New Orleans BBQ Shrimp

My tiny apartment kitchen filled with the most incredible aromatics the first time I attempted this New Orleans classic. The butter, garlic, and Creole spices sizzling together created something that felt like magic in a pan. I served it to friends who ended up literally licking the sauce off their plates.

Cooking this dish during Mardi Gras season became an annual tradition. The whole house would smell like a French Quarter restaurant, and neighbors would mysteriously appear at my door asking what I was making.

Ingredients

• Large raw shrimp, shell-on: The shells add incredible depth to the sauce, plus they protect the meat from overcooking
• Unsalted butter: Using unsalted lets you control the salt level with the seasoning blend
• Olive oil: Keeps the butter from burning at higher heat while adding its own fruity note
• Garlic: Fresh minced is non-negotiable here—no jar stuff
• Worcestershire sauce: The secret umami bomb that gives the sauce its restaurant-quality depth
• Fresh lemon juice: Cuts through the richness and brightens everything
• Creole or Cajun seasoning: This is your flavor base—make your own or buy a good one
• Smoked paprika: Adds a subtle smoky backbone
• Dried thyme: Earthy and classic, bridges the gap between all those bold spices
• Green onions and parsley: Fresh finishing touches that add color and bite
• French baguette: Essential—this is practically a utensil

Instructions

Prep the shrimp:

Pat them completely dry with paper towels. Damp shrimp means watery sauce, and we want concentrated flavor here.

Build the base:

Melt the butter with olive oil in your biggest skillet over medium heat. Add the garlic and let it sizzle for just 60 seconds—any longer and it might turn bitter.

Create the sauce:

Pour in the Worcestershire, lemon juice, and all those beautiful spices. Stir until everything is bubbling and fragrant, about 30 seconds.

Add the shrimp:

Toss them in the pan and turn to coat. Cook for 3 to 4 minutes per side. Watch closely—the moment they turn pink and curl, theyre done.

Finish it off:

Stir in the green onions and parsley. Let everything cook together for one final minute, then transfer to a serving bowl immediately. Dont leave the shrimp in the hot pan or theyll keep cooking.

Save

This recipe became my go-to for dinner parties because it looks impressive but takes almost no active time. The best part is watching guests realize they need that bread to truly experience the dish.

The Bread Situation

I learned the hard way that not all bread is created equal here. A sturdy baguette with a good crust will hold up when you drag it through sauce. Soft sandwich bread turns into a sad, soggy mess. Toasting the slices briefly gives them extra structure and creates those golden buttery edges.

Making It Your Own

Some nights I dial back the cayenne when cooking for spice-averse friends. Other times I add a splash of beer to the sauce for depth. Once I threw in some diced andouille sausage and it wasnt traditional but nobody complained.

Serving Strategy

This is a messy, wonderful, hands-on kind of meal. I put out a big bowl of shrimp, a platter of bread, and plenty of napkins. No need for fancy plating—everythings going to get dunked and dipped anyway.

• Cold beer is practically mandatory with all this butter and heat
• Put a bowl on the table for shrimp shells unless you want to clear them from every plate later
• Consider doubling the sauce portion if your group are serious dippers

Save

Good food is about who you share it with, but sometimes the sauce steals the show anyway.

Recipe FAQs

→ What type of shrimp is best for this dish?

Large raw shrimp with shells on are preferred, as cooking them with shells enhances the flavor and keeps the shrimp tender.

→ Can I adjust the spiciness level?

Yes, you can vary the cayenne pepper amount to control heat according to your taste preferences.

→ What can I use instead of Creole seasoning?

Cajun seasoning is a suitable substitute if Creole seasoning is unavailable, though the flavor profile may be slightly different.

→ Why is it served with French bread?

French bread’s crusty texture is ideal for soaking up the buttery, spicy sauce, complementing the shrimp perfectly.

→ How should shrimp be prepared before cooking?

Rinse and pat them dry but keep the shells on to retain maximum flavor during cooking.