The soul of Louisiana comes alive in this irresistible New Orleans-Style Barbecue Shrimp dish. Unlike traditional barbecue, this recipe cooks the shrimp in a smoky, zesty Worcestershire-based sauce loaded with garlic, butter, lemon juice, and bold Creole spices. It’s saucy, aromatic, and unapologetically rich.
Whether you’re cooking to impress guests or indulging in a flavorful weeknight meal, this shrimp dish delivers. Best served with warm, crusty baguette to soak up the vibrant sauce, every bite brings the heat and heart of the Big Easy right to your plate.
Full Recipe:
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1/2 cup (4 oz) cold unsalted butter, cut into pieces, divided
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2 dried or fresh bay leaves (optional)
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3 garlic cloves, minced
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1 tablespoon Creole or Cajun seasoning
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3/4 teaspoon freshly ground black pepper
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3/4 cup low-sodium chicken broth
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1/3 cup Worcestershire sauce
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2 tablespoons fresh lemon juice (from 1 lemon)
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1 1/2 pounds jumbo (16/20) unpeeled raw shrimp
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Chopped fresh parsley, optional, for garnish
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Warm crusty baguette, for serving
Directions:
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Melt 3 tablespoons of butter in a large cast-iron skillet over medium-high heat, stirring occasionally, until the butter foams and smells nutty, about 4 minutes.
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Add bay leaves (if using), minced garlic, Creole seasoning, and black pepper. Stir constantly until fragrant, about 1 minute.
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Pour in the chicken broth, Worcestershire sauce, and lemon juice. Bring to a vigorous simmer and cook until the sauce reduces to about 2/3 cup and coats the back of a spoon, about 6–8 minutes.
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Add the shrimp, reduce the heat to medium, cover, and cook while stirring often until shrimp turn pink and are just cooked through—about 4 minutes.
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Turn off heat and stir in the remaining 5 tablespoons of butter until melted and sauce is rich and glossy, 1–2 minutes.
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Garnish with parsley and serve immediately with crusty bread to soak up the sauce.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 357 kcal | Servings: 4 servings
The Origins of New Orleans-Style Barbecue Shrimp
New Orleans-style barbecue shrimp is a classic dish that captures the heart and soul of Louisiana’s culinary heritage. Despite its name, this dish isn’t cooked on a barbecue grill nor does it involve traditional barbecue sauce. Instead, the term “barbecue” refers more to the deeply seasoned, smoky-red, buttery sauce that cloaks every bite of succulent shrimp. This is Creole cooking at its finest—spicy, tangy, and unapologetically rich.
The dish originated in the mid-20th century at Pascal’s Manale, a famous restaurant in Uptown New Orleans. The story goes that a regular customer who had recently visited Chicago asked the chef to recreate a spicy shrimp dish he’d eaten there. The result was something entirely unique: jumbo Gulf shrimp simmered in a Worcestershire-based sauce loaded with garlic, butter, pepper, and seasonings. Over the years, the recipe has spread far beyond Louisiana, becoming a favorite across the United States and even internationally.
What Makes This Dish Unique
One of the most defining features of this dish is the use of shell-on jumbo shrimp, which are key to achieving the intense flavor. The shells help to enrich the sauce as the shrimp cook, releasing subtle flavors that would otherwise be missing if peeled shrimp were used. Many chefs argue that removing the shells before cooking robs the dish of its essential character. Plus, leaving them on encourages a hands-on eating experience that’s part of the fun.
Another standout feature is the sauce, which balances the boldness of Worcestershire with fresh lemon juice, black pepper, garlic, and Creole or Cajun seasoning. Unlike many sauces that are thickened with flour or cornstarch, this one is reduced to intensify its flavor and then finished with a generous amount of cold butter. The result is a silky, glossy sauce that clings to every bite.
This sauce is not just an accompaniment—it’s the star of the show. That’s why serving this dish with warm, crusty bread is non-negotiable. The bread acts as a sponge, sopping up every drop of that rich, spicy liquid gold.
Cultural Significance and Culinary Roots
New Orleans is a melting pot of cultures—French, Spanish, African, Italian, and Native American influences come together in its food. Barbecue shrimp embodies this multicultural culinary landscape. The dish leans into French techniques, like finishing with butter for richness, while embracing the bold, peppery heat of traditional Southern cuisine.
In New Orleans, meals are more than sustenance—they are an experience. Eating barbecue shrimp is an event in itself. Diners often gather around a shared platter, peeling shrimp with their fingers and dipping hunks of French bread into the sauce. It’s messy, communal, and deeply satisfying—the kind of food that encourages conversation and connection.
It’s also an example of homegrown innovation, showcasing how chefs in Louisiana are masters at transforming humble ingredients into something unforgettable. There’s nothing overly fancy or complicated about the elements of this dish, yet the results are undeniably gourmet.
Why This Dish Works So Well
From a culinary standpoint, barbecue shrimp is a perfect example of balanced flavor design. The Worcestershire sauce provides umami depth, while the lemon juice cuts through the richness of the butter. Garlic and Cajun spices add heat and aromatic intensity. Fresh parsley, added at the end, gives a pop of color and brightness to contrast the dark sauce.
The textural contrast is another reason for its appeal. The shrimp stay juicy and plump thanks to their shells and quick cooking time, while the sauce has just the right viscosity—thin enough to soak bread, but thick enough to cling to the shrimp.
Furthermore, the dish is remarkably quick to prepare. In under 30 minutes, you can produce a restaurant-quality entrée that looks and tastes like it’s been simmering for hours. That makes it ideal for weeknight dinners, special occasions, or even casual entertaining.
Variations and Adaptability
While the traditional recipe is a masterpiece on its own, barbecue shrimp also offers room for personalization. For instance, some cooks like to add beer or white wine to the sauce to introduce additional depth. Others may use different spice blends, such as smoked paprika or cayenne, to tailor the heat level to their liking.
Though the dish typically calls for jumbo shrimp, you can substitute with smaller shrimp or even langoustines or prawns if desired. However, keep in mind that cooking times will vary.
Vegetarian adaptations are rare, but the sauce itself can be used as a bold dipping sauce for grilled vegetables or as a dressing for a warm potato salad with a Southern twist.
The dish also scales easily. Hosting a large dinner party? Double or triple the sauce and make a giant pan of shrimp. Cooking for two? Cut the quantities and serve it alongside a green salad and glass of cold Sauvignon Blanc.
Tips for Success
To make the most of your barbecue shrimp experience, here are some expert tips:
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Use shell-on shrimp whenever possible. They impart more flavor to the sauce and stay juicier during cooking.
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Don’t overcook the shrimp. They only need about 3–4 minutes until they’re just opaque and pink. Overcooked shrimp turn rubbery fast.
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Finish the sauce with cold butter off the heat. This helps emulsify the sauce and gives it a luxurious texture without breaking.
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Warm the bread. A freshly warmed baguette with a crunchy exterior and soft center is the perfect vehicle for sopping up sauce.
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Serve immediately. This dish is best eaten hot from the stove, as reheating can cause the shrimp to become tough and the sauce to lose its silky consistency.
Pairings and Serving Ideas
Barbecue shrimp is versatile when it comes to pairing. While it’s often served with French bread and nothing else, you can expand the meal with several sides:
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Creamy grits or buttery mashed potatoes to soak up the sauce
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Coleslaw for a crunchy, acidic contrast
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Charred corn on the cob or roasted okra for a Southern flair
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A light arugula salad with citrus vinaigrette to balance the richness
Drink pairings include a crisp white wine like Sauvignon Blanc, a citrusy IPA, or even a chilled glass of sparkling rosé to complement the dish’s spice and butter.
Conclusion
New Orleans-style barbecue shrimp is more than just a recipe—it’s a celebration of bold flavors, cultural heritage, and the joy of communal eating. Its rich, spicy sauce, quick cooking time, and sensory appeal make it a standout dish whether you’re cooking for a crowd or indulging solo. From its humble beginnings in a New Orleans restaurant to kitchens around the world, this dish has stood the test of time for good reason.
It combines tradition with ease, boldness with balance, and simplicity with sophistication. The next time you’re craving something comforting, flavorful, and just a bit indulgent, this iconic Southern shrimp dish is a must-try. Don’t forget the napkins—and an extra loaf of bread.