New Orleans BBQ Shrimp
Classic New Orleans BBQ Shrimp with Buttery Garlic Sauce
Don't let the name fool you — there's no grill in sight for this iconic New Orleans dish. Instead, jumbo shrimp swim in a rich, garlicky butter sauce spiked with Worcestershire and warm spices that'll have you reaching for crusty bread to soak up every drop.
The first time someone orders BBQ shrimp in New Orleans and sees butter-soaked crustaceans arrive at the table instead of something charred over coals, confusion sets in. This isn't barbecue in any traditional sense — it's pure Louisiana genius that transforms simple shrimp into something extraordinary through the power of garlic, butter, and a carefully balanced spice blend.
The dish emerged from New Orleans' Italian-American community in the mid-20th century, where resourceful cooks combined their love of garlic and olive oil with the abundant Gulf shrimp and bold Creole seasonings that define the city's food culture. What makes it work is the technique: coating raw shrimp in spices before they hit the buttery pan creates layers of flavor that penetrate the shellfish while building a glossy, intensely flavored sauce.
This version stays true to that original spirit while streamlining the process. The spice coating does double duty — seasoning the shrimp and thickening the pan sauce slightly as it cooks down with the Worcestershire and lemon juice. You'll understand why New Orleans restaurants serve this with mountains of French bread once you taste that first spoonful of sauce.
Ingredients
- 1 tspsweet paprika
- 1 tspancho chili powder (mild heat)
- 1 tspground cumin
- 1 tspgranulated sugar
- ¾ tspkosher salt
- 2 lbextra large shrimp (16-20 count), peeled and deveined
- 5 tbspunsalted butter, preferably European-style
- 3 clovegarlic cloves, finely minced
- 2 tbspWorcestershire sauce
- 1 tbspfresh lemon juice (about half a lemon)
- 2 tbspwater
- 3 scallions (green onions), thinly sliced
Instructions
- Combine the paprika, ancho chili powder, cumin, sugar, and salt in a large bowl, whisking to blend evenly. Add the shrimp and toss thoroughly to coat every piece with the spice mixture. The coating should look uniform and fragrant.
- Heat the butter in a 12-inch skillet over medium heat until it's completely melted and starts to foam slightly. Add the minced garlic and cook gently, stirring constantly, until fragrant but not browned — about 1 minute. Burnt garlic will turn the whole dish bitter, so keep the heat moderate.⏱ 1 min
- Add all the seasoned shrimp to the skillet in a single layer if possible. Cook over medium heat, stirring and flipping frequently, until the shrimp are pink on the outside but still show translucent spots in the thickest part — this takes 3-4 minutes. They'll finish cooking in the next step.⏱ 4 min
- Pour in the Worcestershire sauce, lemon juice, and water, which will create a beautiful pan sauce. Continue cooking, stirring gently, until the shrimp are completely opaque and cooked through — another 1-2 minutes. The sauce should be glossy and coat the shrimp lightly.⏱ 2 min
- Remove from heat and scatter the sliced scallions over the top for a fresh pop of color and mild onion flavor. Serve immediately with plenty of crusty bread or over rice to catch every drop of that incredible sauce.
Tips & Tricks
- Buy the largest shrimp you can find — 16/20 count works best since they stay tender while you build the sauce around them.
- Don't skip the coating step even if you're in a hurry; those spices need direct contact with the shrimp to create the dish's signature depth.
- Keep the garlic moving in that first minute of cooking — it should smell fragrant and nutty but never take on any brown color.
- The sauce will look thin at first but thickens as the spiced coating dissolves and the liquid reduces.
- Have your bread ready before you start cooking since this dish is best eaten immediately while the butter sauce is still glossy and hot.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely first and pat them very dry with paper towels. Excess moisture will make the spice coating slide off and create a watery sauce.
What if I can't find ancho chili powder?
Regular chili powder works fine, though you'll lose some of the smoky depth that ancho provides. Smoked paprika can add back some of that complexity.
How do I know when the shrimp are perfectly cooked?
They should be completely opaque with no translucent spots, but still feel firm and springy when pressed. Overcooked shrimp turn rubbery and shrink significantly.
Can this be made ahead for a party?
The spice mixture can be prepared and the shrimp coated hours ahead, but the actual cooking should happen just before serving. The butter sauce doesn't hold well and the shrimp will overcook if reheated.