Home Recipe Index Details of the dish new Orleans bbq shrimp original

Details of the dish new Orleans bbq shrimp original

by phuong.seo

These BBQ shrimp from New Orleans are incredibly sweet and spicy. They are delicious. Fresh shrimp are cooked in a sauce with plenty of spice, lemon juice, garlic, along with the green onion. Serve it with crispy French bread to create an out-of-the-world meal or appetizer. The accompanying cold drink is essential.

I. New Orleans bbq shrimp original

My favorite ingredient in the best New Orleans-style BBQ Shrimp is plenty of butter, lemon juice along with Worcestershire sauce. In reality, BBQ Shrimp has nothing to be compared to barbecue. It is cooked either on the stove as well as in an oven. I prefer oven-baked BBQ Shrimp. The shrimp take a bit longer time to sit in the sauce and soak up the flavor.

It’s crucial for the cooked shrimp to be served in their shells. Although it’s messy to remove them, however, the shells help keep the shrimp soft and moist and also add flavor to the sauce.

New Orleans bbq shrimp original

Tips on how to make New Orleans-style BBQ Shrimp

  • It is a pretty salty dish. If you’d like it to have less sodium, you can try making use of Worcestershire sauce that is low in sodium or a less salt Creole seasoning.
  • There is a possibility that you would like to add more spice. If so, add a bit more cayenne pepper, as well as serve the dish along with Tabasco sauce.
  • If you are able to find the shrimp that have heads intact Use them in this recipe. The heads will give additional flavor and taste to this sauce.


  • 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 of paprika
  • 1 teaspoon of black pepper
  • One teaspoon of Cayenne pepper
  •  Three green onions cut
  • 2 tablespoons lemon juice
  • 1 lemon, cut into slices
  • 2 pounds medium-large up to huge fresh shrimp not peeled


  • Preheat the oven to 350 degrees.
  • All ingredients except shrimp in a medium saucepan, and cook until the mixture is at a simmer. Remove from the heat. Test the mixture and add some salt if you feel it is needed.
  • Place the shrimp in a 9X13-inch baking dish.
  • Spread butter over the shrimp.
  • Bake for 15 to 20 mins and stir it once.
  • Serving alongside French bread to absorb the liquid.

II. Best New Orleans bbq shrimp

This is the most delicious New Orleans barbecue shrimp that you can pair with beer! It’s easy! New Orleans BBQ shrimp sauce is delicious and buttery it is perfect to serve at Mardi Gras or anytime you need the NOLA flavor! If you love this recipe for barbecue shrimp, make the following recipes: Cast Iron Skillet Salmon with Maple Dijon Sauce, my Shrimp Macaroni Salad with Cajun Spices and My smoking mac along with Cheese made with bacon!

Best New Orleans bbq shrimp


I’m so happy to share this recipe for New Orleans barbecue shrimp. It might perhaps not be the very first food that comes to mind whenever you hear barbecue but it’s so delicious that it could be your new favorite. Instead of being cooked and covered in a sweet and spicy sauce, we’re creating the New Orleans BBQ shrimp with beer and butter as well as pepper and then sauteing them all in a buttery, rich sauce. It’s a simple recipe to master, yet so tasty! It’s a sure bet that once you’ve tried it, you’ll enjoy the recipe for years to be!


It’s been New Orleans a handful of times and I’m always looking to take a trip! It’s hands down my most preferred city to visit, and I’ll admit that the primary reason for this is the incredible food and drinks culture that is prevalent there. I’ve had more incredible seafood po-boys, fried chicken, po’boys and desserts, cocktails and beignets than I could remember! Particularly drinks…

However, before I transform this into a travel-related blog, let me start with a review of my favorite dish, the New Orleans BBQ Shrimp. It’s enough to declare that this is one of the most delicious dishes I’ve eaten in NOLA and I’m eager to return to NOLA for more!


As I’ve mentioned that this recipe of New Orleans BBQ Shrimp involves a savory, buttery sauce. The idea behind this dish, as per legend, was born in Chicago and, if you believe you! The year was 1953 and a frequent diner at the renowned New Orleans restaurant, Pascal’s Manale was visiting New Orleans from a business trip to Chicago. When he returned the restaurant’s owner gushed about a delicious shrimp dish that he’d enjoyed in Chicago that included black pepper and butter. Pascal’s head chef Manale, Jake Radosta, tried to recreate the dish according to the recipe but in the end, it was not quite as good -It was actually superior!

Today, Pascal’s Manale serves barbecue shrimp as sandwiches at lunchtime or served with bibs for dinner. The sauce that is buttery can be messy, and you’ll need to apply your hands to remove the shrimp!


The recipe for bbq shrimp that has been popularized in the restaurants in New Orleans generally contains large head-on shrimp, butter Worcestershire sauce and spices black pepper as well as white wine. It’s usually served with crisp French bread to absorb the delicious sauce. However, there are many variations. In New Orleans, you can also discover the barbecue shrimp as part of a po-boy, or served with rice or grits.


The New Orleans BBQ shrimp with beer is so simple. It requires only three ingredients and cooks in only 5-10 minutes. With just a pan and a spatula, or wooden spoon, you can prepare this delicious dish of shrimp! What you’ll need:

  • shrimp The minimum requirement is 1 pound of raw shrimp with the tails and shells on — I prefer shrimp that are the “EZ-peel” variety. If you can locate some that have headed the heads, that’s better!
  • olive oil for sautéing your garlic!
  • Worcestershire sauce The greatest flavor enhancement for the sauce. It gives the shrimp its distinct taste.
  • freshly squeezed lemon juice adds a little brightness to the sauce a little and gives it more flavor.
  • beer This is my take on the white wine that is typically added to the sauce. It enhances the flavors and makes this recipe for barbecue shrimp SO delicious!
  • black pepper is important! It must be freshly cracked to get the best flavor. I use Tellicherry peppercorns.
  • Creole seasoning I utilize Tony Chachere’s Creole seasoning however you are able to make use of Creole and Cajun seasoning blend that you like or even make your own!
  • cold butter This sauce is creamy and buttery. I prefer salted butter as I have found that it provides only enough salt to give the sauce a savory flavor However, you can make use of unsalted butter. If required, you can adjust the amount of salt used in the recipe to suit your taste.
  • Tabasco sauce to serve, I usually use Crystal hot sauce. Tabasco is more typical.
  • Additional French slices of bread with lemon are ready to go! The bread is great to soak up that buttery sauce. Also, I must take lemon wedges every time I’m eating seafood!

When you’ve got the ingredients in place, you’re now ready to begin this simple New Orleans Barbecue shrimp!


The recipe will take approximately ten minutes from beginning to end. I recommend starting the recipe after you’re all set to take a bite! I posted this recipe for My Instagram Live recently and, even with all the chatter the entire video was done in less than 15 minutes!

  1. In the large saute pan or cast-iron skillet, cook it in a bit of olive oil until it becomes delicious.
  2. Add Worcestershire sauce and lemon juice, as well as black pepper, beer as well as Creole seasoning.
  3. Allow the sauce to simmer until it is reduced to about half.
  4. Add the shrimp and cook for about one minute on each side, making sure to stir frequently.
  5. Mix in butter in small portions and allow it to melt. When the shrimp are done (don’t overcook them; they’re ready when they’re pink) Remove the skillet from the flame and let the flavors blend over a couple of minutes.
  6. Take pleasure! Serve with French bread rice, cereal, rice or cauliflower as well as cheese grits.


  1. Make sure to use shrimp with skins and heads to enhance flavor.
  2. Removing the peels from the shrimp can result in more delicate, succulent shrimp;
  3. Cook the shrimp at moderate temperature to stop them from becoming hard and sticky.
  4. Serving this meal along with plenty of bread to soak up the sauce.

Read more: Some the best grilled shrimp recipes ever

III. Healthy New Orleans BBQ shrimp

Healthy New Orleans BBQ shrimp

Healthy Barbecue Shrimp

It’s messy but so delicious! Make sure you have an assortment of paper towels and an empty bowl to store shells on the table for me to serve this New Orleans-style BBQ shrimp recipe. The fun part of this recipe involves peeling and removing the shrimp however, you can make the same recipe for already cleaned shrimp.

Servings of 4-6 servings


  • 1/4 cup olive oil 
  • 1/4 cup fat-free Italian or creamy onion dressing
  • 1 tbsp garlic minced
  • 1 tsp onion powder
  • 1/4 tsp cayenne
  • 1/4 cup Worcestershire sauce
  • 1 tbsp paprika
  • 2 tsp oregano leaves dried
  • 2 tsp thyme leaves dried
  • Salt and pepper according to your preference
  • 2 lb large shrimp not peeled
  • 1/3 cup light beer, clam juice or broth
  • 1/2 cup clam juice or fat-free chicken broth


  1. In a large nonstick pan Combine oils, Italian dressing, garlic onions powder, chili powder, Worcestershire sauce and paprika oregano, thyme and pepper on moderate heat until sauce starts to simmer.
  2. Add shrimp, cook for 5 minutes. Add broth and beer Cook for another 5-7 minutes or until shrimp are cooked.


Per Serving: Calories 207. calories from fat ( percent) 44. fat (g) 10 Saturated fat (g) 2. Cholesterol (mg) 193 and sodium (mg) 614, Carbohydrate (g) 6 6, Dietary Fiber (g) 1. sugars (g) 2. (g) Protein (g) 22 Diabetic Exchanges 1/2 carbohydrates 3 lean meat

Excellent tip: The shrimp that has been peeled could be added to the recipe if desired, however, peeling the shrimp is an enjoyable activity, you just need to ensure you have plenty of towels to use.


What kinds of shrimp are best to use for New Orleans BBQ Shrimp? 

As I mentioned in the past, shrimp with heads and peels will result in the most flavorful dish. However, any big or jumbo-peeled shrimp could work as well. I recommend using 16/21-sized shrimp to get the most effective results.

What is the best way to tell when the shrimp is cooked? 

When the shrimp is pink and more opaque, it’s finished cooking. Make sure not to cook the shrimp too long, however. Be aware that when you remove them from the flame they’ll continue to cook little, particularly when they are cooked in the sauce.

How do I preserve New Orleans BBQ Shrimp? 

It can be kept in the refrigerator for up 3 days. Reheat in a pot on medium temperature or microwave to be it is heated through. Be aware that shrimp are more rubbery when heated.

Do you have the ability to keep it in the freezer Cajun BBQ shrimp? 

You can store leftovers in a freezer-safe container for up to a month (for the best results). Reheat the shrimp in the microwave or over the stove on moderate heat until it is heated to a point of complete heat. Also, the shrimp might be a bit rubbery upon reheating.

What size of shrimp do I require?

The larger the more delicious! I usually employ colossal or jumbo shrimp in this recipe. However, should you have smaller EZ peel shrimp, they can be used too, but you must be watchful as they’ll cook quicker. It is important not to burn your seafood!

What’s the deal with New Orleans BBQ shrimp?

This recipe for barbecue shrimp can be served over mashed potatoes as well as rice, salad or as a traditional dish with crisp French bread. This recipe can also be used as a recipe to prepare New Orleans BBQ shrimp and Grits!

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