New Orleans BBQ Shrimp: How to Cook It Like a Local

If there’s one dish that captures the bold, unapologetic flavors of New Orleans cuisine while completely misleading visitors with its name, it’s New Orleans BBQ Shrimp. Despite what the name suggests, you won’t find any barbecue sauce, grills, or smokers involved in this iconic NOLA specialty. What you will discover is a mouthwatering, butter-rich dish that showcases the Gulf’s spectacular seafood in a sauce so good you’ll want to drink it straight from the bowl (and locals often do!).

As someone who’s spent years perfecting this classic recipe, I’m excited to share the authentic techniques and insider tips that transform simple ingredients into one of the Crescent City’s most beloved dishes. Whether you’re missing the vibrant flavors of New Orleans or simply looking to expand your seafood repertoire, this recipe will transport your taste buds straight to the French Quarter.

How to Make New Orleans BBQ Shrimp

Quick Overview

New Orleans BBQ Shrimp is one of those deceptively simple dishes that delivers massive flavor with minimal effort. The star of this show is undoubtedly the sauce – a rich, buttery emulsion infused with bold spices, fresh herbs, and the natural sweetness of the shrimp. What makes this dish truly special is how the head-on shrimp (yes, keeping the heads is crucial) release their flavorful juices into the sauce, creating a depth of flavor that’s impossible to achieve any other way.

Despite its restaurant-quality results, this dish comes together in just 25 minutes from start to finish – 10 minutes of prep and 15 minutes of cooking time. The technique is straightforward enough for novice cooks, yet the results are impressive enough to serve to your most discriminating dinner guests. Best of all, the entire recipe cooks in a single skillet, meaning less cleanup and more time enjoying this New Orleans classic.

The Ingredients I Use to Bring My New Orleans BBQ Shrimp to Life

For the Shrimp:

• 2 pounds large Gulf shrimp (16-20 count), head-on and shell-on
• 2 tablespoons Creole seasoning
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper (adjust according to heat preference)

For the Sauce:

• 8 tablespoons (1 stick) unsalted butter, divided
• 6 garlic cloves, minced
• 1 medium onion, finely diced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 2 teaspoons paprika (preferably smoked paprika)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• ¼ cup seafood stock or chicken broth
• 2 tablespoons hot sauce (Crystal or Louisiana brand preferred)
• 1 teaspoon kosher salt (adjust to taste)

For Garnish:

• 4 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Lemon wedges

Step-by-Step Instructions

Preparing the Shrimp

1. Leave the heads and shells on: This step is essential for achieving authentic flavor. If you’re using frozen shrimp, make sure to thaw them fully in the refrigerator overnight. After thawing, rinse them under cold water and gently pat them dry with paper towels.
2. Season the shrimp: In a large bowl, toss the dried shrimp with Creole seasoning, black pepper, and cayenne until evenly coated. Allow them to sit and absorb the seasonings while you prepare other ingredients (about 5 minutes).
3. Prepare your mise en place: Measure and prepare all remaining ingredients before starting to cook, as this dish comes together quickly once you begin.

Cooking the Dish

1. Heat the skillet: Place a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Allow it to become hot, about 1-2 minutes.
2. Begin building flavor: Add 4 tablespoons (half stick) of butter to the hot skillet. Once it melts and begins to foam slightly, add the minced garlic and diced onion. Sauté for 2-3 minutes until the onions become translucent but not browned.
3. Create the sauce base: Add the Worcestershire sauce, lemon juice, paprika, oregano, thyme, and bay leaves to the skillet. Stir to combine and cook for 1 minute to bloom the spices and release their aromatic oils.
4. Add liquid and reduce: Add the seafood stock or chicken broth along with the hot sauce. Bring the mixture to a simmer and let it cook for 2–3 minutes to reduce slightly.
5. Add the shrimp: Place the seasoned shrimp in a single layer in the skillet. Cook for 2 minutes on the first side, then flip each shrimp and cook for an additional 1-2 minutes on the second side. The shrimp should just begin to curl and turn pink, but not be fully cooked yet.
6. Finish with butter: Reduce the heat to medium-low. Add the remaining 4 tablespoons of butter, a tablespoon at a time, swirling the pan after each addition until the butter is fully incorporated into the sauce. This creates a rich, emulsified sauce. Be careful not to let the sauce boil once the butter is added, as it may break.
7. Complete cooking: Cook for an additional 2–3 minutes, occasionally basting the shrimp with the sauce, until they’re just cooked through. They should be pink, opaque, and tender. Avoid overcooking, as this can make them tough.
8. Rest briefly: Take the skillet off the heat and let the dish sit for 1–2 minutes to allow the flavors to come together.

Serving

1. Garnish: Sprinkle the cooked dish with sliced green onions and chopped parsley.
2. Serve immediately: Transfer the shrimp and plenty of sauce to warm serving bowls or plates. Include lemon wedges on the side for an extra brightness at the table.

What to Serve New Orleans BBQ Shrimp With

In New Orleans, this dish is traditionally served with these accompaniments:

• French Bread: A crusty French bread loaf is absolutely essential for sopping up the incredible sauce – locals consider this non-negotiable! Slice the bread and lightly toast it to provide the perfect vehicle for that buttery goodness.
• Southern-Style Biscuits: For a heartier option, flaky, buttery biscuits make an excellent sauce-delivery system and complement the richness of the dish.
• Simple Green Salad: A light salad with a vinaigrette dressing provides a fresh, acidic counterpoint to the rich, buttery shrimp. Consider arugula with a simple lemon vinaigrette.
• Grilled Asparagus or Green Beans: For a vegetable side that stands up to the bold flavors, simply grilled asparagus or green beans with a touch of lemon work beautifully.
• Cold Beer: The locals’ beverage of choice with this dish is typically a cold Abita Amber or other light amber beer to complement the spicy, rich flavors.
• Sweet Tea: For a non-alcoholic option, sweet tea is the quintessential Southern pairing that balances the spiciness of the dish.

Top Tips for Perfecting New Orleans BBQ Shrimp

Shrimp Selection and Preparation

• Never skip the heads and shells: This might be the most important tip. The heads and shells contain fat and flavor compounds that create the signature richness of New Orleans BBQ Shrimp. If you absolutely must use peeled shrimp, consider adding a tablespoon of shrimp paste to the sauce to compensate for the lost flavor.
• Size matters: Use large shrimp (16-20 count per pound) for this dish. They stand up better to the cooking process and provide a better ratio of meat to sauce.
• Gulf shrimp are ideal: If available, Gulf shrimp have the sweetest flavor for this dish. Wild-caught domestic shrimp are the next best option.
• Devein but keep shells intact: You can devein the shrimp while keeping the shells on by using scissors to carefully cut along the back of the shell and removing the vein. This gives diners the best of both worlds – the flavor from the shells but easier eating.

Sauce Perfection

• Temperature control is crucial: Keep the sauce at a simmer rather than a full boil, especially after adding butter. High heat can break the emulsion and result in a greasy rather than silky sauce.
• Butter quality matters: Use the best quality unsalted butter you can find. The butter is a primary flavor component, not just a cooking medium.
• Fresh spices make a difference: If your dried herbs and spices have been sitting in your pantry for years, consider replacing them before making this dish. The difference in flavor is remarkable.
• Homemade stock option: For an even more flavorful sauce, make a quick shrimp stock by simmering the shells from a separate batch of shrimp with water, onion, and bay leaf for 20 minutes, then straining.

Cooking Technique

• Use the right pan: A heavy-bottomed skillet or cast iron pan provides even heat distribution and helps prevent burning the garlic or breaking the sauce.
• Don’t overcrowd: Cook the shrimp in a single layer. If your pan isn’t large enough, cook in batches rather than piling them on top of each other.
• Watch cooking time carefully: Shrimp cook very quickly and become tough when overcooked. They should just turn pink and opaque – remember they’ll continue cooking slightly from residual heat after you remove the pan from the stove.
• The swirl technique: When adding the final butter, lift the pan off the heat and swirl rather than stirring. This helps create a silky emulsion rather than a broken sauce.

Storing and Reheating Tips

New Orleans BBQ Shrimp is truly at its best when freshly made and served immediately. However, if you do have leftovers:

Storage Methods

• Refrigeration: Store leftover shrimp and sauce in an airtight container for up to 2 days in the refrigerator. The butter in the sauce will solidify when cold – this is normal.
• Freezing: This dish doesn’t freeze well due to the butter-based sauce and the texture of the shrimp. I don’t recommend freezing leftovers.
• Sauce only: If you want to prepare ahead, consider making just the sauce (before adding the final butter) and refrigerating it for up to 3 days. When ready to serve, reheat the sauce, add the butter, and cook the fresh shrimp.

Reheating for Best Results

• Low and slow is key: Reheat leftovers gently over low heat in a covered skillet until just warmed through, about 5 minutes. High heat will cause the shrimp to toughen and may break the sauce.
• Add moisture: When reheating, add a tablespoon or two of water or stock to loosen the sauce if needed.
• Butter refresh: Adding a small amount of fresh butter (about 1 tablespoon) when reheating can revitalize the sauce’s silky texture.
• Shell removal option: For leftovers, you may find it easier to peel the shrimp before storage, though some flavor will be lost. In this case, be sure to store all the cooking liquid with the peeled shrimp.

Although many visitors to New Orleans are initially puzzled by the name of this dish (wondering, “Where’s the BBQ sauce?”), Just one bite of authentic New Orleans BBQ Shrimp quickly clears up the confusion. The sweet Gulf shrimp, fiery Creole spices, and luxuriously rich butter sauce come together to create a flavor that’s distinctly New Orleans—bold, decadent, and truly unforgettable.

By following this authentic recipe and the detailed tips, you’ll be cooking this iconic dish just like the locals do – and don’t forget the French bread for sopping up every last drop of that liquid gold sauce. As we say in New Orleans, “Laissez les bons temps rouler” – Let the good times roll!

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