New Orleans BBQ Shrimp – juicy, bright, and spicy fresh shrimps smothered in a deeply savory buttery sauce made of herbs and spices, Worcestershire sauce, lemon juice, and tons of butter. Saucy, spicy, and messy. Absolutely finger-licking good!
Let me tell you right off the bat that this dish here doesn’t call for any grill set or open fire pit and even skewers. Shock, eh?
The barbecue in its name actually calls for a quick stove-top cooking. But what makes it similar to those of barbecue is its spicy, saucy and messy (oh yesss, it’s better that way) shrimps served on a plate instead.
This New Orleans BBQ shrimp recipe is truly a great addition to your easy, peasy weeknight meal list.
But you’ll love it more than that!
Popular in Louisiana, this dish refers to sauteed shrimps with shells on( I used shelled shrimps) smothered in a buttery savory sauce . The complexity of its deep flavor would make an impression that you’ve been standing over the stove for an hour just to achieve its deep flavor. Unshelled shrimp works here too! – Or check out this Jamaican peppered shrimp here.
The best part about this shrimp is that it’s made with pantry staple ingredients that comes together in no time. It’s hard to believe how such great combination came from simple ingredients.
Whether your serving this on busy weeknights or a sudden guest coming over, this dish delivers well. Oh , you can add to your Super Bowl menu too.
The key to a 5-star New Orleans BBQ shrimp is butter, garlic, Worcestershire sauce and a kick of lemon juice. For a more flavorful sauce cook with shell on shrimps. As always you get to choose which one you like best.
This Shrimp is Messy, but darn it, it’s ABSOLUTELY finger-licking good! You have my permission to use your fingers. Yes , just like digging into a platter of buffalo wings. You’ll be hooked!
You can serve this dish with rice or have lots of crusty French bread to mop all the sauce clean. Serve immediately! Happy eating!
Tips and Notes:
- If you can’t get your hands on fresh shrimps, you can replace it with frozen shrimps at a grocery. What I noticed though is that those so called “fresh shrimps” in a seafood case at your supermarket is actually not as fresh as those fresh-caught seafood. Instead, those were thawed frozen shrimps for a couple of days. SO it’s better to buy the frozen ones and thaw it yourself.
- You can also toss in smaller, headless shrimps instead.
- Keep the heat on medium so the shrimps would cook beautifully and gently and not ending up tough and rubbery.
New Orleans BBQ Shrimp
- 1 pound (453grams) shrimp , peeled and deveined
- 1-2 teaspoons creole seasoning
- 1-2 tablespoons cooking Oil
- 3 cloves garlic , chopped
- 1 teaspoon fresh thyme
- 2-3 tablespoons Worcestershire sauce
- 1/3 cup chicken broth
- 1 tablespoon or more lemon juice (adjust to taste)
- 1 teaspoon or more creole seasoning (adjust to taste)
- 1/2 teaspoon white pepper
- 3- 4 Tablespoons (42-56grams) butter
- a pinch of salt (optional)
- Cayenne pepper (optional)
- 2 green onions , white and green parts, thinly sliced
- Season shrimp with creole seasoning.
- Heat about one tablespoon oil over medium heat in a Large skillet.
- Add shrimp and sauté for about 1-2 minutes. Don’t over cook shrimp. If that happens, remove shrimp and add after adding butter.
- Add the garlic thyme to the pan and stir for about a minute until fragrant.
- Add Worcestershire sauce, chicken broth, lemon juice, creole seasoning and white pepper.
- Bring it to a boil, then simmer for about 2-3 minutes.
- Toss in butter, salt and cayenne pepper, and adjust additional seasonings to taste. Garnish with green onions.
- Serve with baguette, rice or vegetables.
Tips & Notes:
Season shrimp with creole seasoning.
Heat about one tablespoon oil over medium heat in a Large skillet. Add shrimp and sauté for about 1-2 minutes. Don’t over cook shrimp. If that happens, remove shrimp and add after adding butter.
Add the garlic and thyme to the pan and stir for about a minute until fragrant.
Add chicken broth, lemon juice, creole seasoning and white pepper. Bring it to a boil, then simmer for about 2-3 minutes.
Toss in butter, salt and cayenne pepper, then adjust additional seasonings to taste. Garnish with green onions. Serve with baguette, rice or vegetables.