New Orleans BBQ Shrimp features plump, juicy shrimp simmered in a buttery Worcestershire-based sauce brightened with fresh lemon and seasoned generously with black pepper and Cajun spices.
This classic New Orleans dish is cooked right on the stovetop—no grill required—making it a quick, flavorful option for weeknights or entertaining. From start to finish it takes about 20 minutes, yet delivers bold, restaurant-style flavor.
New Orleans BBQ Shrimp originated in the 1950s at Pascal’s Manale, where a chef transformed a customer’s description of a Chicago dish into a richer, more memorable preparation that soon became a Crescent City favorite.
The sauce is the highlight: buttery, tangy, and peppery, with just enough heat. Serve it with thick slices of toasted French bread to soak up the sauce—this is the traditional and irresistible way to enjoy the dish.
For the bread, slice a loaf, brush one side with melted butter, sprinkle with grated Asiago, and bake until the cheese melts and the edges turn golden. The toasty, cheesy slices pair perfectly with the saucy shrimp.
This recipe works well as an appetizer or as the main course. Traditionally the shrimp are cooked with the shells on to help lock in flavor; you can leave the peels on or peel them beforehand if you prefer.
Storage: Refrigerate leftovers in a covered container for up to 2–3 days. Reheat gently on the stovetop to preserve texture and flavor.
More seafood recipes
- Garlic Butter Shrimp Pasta
- Lobster Mac and Cheese
- Crab Meat au Gratin
- Garlic Butter Tuscan Shrimp Dip
New Orleans BBQ Shrimp
Amy Duska
Ingredients
- 12 tablespoons butter
- 1 teaspoon minced garlic
- ⅓ cup fresh lemon juice slice the rinds and reserve
- ½ cup Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 tablespoon hot sauce
- 1 lb. fresh shrimp deveined with peels on
- 4 oz. Asiago cheese grated
- 1 loaf of French bread
- 2 tablespoons fresh thyme leaves for garnish
Instructions
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Preheat the oven to 400°F (204°C).
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Melt 8 tablespoons of the butter in a heavy saucepan over medium-high heat. Add the garlic, lemon juice, reserved lemon rinds, Worcestershire sauce, black pepper, Cajun seasoning, and hot sauce. Reduce heat and simmer for about 5 minutes.
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Add the shrimp and cook 3–5 minutes, stirring frequently, until the shrimp are opaque and cooked through.
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Melt the remaining 4 tablespoons of butter. Slice the French bread, brush the cut sides with melted butter, sprinkle with grated Asiago, and place on a baking sheet. Bake 3–5 minutes, or until the cheese melts and the bread is lightly toasted.
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Serve the shrimp with the toasted French bread and garnish with fresh thyme leaves.
Notes
- To Store: Refrigerate leftovers in a covered container for up to 3 days.
- To Reheat: Warm gently on the stovetop to preserve sauce and shrimp texture.