Rob’s BBQ Shrimp Recipe (New Orleans Barbecue Shrimp)

You’ll think you’ve been transplanted to Bourbon Street when you taste this delicious New Orleans BBQ Shrimp! And, it’s so easy that you can make it on busy weeknights.

My father-in-law is famous for this New Orleans-style barbecue shrimp. When he tells people he’s planning to make it, they literally jump up and down! Okay, I’m the only one that jumps up and down,  but when you have a dish that people anticipate eating when they’re at your house, you truly have something to be proud of. 

“Made this the other night for family. Can’t wait to serve it to company. Super easy and SOOOOO tasty. Dipping crusty bread in the sauce was an added bonus.” – Jane

This New Orleans BBQ Shrimp isn’t barbecued in the sense we typically think of here in the Midwest. It’s not grilled, and it’s not slathered in sweet barbecue sauce.

This recipe is very similar to the recipe served at Pascal’s Manale restaurant in New Orleans, where the dish originated. But, honestly, this recipe is easier to make and way less complicated than their original recipe! 

“I have used the same shrimp recipe for years. I decided to try a new recipe. This was so good it will now be my go to. My husband said at least half a dozen times how good it was, especially with crusty Asiago bread for dipping! So easy, so delicious! – Beth

This delicious shrimp is baked in the world’s most delicious butter sauce. It’s like a shrimp scampi with a ton of extra savory flavor.  

Butter, olive oil, lemon juice, loads of garlic, Worcestershire sauce, creole seasoning, bay leaves, black pepper and cayenne pepper are combined then poured over the top of the shrimp and then baked in the oven.

The sauce seeps into the shrimp as the shrimp shell locks in the spices. Don’t let the amount of butter in this shrimp scare you! Kind of like mussels, there is a TON of extra sauce leftover.

Recipe Substitution

I typically use fresh shrimp if I can find it. For the size of the shrimp, I prefer smaller shrimp or medium shrimp (30-35 count per pound) for this recipe. You can select either peeled or unpeeled shrimp, depending on your preference. I prefer using deveined shrimp, for sure. 

I do not think this is a good way to use jumbo shrimp. I like to maximize the surface area of shrimp that touches the delicious buttery bath!

Recipe Additions: 

Like all recipes, you have the option to make some fun additions. Here’s are some great additions that I’ve added to this Cajun shrimp recipe with success:

• A splash of white wine
• Top with green onions once baked for garnish
• Add lemon slices once baked for garnish
• Add fresh rosemary once baked and stir to allow the herb to become fragrant
• Add 1/2 cup Abita Amber beer to the sauce
• If you are concerned about the butter content, substitute a portion of butter for shrimp stock or seafood stock.

Serving Suggestions

I like to serve this New Orleans-style BBQ Shrimp with a big loaf of French bread, some Boudin Dip, a crisp, green salad and a glass of dry white wine or a festive King Cake Martini! I typically give each person a soup bowl for their shrimp, and also put a large bowl on the table for the shell discards.

You may want to tear your hot French bread into small chunks to make it easier to grab while you’re eating.

Also, grab a big bowl for the shrimp shells! Eating this barbecue shrimp recipe is a FUN, communal experience!

I have also saved the butter sauce in the freezer for up to 2-3 months, and reused it for a new batch of shrimp! 

Recipe Card

Rob’s Famous BBQ Shrimp (New Orleans Style BBQ Shrimp)

The BEST shrimp I've ever tasted! Cooked in butter, lemon and tons of spices.

4.92 from 70 votes

Print Pin Rate

Course: Main Course

Cuisine: Cajun

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Calories: 877kcal

Author: Michelle Goth

Ingredients

• 1 pound large raw shrimp shell-on, deveined

For the buttery sauce:

• ¾ pound salted butter
• 2 tablespoons fresh garlic minced
• juice of 1.5 large lemons
• 1.5 tablespoons Lea & Perrins Worcestershire sauce
• 1 tablespoon black or white pepper
• 2 teaspoons hot sauce
• ½ tablespoon paprika
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ¼ teaspoon basil
• ¼ teaspoon salt

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Place shrimp in a casserole dish OR a Dutch oven with the raw shrimp in a single layer. 
• Make the sauce. In a small saucepan, melt cold butter over medium-high heat. 
• Add garlic. Gently sauté for 1-2 minutes, until garlic is softened, but not browned.
• Add lemon juice, Worcestershire sauce, spices and hot sauce. Heat over low-medium heat for about 5 minutes, until the liquid starts to bubble.
• Pour sauce over shrimp in casserole dish and place in oven to bake.
• Bake uncovered for 20 minutes.
• Serve warm with crusty bread.

Notes

• We usually double this recipe! If you double the recipe, use a 9×13” sized casserole pan.
• Serve with crusty bread and a simple green salad.

Nutrition

Serving: 1 | Calories: 877kcal | Carbohydrates: 25g | Protein: 29g | Fat: 75g | Saturated Fat: 45g | Polyunsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 422mg | Sodium: 1854mg | Fiber: 2g | Sugar: 9g

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