New Orleans BBQ Shrimp Recipe
New Orleans BBQ Shrimp is a recipe that is loaded with the flavors of the French Quarter.
Spicy rich buttery sauce smothering wild caught gulf shrimp served w/ pretzel bread for dipping
The Original New Orleans BBQ Shrimp Recipe
I know what you’re thinking, have those lovely people in the big easy had one too many cocktails on bourbon street.
How in the world can you call something barbecue that’s not smoked or grilled, doesn’t have anything even slightly resembling bbq sauce and is served in a skillet full of butter.
As the story goes barbecue shrimp first arrived in Uptown New Orleans at a restaurant called Pascal’s Manale in the 1950’s.
A customer had just returned from Chicago on business where he had a dish loaded with shrimp, butter and pepper.
The chef at Pascals attempted to recreate the dish and apparently exceeded the expectations creating an even tastier recipe.
Soon after other chefs around town began creating their own renditions of this now iconic Nola Dish.
Today you will find the BBQ shrimp served all over town each with a rich buttery sauce and beautiful gulf shrimp.
Worcestershire and creole or Cajun seasoning is commonly used to add flavor to the butter with white wine or beer rounding out the sauce.
Ingredient List to make New Orleans BBQ Shrimp
- Jumbo Shrimp
- Worcestershire sauce
- Sliced Scallions
- Crystal Louisiana Hot Sauce
- Lemon Juice
- Sriracha Chili Oil or Olive Oil
- Redfish Magic Cajun Seasoning
- Chopped Garlic
- Smoked Paprika
My Version of New Orleans BBQ Shrimp
I’ve traveled to New Orleans many times and my aunt even grew up just outside the city in Slidell. It’s a fantastic food scene with amazing bars and restaurants on every corner.
As a Maryland native I have a fondness for all things seafood so barbecue shrimp is a dish right up my alley.
When researching this recipe I figured why not start with one of the most well known recipes from the iconic Commander’s Palace.
I used beer, worcestershire and the best Cajun spice on the market Chef Paul’s Redfish Magic.
What kind of Shrimp to Buy for BBQ Shrimp
For New Orleans BBQ Shrimp I think bigger is better. I recommend using at least a 16/20 ct. size shrimp but for my recipe I used even larger.
10/15 ct. If you’re unfamiliar with how shrimp are sized and sold it’s the amount of shrimp it takes to make up one pound. For example 10/15 count shrimp will contain between 10 to 15 shrimp per pound.
Wild Caught Gulf Shrimp are the gold standard when it comes to a high quality shrimp. Most shrimp are frozen immediately after being caught so don’t be discouraged from buying frozen shrimp.
I find that fresh shrimp are often a few days old and already have an off smell needing to be cooked immediately. frozen shrimp can be thawed quickly by running the shrimp under cold water.
When possible buy shrimp that have the shell still on. This will protect them during the cooking process.
Tips For Preparing New Orleans Style Barbecue Shrimp
- Rinse the shrimp under cold water then pat dry before seasoning.
- let the shrimp sit in the seasoning for 10 minutes while your pan heats up to help the shrimp absorb more flavors.
- This dish cooks quickly so have all of your ingredients prepped and ready so you don’t overcook the shrimp.
- As soon as the shrimp are cooked remove them from the skillet. Then reduce the sauce by half.
- Remove the skillet from the heat before adding the butter 2 tbsp at a time. This will help thicken the sauce and prevent it from breaking.
- Whisk constantly while adding the butter.
- Serve With Crusty Toasted Bread for Dipping
More Awesome Appetizer Ideas
- Brat Roll Tailgate Appetizer
- Bang Bang Shrimp Dip
- Smoked Bacon Wrapped Onion Rings
- Old Bay Honey Grilled Wings
New Orleans Style Barbecue Shrimp
- 9" Cast Iron Skillet
- Sliced Pretzel Bread Optional
- Season Shrimp with sriracha chili oil, Redfish Magic Seasoning and Smoked Paprika. Slice Lemon into about 6 wheels, chop parsley and slice scallions
- Heat up cast iron skillet to medium high. place shrimp in the pan and cook for about 30 seconds on each side then add, beer, Worcestershire, Hot sauce, garlic, lemon juice and lemon wheels, parsley and scallions. Simmer until shrimp are fully cooked. About 3-5 minutes
- Remove shrimp from the skillet and reduce sauce by half. turn off heat and begin whisking in the butter 2 tbsp at a time whisking constantly until the whole stick of butter is fully emulsified into the sauce. Add shrimp back in and coat with the sauce. Served with toasted Pretzel Bread.