This New Orleans BBQ shrimp recipe is saucy, buttery, garlicky, and bursting with Cajun flavor. Don’t be misled by the name — there’s no grill and no barbecue sauce involved. This is the classic New Orleans-style BBQ shrimp: large, juicy shrimp simmered in a rich, Worcestershire-spiked butter sauce with garlic, lemon, herbs, and just the right amount of heat. It’s bold, delightfully messy, and perfect for dunking crusty bread to soak up every last drop.
This dish brings me straight back to my time in New Orleans — sitting at a table with a pile of shrimp, buttery sauce on my hands, and nothing else to worry about. I peeled shrimp with my fingers and ate until I needed a stack of napkins. I recreated that experience at home and the recipe exceeded my expectations. It’s approachable to make and delivers the same restaurant-style flavor at home.
Restaurant-Style BBQ Shrimp Recipe
I aimed to preserve everything that makes the classic version irresistible: a balance of tangy, sweet, savory, and spicy flavors with shrimp so big and juicy you’ll be thinking about them long after the meal. The sauce combines generous butter and garlic with lemon and Worcestershire for brightness and acidity.
Kitchen Highlights: Why This Recipe Works
To get a restaurant-quality result at home, I tested a few techniques that make a difference:
- Shell-on shrimp = more flavor. The shells season the sauce and help keep the shrimp juicy while they simmer.
- Cold butter finishes the sauce. Stirring in cold butter off the heat creates a glossy, rich finish without greasiness.
- Chicken broth to balance acidity. While traditional recipes often use wine or beer, chicken broth keeps the sauce savory and smooth.
BBQ Shrimp Ingredients
(Full ingredient list appears in the recipe card below.)
- Colossal shell-on shrimp: Shell-on shrimp add flavor and juiciness. Note: a lower number indicates larger shrimp (for example, 13/15 are larger than 21/25).
- Worcestershire sauce: Provides the deep, tangy, savory note that defines New Orleans BBQ shrimp.
- Cajun/Creole seasoning: Adds smoky heat — taste the sauce before adding extra salt, as some blends are salty.
- Fresh rosemary and thyme: Add aromatic, earthy balance to the rich butter sauce.
- Chicken broth: Keeps the sauce savory and rounded; dry white wine can be used if you prefer a more traditional version.
How To Make BBQ Shrimp
Prep: If using frozen shrimp, thaw them in cold water, then drain and pat dry.
Step 1: Make the sauce. In a large skillet over medium heat, cook diced onion in olive oil until softened. Add minced garlic, chopped rosemary, Cajun seasoning, brown sugar, garlic powder, and onion powder; cook until fragrant. Stir in butter, sliced lemon, thyme sprigs, Worcestershire, lemon juice, hot sauce, chicken broth, and bay leaves. Bring to a gentle simmer and cook until the sauce slightly thickens.
Step 2: Cook the shrimp. Add the shrimp to the skillet and cook until they turn pink and curl into a loose “C” — about 4–5 minutes depending on size. Remove from heat, stir in cold butter until melted to finish the sauce, and sprinkle with fresh parsley before serving.
Expert Tips
- Use fresh shrimp when possible: If buying fresh, cook within 24 hours for best flavor.
- Watch cooking time carefully: Shrimp cook quickly. Remove them when they form a loose “C”; a tight “O” means they’re overcooked.
Serving Suggestions
Serve BBQ shrimp with plenty of crusty bread to soak up the sauce. It also pairs well with buttery Cajun corn on the cob, cold sweet tea, or a cold beer. For heartier meals, serve alongside red beans and rice, Louisiana dirty rice, or buttermilk cornbread.
Recipe FAQs
The name can be misleading. New Orleans BBQ shrimp is not grilled and does not use barbecue sauce. Instead, shrimp are cooked in a rich, buttery sauce flavored with garlic, lemon, Worcestershire, Cajun spices, and herbs. The deep, reddish-brown sauce gives the dish its name.
Shell-on shrimp add extra flavor and help keep the shrimp moist, but peeled shrimp can be used for a less messy option.
Yes. Thaw frozen shrimp in cold water, drain well, and pat dry before cooking.
Shrimp are done when they turn pink, opaque, and curl into a loose “C.” If they curl tightly into an “O,” they’re likely overcooked.
More Southern Style Seafood Recipes
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Cajun Shrimp and Grits
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New Orleans BBQ Shrimp Recipe
Equipment
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Large Skillet
Ingredients
- 2 lbs (906 g) Colossal Shrimp, shell on (I used 13-15 size; jumbo 16-20 also works)
- 1 tbsp Olive Oil
- 1 Yellow Onion, diced
- 8 cloves Garlic, minced
- 1 tbsp Fresh Rosemary, chopped
- 2 tbsp Cajun Seasoning
- 1 tbsp Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Lemon, sliced
- 3 sprigs Thyme
- 1/3 cup (80 g) Worcestershire Sauce
- 2 tbsp (30 g) Lemon Juice
- 2 tbsp (30 g) Hot Sauce
- 1/2 cup (120 g) Chicken Broth
- 3 Bay Leaves
- Kosher Salt and Pepper, to taste
- 2 tbsp Salted Butter, cold
- 2 tbsp Parsley, chopped
Instructions
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If using frozen shrimp, thaw in cold water for about 30 minutes, drain, and pat dry.
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Heat olive oil in a large skillet over medium heat. Add diced onion and cook 4–5 minutes until softened. Add garlic, rosemary, Cajun seasoning, brown sugar, garlic powder, and onion powder; cook 2–3 minutes until fragrant.
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Add butter and stir until melted. Add lemon slices, thyme, Worcestershire sauce, lemon juice, hot sauce, chicken broth, and bay leaves. Bring to a low boil, taste and adjust seasoning, then simmer 5–7 minutes until the sauce slightly thickens.
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Add shrimp and cook 4–5 minutes, until they curl into a loose “C” and turn pink. Cooking time varies by shrimp size, so rely on visual cues.
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Remove from heat, stir in cold butter until melted to finish the sauce, and sprinkle with chopped parsley. Serve immediately with crusty bread.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.