New Orleans BBQ Shrimp

    You have to make this New Orleans BBQ shrimp! The shrimp are tender and swimming in a rich, buttery garlic sauce. Grab a bib, lick your fingers, and sop up every last drop with crusty bread.

    Cooked and garnished New Orleans BBQ shrimp in a skillet.

    Why You’ll Be Tempted to Lick the Plate

    • It’s true New Orleans Style! My version is buttery, garlicky, and of course has plenty of fresh lemon juice and Worcestershire!
    • It’s simple but done right! The ingredients are simple, and every step matters, so you get big flavor without being complicated.
    • To Die For Sauce! You’ll have plenty for dipping crusty bread and soaking up every last drop, which is the whole point of this dish!

    New Orleans BBQ Shrimp Ingredients

    Overhead shot of labeled New Orleans BBQ shrimp ingredients.
    • Shrimp: Larger shrimp are better–XL or jumbo. You can leave the head and shell on, or remove them if you prefer.
    • Like it Hot? Adjust the heat with Cajun or Creole seasoning, or add hot sauce, cayenne, or red pepper flakes for extra spice.
    • Low Sodium: Control the salt by choosing a low-sodium Creole or Cajun seasoning and adjusting the added salt.
    • Worcestershire: This recipe lives and dies by the Worcestershire. Don’t skip it.

    How to Make New Orleans BBQ Shrimp

    This easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits and hush puppies for a complete southern meal.

    1. Season Shrimp: Combine the shrimp in a large bowl with garlic, Cajun seasoning, paprika, dried thyme, pepper, salt, and cayenne pepper.
    2. Start Shrimp: Heat a large 14-inch skillet over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren’t fully cooked.
    3. Add & Simmer: Add the Worcestershire sauce, lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread.
    Raw shrimp covered in seasonings in a mixing bowl.
    Seasoned shrimp in a skillet with melted butter.
    Worcestershire sauce and lemon added to the skillet.

    How to Cook it in the Oven

    1. Prep: Preheat the oven to 350°F.
    2. Season: Toss the shrimp with garlic, seasonings, Worcestershire, and lemon juice.
    3. Add: Transfer to a 3-quart or 9×13-inch baking dish, then top with lemon slices and dot with butter.
    4. Bake: Bake for 15–18 minutes, stirring halfway. Cook until the shrimp are pink and opaque. Garnish with green onions and serve with crusty bread.
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    New Orleans BBQ Shrimp

    This New Orleans BBQ shrimp is buttery, garlicky, and swimming in a bold sauce that begs for crusty bread.
    Course Appetizer, Dinner, entree, Main Course, main dish
    Cuisine cajun, creole, New Orleans, Southern
    Keyword 15 minute Garlic Shrimp Stir Fry, air fryer coconut shrimp recipe, baked BBQ shrimp, BBQ shrimp, mardi gras, new orleans barbeque shrimp, new orleans barbeque shrimp recipe, new orleans BBQ shrimp, new orleans BBQ shrimp recipe, new orleans-style bbq shrimp
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 392kcal
    Author Alyssa Rivers

    Equipment

    • 1 14-inch skillet

    Ingredients

    • 2 pounds extra-large or jumbo shrimp divined, but with tails and shells still on
    • 1 tablespoon minced garlic sbout 3-4 large cloves
    • 2 teaspoons Cajun seasoning
    • ½ teaspoon paprika
    • ½ teaspoon salt more or less to taste
    • ¼ teaspoon dried thyme
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • ½ cup unsalted butter
    • ¼ cup Worcestershire sauce
    • 2 tablespoons fresh lemon juice
    • 4-5 slices fresh lemon 1 whole lemon
    • ⅓ cup sliced green onions

    Instructions

    • Combine 2 pounds extra-large or jumbo shrimp in a large bowl with 1 tablespoon minced garlic, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon salt, and ¼ teaspoon cayenne pepper.
    • Heat a large 14-inch skillet over medium heat, then add ½ cup unsalted butter and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren't fully cooked.
    • Add ¼ cup Worcestershire sauce, 2 tablespoons fresh lemon juice, and 4-5 slices fresh lemon. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat.
    • Top with ⅓ cup sliced green onions and serve immediately.

    Notes

    Storage, Reheating, & Make Ahead Instructions
    • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Reheat gently in a skillet over medium heat for 2–3 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.
    • Freezer: If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.
    • Make Ahead: Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.
     

    Nutrition

    Calories: 392kcal | Carbohydrates: 9g | Protein: 32g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 1804mg | Potassium: 484mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1888IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 2mg
    Plated New Orleans BBQ shrimp with a wedge of crusty bread.

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