New Orleans-Style BBQ Shrimp

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These New Orleans-Style BBQ Shrimp are so buttery, spicy, and good. Fresh shrimp are baked in a sauce flavored with lots of spice, garlic, lemon juice, and green onion. Serve with crusty French bread for an out of this world appetizer or meal. An accompanying cold beer is a must.

New Orleans Style BBQ Shrimp


My favorite restaurant in Charlotte, The Cajun Queen, has a too-die-for BBQ Shrimp Appetizer. This one is almost as good.

The most important thing about eating BBQ Shrimp is the sauce. You need lots of it. And lots of crusty French bread to mop it up with.

Also, make note that you will get your fingers very messy and greasy peeling the shrimp. It’s not pleasant, but it’s unavoidable.

New Orleans Style BBQ Shrimp



For me the key to good New Orleans-Style BBQ Shrimp is lots of butter, lemon juice, and Worcestershire sauce. Ironically BBQ Shrimp has nothing to do with the barbecue. It is either cooked stove-top or in the oven. I prefer oven-baked BBQ Shrimp. The shrimp have a little longer to linger in the sauce and pick up the flavors.


New Orleans Style BBQ Shrimp


It’s important to cook the shrimp in the shells. Yes, it’s messy to peel them, but the shells really help keep the shrimp tender and moist and they flavor the sauce.

Tips for making New Orleans-Style BBQ Shrimp

  • This is a fairly salty dish. If you want it to be less salty, try using reduced-sodium Worcestershire sauce or a reduced-sodium Creole seasoning.
  • You may want more heat. If so add a little extra cayenne pepper or serve it with Tabasco sauce.
  • If you can get your hands on shrimp with the heads still on, use them for this recipe. The heads will add even more flavor to the sauce.

New Orleans Style BBQ Shrimp

Watch the video below to see how easy it is to make New Orleans-Style BBQ Shrimp

New Orleans Style BBQ Shrimp

New Orleans-Style BBQ Shrimp

Course: Appetizer
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Christin Mahrlig
These New Orleans-Style BBQ Shrimp are so buttery, spicy, and good. Fresh shrimp are baked in a sauce flavored with lots of spice, garlic, lemon juice, and green onion. 
Print Recipe


  • 1 1/2 sticks (3/4 cup) butter
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 1 teaspoon oregano
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 green onions, sliced
  • 2 tablespoons lemon juice
  • 1 lemon, sliced
  • 2 pounds medium to large fresh shrimp, unpeeled


  • Preheat oven to 350 degrees.
  • Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Taste mixture and add a little salt if needed.
  • Place shrimp in a 9X13-inch baking dish.
  • Pour butter mixture over shrimp.
  • Bake 15 to 20 minutes, stirring once.
  • Serve with French bread to mop up the liquid.

New Orleans-Style BBQ Shrimp

More New Orleans Favorites

Shrimp Etouffee made with a super flavorful dark roux will bring a piece of the Big Easy to your kitchen

Shrimp Etouffee

Easy Shrimp Creole- shrimp cooked in a tomato sauce flavored with onion, garlic, and green pepper.

Easy Shrimp Creole


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41 thoughts on “New Orleans-Style BBQ Shrimp

  1. Cold and rainy Saturday morning in upstate NY, so I was watching a cooking show on the Food Network that featured Deanie’s in NOLA where this dish is one of their featured dishes. Googled it, and came across your recipe – I’ve been to NOLA multiple times for business and I did not know there was such a thing as “BBQ shrimp” that had nothing to do with “BBQ”. I love to cook, I was looking for ideas for my wife, youngest son and me for dinner, and thought, “This looks good”.

    OK, I’m a chemist, so I have mess a little bit, and I did. I sautéed a red bell pepper, half a sweet onion and deglazed with about 1/2 cup of cooking sherry. Then, I followed the recipe as you presented it and served it over brown rice with fresh French bread.

    I know this is a family channel, so I will try to watch my language here…OMFG, this was AWESOME…total keeper. Our middle son and his GF come over about twice a month for dinner, and this one is next on the menu. Easy, very messy to eat, but well worth the buttery fingers and the clean-up.

    Thank you!!!

    1. I used this recipe because I couldn’t find my old o e after the move. Then it occurred to me that my old recipe was Paul Prudhommes. When I found the cookbook it was the same except he adds rosemary and uses beer instead of wine.

  2. Christin, I really appreciate you sharing this recipe. I am always looking for creative new dishes, and this seems perfect. A great way to spice up some shrimp.

  3. Made this tonight and we loved it! Followed your directions to a tee. Will definitely make again. Delish!

  4. This recipe is amazing! Easy and by far the best NOLA BBQ! I actually prefer the shells off since I’ve tried it both ways. I double up on the sauce. Yum!

  5. After putting off making barbecue shrimp for years because it took forever with the traditional recipe, I made this last night and it is wonderful! Very happy with it, really didn’t change anything about the recipe, I used really good shrimp and served it with garlic bread and a side if steamed zucchini and yellow squash, with rice pilaf. Delicious and easy!

  6. This is the recipe I have always used, but this time I didn’t realize until I was tossing everything in the pan, that I was out of Worcestershire sauce! I improvised by using 1/4 cup of Shrimp Cocktail sauce and 5 dashes of Tabasco sauce. Because of the Tabasco, I didn’t add the cayenne pepper. I also substituted 1/4 tsp onion powder for the green onions and only used 2 tbsp olive oil. I loved the changes and will do it this way from now on. Baked for 18 minutes, but next time will go 16 minutes as they were slightly overcooked.

  7. Tried tonight for the first time. There was a strong bitter flavor, possibly from the lemons, but otherwise it was a delicious dish. I’m going to try again with just lemon juice, not the rind.

  8. Peeled and ate the delicious shrimp. Served sauce mixed with Ziti. Baked garlic bread. What a meal. Thanks <3

  9. The shrimp should have heads and shells, wich add to the flavor, and make it messy to eat. Dipping crusty bread is the best part!

  10. Outstanding! From the N.O. Area and this is the best recipe for that special dish!!! I added fresh basil to mine and it made it that much better. Hard to imagine!

  11. We had frozen shrimp (headless and peeled) from New Orleans in the frig. I found your recipe while I was thawing out the shrimp. It turned out AMAZING even without the heads and shells. Definitely will make again with the right shrimp!!!

    1. Thank you!!! I have peeled shrimp and was scared to make it but now I am 🙂
      How long did you cook????

  12. I made this with a 2-lb package of frozen shrimp I had stored for NYE. I was not happy they looked freezer burned, so I whipped out your recipe & saved my shrimp! I made modifications because I wasn’t headed back out to the store … Montreal Steak Seasoning & a couple of accidental dashes of Greek Seasoning before I realized I grabbed the wrong container 😃. My husband couldn’t stop eating it, so when I do this again, he’s REALLY going to flip!

  13. My boyfriend and I made this last night and let me tell you it was so amazing we were both speechless! I brought some leftovers to work any my coworkers assumed I got it from a restaurant lol Absolutely yummy. We added tiger sauce and hotsauce to add more of a kick and we loved it!

  14. This was a good recipe. Seasonings are great, however, it was a little too acidic for my taste. Not sure if it was the amount of Worcestershire sauce or the lemon juice. Next time I will cut both back and work from there. Thank you for sharing.

  15. First time making this. We had to use frozen large shrimp, 13-15ct. One bag was more then enough for my wife and I (about 2lbs). We had crusty French bread along side with a ice cold beverage of your choice. You can’t go wrong. Super easy to make. I ended up cooking in the over for 30mins since the shrimp was still partially frozen. I will definitely make again! Thank you.

  16. You need to leave the head and shells on. The head especially because it gives it flavor from the fat.

    1. From recipe tips:

      “If you can get your hands on shrimp with the heads still on, use them for this recipe. The heads will add even more flavor to the sauce.”

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