Go Back
New Orleans BBQ shrimp recipe featured
Avatar photoJohnson Maya

Easy New Orleans BBQ Shrimp Recipe

Indulge in this rich and spicy New Orleans BBQ shrimp recipe, featuring plump shrimp smothered in a garlicky, buttery Creole sauce. Ready in under 40 minutes, it's a luxurious, crowd-pleasing dish perfect for date nights or festive gatherings.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 pounds (900g) large head-on shrimp, peeled and deveined (tails on)
  • 1 cup (225g) unsalted butter
  • 6 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 tablespoon freshly ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 cup (120ml) dry white wine or beer
  • 2 tablespoons all-purpose flour
  • 1 lemon, juiced
  • 3 tablespoons chopped fresh parsley
  • Kosher salt to taste
  • Crusty French bread, for serving

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Tongs

Method
 

  1. New Orleans BBQ shrimp recipe recipeCard1
  2. Prepare the shrimp by peeling and deveining them, leaving the tails intact. If using head-on shrimp, reserve the heads for stock or presentation. Rinse and pat dry thoroughly to remove excess moisture and refrigerate until ready to use. Using large, fresh Gulf shrimp ensures the best flavor and texture.
  3. In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the flour to form a smooth paste, cooking for an additional 1–2 minutes to eliminate raw flour taste and create a roux-like base for the sauce.
  4. Add the Worcestershire sauce, white wine (or beer), smoked paprika, white pepper, cayenne, and dried oregano. Bring to a gentle simmer, stirring frequently, and let the mixture reduce slightly for 2–3 minutes to concentrate the flavors and develop aromatic complexity.
  5. Increase heat to medium-high and add the shrimp in a single layer. Sear for 1–2 minutes to develop a light crust, then flip and pour the sauce evenly over them. Reduce heat to low, cover, and simmer for 5–7 minutes, or until shrimp are opaque and just cooked through.
  6. Remove from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt or additional cayenne if desired. Serve immediately in warm bowls or cast-iron skillets with crusty French bread for soaking up the rich, buttery sauce.

Nutrition

Calories: 415 | Carbohydrates: 8 | Protein: 32 | Fat: 28 | Fiber: 1 | Sugar: 1

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of broth or lemon juice to maintain sauce consistency. Do not freeze.
MAKE AHEAD: Prepare the sauce base up to 3 days in advance and refrigerate. Add fresh shrimp when ready to serve.
SUBSTITUTIONS: Use olive oil blended with light butter for a lighter version. Substitute gluten-free flour or cornstarch for thickening if needed. Omit cayenne for mild heat.
PRO TIPS: Use head-on shrimp for maximum flavor. Sear quickly and avoid overcooking—shrimp cook fast. Always use fresh garlic and freshly ground white pepper for authentic taste.
SERVING SUGGESTIONS: Serve with French bread, grits, or over rice. Pair with a crisp green salad or grilled vegetables.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!