with shells on and deveined are ideal to retain flavor and moisture during cooking.

→ Can I adjust the spice level?

Yes, modify the cayenne pepper amount to suit your preferred heat, or omit it for a milder taste.

→ Why keep the shrimp shells on?

Cooking shrimp with shells enhances the flavor and helps lock in juices for a tender result.

→ What is the best bread to accompany this dish?

A crusty French baguette is perfect for soaking up the rich, spicy sauce.

→ Can this be prepared ahead of time?

For deeper flavor, marinate the shrimp in the seasoning for 15 minutes before cooking, but best served fresh.

→ What tools are needed for preparation?

A large skillet, knife, cutting board, measuring spoons, and serving platter are required for easy preparation.