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. 

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! 

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 Substitutions:

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! 

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