New Orleans BBQ Shrimp (Cajun Creole Butter Sauce)
This New Orleans BBQ Shrimp recipe delivers bold Cajun Creole flavor in a rich, garlicky lemon butter sauce that comes together in under 30 minutes. A true Louisiana classic made right in your skillet.
The Saucy, Buttery Skillet Shrimp Dish New Orleans Does Better Than Anyone
If you have ever visited New Orleans, chances are you stumbled into a dimly lit bistro and ordered a bowl of something called BBQ Shrimp. And if you did, you know it has absolutely nothing to do with a grill or a bottle of smoky sauce from the grocery store shelf. New Orleans BBQ Shrimp is something else entirely: a gloriously rich, garlicky, peppery Cajun Creole butter sauce that clings to fat, juicy shrimp and practically begs you to mop up every last drop with a thick hunk of French bread.
This skillet barbecue shrimp recipe captures everything that makes the original so legendary. It is bold. It is buttery. It is deeply savory with that unmistakable Cajun Creole backbone of Worcestershire, lemon, cracked black pepper, and just enough hot sauce to make things interesting. The best part? It comes together in under 30 minutes, making it a weeknight-friendly Louisiana barbecued shrimp dinner recipe that feels like a true occasion.
What Makes This Recipe Authentically New Orleans
The legend of New Orleans BBQ Shrimp is often traced back to Pascal's Manale restaurant on Napoleon Avenue, where the dish has been served since the 1950s. Locals debate the exact recipe fiercely, but a few things are universally agreed upon:
- Shell-on shrimp are non-negotiable. The shells and heads (yes, heads) release a concentrated seafood richness into the butter sauce that you simply cannot replicate with peeled shrimp.
- Worcestershire sauce is the soul of the dish. It provides depth, umami, and a savory backbone that gives this Louisiana barbecued shrimp its signature dark, complex flavor.
- Real butter, added slowly, makes the sauce. This is not the place for substitutions. A proper butter emulsion is what turns a pan of seasoned liquid into a glossy, restaurant-quality Cajun Creole lemon butter shrimp sauce.
- French bread is not optional. It is arguably the most important ingredient. The sauce is the point.
Chef's Tip: If you can find Gulf shrimp with the heads still on, grab them. The fat inside the heads melts into the butter sauce and takes the flavor to a completely different level. Ask your fishmonger or look at your local seafood market.
The Right Tools Make All the Difference Here
For a recipe this simple, your equipment does a lot of the heavy lifting. A quality cast iron skillet is the gold standard for Cajun barbeque shrimp because it holds heat evenly and gives you that beautiful fond on the bottom of the pan that flavors the entire sauce. A good citrus juicer will also save you time and get every drop of juice from your lemons.
How to Build the Perfect Cajun Creole BBQ Shrimp Sauce
The sauce is built in layers, and each step matters. Here is what you need to understand before you start:
Start with aromatics. Garlic goes into the skillet first with olive oil and a bit of butter. Thirty seconds of sizzling is all it needs. Burn your garlic here and the whole dish suffers.
Deglaze with wine. After the shrimp are seared and pulled out, the white wine goes in and lifts every caramelized bit off the pan. That fond is liquid gold.
Layer your flavors. Worcestershire, lemon juice, lemon slices, hot sauce, rosemary. Let this reduce slightly before the next step.
Mount the butter slowly. This is the technique that separates a great Cajun Creole skillet barbecue shrimp from a greasy mess. Add your remaining butter one tablespoon at a time over low heat, whisking constantly. The sauce will turn glossy and thick and absolutely gorgeous.
Return the shrimp at the end. They finish cooking in the sauce for just a minute or two. Shrimp cook fast. Overcooked shrimp are rubbery and sad, so watch them closely.
Chef's Tip: Keep your heat low when mounting the butter. High heat will break the emulsion and you will end up with a greasy, separated sauce instead of that silky, restaurant-style finish.
What to Serve With Louisiana Barbecued Shrimp
Traditionally, this Cajun barbecued shrimp dinner recipe is served in a shallow bowl with crusty French bread piled alongside. The shrimp are almost secondary to the experience of dunking warm bread into that extraordinary sauce.
Beyond bread, consider:
- Stone-ground grits for a heartier Southern plating
- White rice to soak up the sauce
- Roasted asparagus or sauteed green beans for a vegetable side
- A cold Abita Amber or a crisp Sauvignon Blanc to drink alongside
Ready to bring a little taste of the French Quarter into your kitchen? Here is everything you need:
New Orleans BBQ Shrimp (Cajun Creole Butter Sauce)
This New Orleans BBQ Shrimp recipe delivers bold Cajun Creole flavor in a rich, garlicky lemon butter sauce that comes together in under 30 minutes. A true Louisiana classic made right in your skillet.
Ingredients
- 2 lbs large shrimp, shell-on, deveined, heads-on if possible for extra flavor
- 6 tbsp unsalted butter, divided
- 2 tbsp olive oil, extra virgin
- 6 garlic cloves, minced
- 3 tbsp Worcestershire sauce
- 3 tbsp fresh lemon juice, about 1.5 lemons
- 1 lemon, thinly sliced, for cooking in the sauce
- 1/2 cup dry white wine, or low-sodium chicken broth as substitute
- 2 tsp Creole seasoning, store-bought or homemade
- 1 tsp smoked paprika
- 1/2 tsp dried rosemary, crushed between fingers
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper, adjust to heat preference
- 1/2 tsp black pepper, freshly cracked
- 1 tsp hot sauce, Crystal or Tabasco preferred
- 3 green onions, thinly sliced, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
- 1 loaf crusty French bread, for serving and sauce-dipping
Instruction
Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with Creole seasoning, smoked paprika, cayenne, black pepper, and dried thyme until evenly coated. Set aside.
Heat a large, heavy skillet (cast iron preferred) over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once the butter is melted and foaming, add the minced garlic and cook for 30 to 45 seconds until fragrant, stirring constantly.
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until just pink. Do not overcook at this stage as they will finish cooking in the sauce. Remove the shrimp to a plate and set aside.
Reduce the heat to medium. Add the white wine to the skillet and scrape up any browned bits from the bottom. Let the wine reduce for about 1 minute.
Add the Worcestershire sauce, fresh lemon juice, lemon slices, hot sauce, and dried rosemary to the skillet. Stir to combine and let the mixture simmer for 2 to 3 minutes until slightly reduced.
Reduce the heat to low. Add the remaining 4 tablespoons of butter, one tablespoon at a time, whisking constantly after each addition to emulsify the sauce. This step is key for a rich, glossy sauce.
Return the shrimp to the skillet along with any accumulated juices. Toss to coat in the sauce and cook for 1 to 2 minutes until the shrimp are cooked through and everything is heated.
Taste the sauce and adjust seasoning with additional Creole seasoning, hot sauce, or lemon juice as needed.
Garnish generously with sliced green onions and fresh parsley. Serve immediately in shallow bowls with plenty of crusty French bread for dipping.
Equipment
- Large cast iron skillet or heavy-bottomed pan
- Tongs
- Whisk
- Large mixing bowl
- Citrus juicer
- Sharp chef's knife
- Cutting board
Notes
Storing and Reheating Leftovers
New Orleans BBQ Shrimp is absolutely best eaten fresh, ideally standing over the stove straight from the pan with bread in hand. But if you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a small splash of chicken broth or water. The butter sauce may look separated when cold but will come back together with gentle heat and a little stirring. Avoid the microwave entirely as it will turn your shrimp rubbery in seconds.
This dish does not freeze well due to the butter sauce and delicate shrimp texture, so plan to enjoy it within a couple of days. Honestly, leftovers rarely survive that long anyway.
