New Orleans BBQ Shrimp Recipe

This post may contain affiliate links. Please see our disclosure policy.

This New Orleans BBQ shrimp recipe is saucy, buttery, spicy, and loaded with Cajun flavor in every bite. And before you ask – no, there’s no grill and no BBQ sauce involved. This is that classic New Orleans-style “BBQ shrimp” situation where big, juicy shrimp simmer in a rich Worcestershire-spiked butter sauce loaded with garlic, lemon, herbs, and just the right amount of heat. It’s bold, messy in the best way, and absolutely made for dunking crusty bread into every last drop of that flavorful sauce.

new orleans bbq shrimp in a bowl with a spoon garnished with fresh parsley and rosemary alongside a piece of crusty bread.

This BBQ shrimp recipe takes me right back to my time in New Orleans – sitting at a table with a pile of big, juicy shrimp, buttery sauce running down my arms, and absolutely zero worries in the world. I’m talking peeling shrimp with my bare hands and eating until I needed a stack of napkins and a moment of silence. Whew. So, I set out to recreate this dish at home and it absolutely exceeded my expectations. It’s an easy recipe anyone can make and I can’t wait to share a piece of my travels with you!

Restaurant-Style BBQ Shrimp Recipe

When testing this recipe, I wanted to keep everything I love about the classic version: a mix of tangy, sweet, savory, and spicy with shrimp so big and juicy you’ll be dreaming about it for years to come. It has the perfect balance of lots of butter and garlic with a little fresh lemon juice and Worcestershire sauce for brightness and acidity.

Kitchen Highlights: Why This Recipe Works

new orleans bbq shrimp in a bowl with sliced lemon next to a glass of sweet tea.

To mimic that restaurant-style quality, I tested a few techniques. Here are the details on how to get it right each time (yes, I’m sharing all of my secrets 😉):

Shell-on shrimp = more flavor. The shells help season the sauce and keep the shrimp juicy while they simmer.
Cold butter finishes the sauce. Stirring in butter off heat helps create a glossy, rich sauce instead of a greasy one.
Chicken broth balances the acidity. Traditional versions often use beer or wine, but broth keeps the sauce savory and smooth.

BBQ Shrimp Ingredients

(full list of ingredients can be found in the recipe card)

Colossal shrimp with the shell on: Shell-on shrimp are key for this recipe! While cooking, the shells trap in that buttery sauce, keeping the shrimp juicy and flavorful. Pro Tip: The lower the number on the shrimp package, the bigger the shrimp — 13/15 shrimp are larger than 21/25.
Worcestershire sauce: Adds deep, tangy, savory flavor and gives New Orleans BBQ shrimp its signature flavor.
Cajun Creole seasoning: Brings bold, smoky, spicy flavor. Some blends can be salty so be sure to taste the sauce before adding additional salt to the pot.
Fresh rosemary and thyme: Add earthy, fragrant flavor that balances the richness of the sauce.
Chicken broth: Keeps the sauce savory and balanced. Dry white wine is more traditional, but I found it a little too acidic during testing. If you prefer it, please feel free to use that instead!

How To Make BBQ Shrimp

Prep: If using frozen shrimp, thaw them in cold water, then drain and set aside.

worcestershire garlic butter sauce in a pan with lemons, onions, and seasonings.

Step 1: Make the sauce. In a large skillet over medium heat, cook the onion in olive oil until softened, then stir in the garlic, rosemary, Cajun seasoning, brown sugar, garlic powder, and onion powder until fragrant. Add the butter, lemon slices, thyme, Worcestershire sauce, lemon juice, hot sauce, chicken broth, and bay leaves. Bring to a light simmer and cook until the sauce is slightly thickened.

shrimp cooking in the butter sauce until pink and just slightly curled.

Step 2: Cook the shrimp. Add the shrimp to the skillet and cook for 4–5 minutes, or until they turn pink and are no longer translucent. Remove from the heat, stir in the cold butter until melted, then finish with fresh parsley.

Expert Tips

If using fresh shrimp, be sure to cook within 24 hours of purchasing for maximum flavor and freshness.
Don’t overcook the shrimp – it’s easy to do! After adding the shrimp, cook until pink and curled into the shape of a “C”. Cooking time will vary with the size of your shrimp so go off of visual cues as opposed to a set time.

Serving Suggestions

Barbecue Shrimp is best served with some crusty bread, a side of some buttery Cajun corn on the cob, and a cold beer or peach sweet tea to wash it all down! Some more options are to serve alongside a pot of red beans and rice or Louisiana dirty rice and a big piece of my Grandma’s buttermilk cornbread!

Recipe FAQs

Why is it called BBQ shrimp?

If you’ve never had BBQ shrimp before, let me explain because the name is a little misleading. There’s no barbecue sauce, no grill, and no smoker involved. Instead, it’s a shrimp dish cooked in a rich, buttery sauce made with garlic, lemon, Worcestershire sauce, Cajun spices, hot sauce, and herbs. It gets its name from the rich, reddish-brown sauce, not from barbecue sauce or grilling.

Do I have to use shell-on shrimp?

Shell-on shrimp give the sauce more flavor and help keep the shrimp juicy, but peeled shrimp will still work if you want a less messy version.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp in cold water, drain well, and pat dry before adding them to the sauce.

How do you know when shrimp are done?

Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape. If they curl tightly into an “O,” they’re probably overcooked.