BBQ Shrimp Recipe New Orleans Style: Spicy Butter-Garlic Sauce With Crusty Bread

This New Orleans-style dish brings bold, buttery flavor to your table with minimal effort. I developed this recipe in my test kitchen, perfecting the balance of heat, garlic, and lemon that defines authentic BBQ shrimp.

The secret lies in the spicy butter-garlic sauce that transforms simple shrimp into a restaurant-quality meal. Cooked in one skillet, the shrimp soak up the rich, aromatic sauce while staying tender and juicy.

Serve with plenty of crusty bread to mop up every last drop of the velvety sauce. The combination of smoky, spicy, and buttery notes makes this a dish worth savoring.

Ready in under 30 minutes, it’s ideal for weeknight dinners or impressive entertaining. Here’s how to make it just right.

Ingredients for Bbq Shrimp Recipe New Orleans Style

Bold, buttery, and packed with New Orleans heat. These ingredients deliver that iconic flavor.

The shrimp are non-negotiable here—large, wild-caught if you can swing it. I grab mine from Whole Foods or the seafood counter at Publix (ask for tails-on, easier for serving). Unsalted butter lets you control the salt, and Plugrá or Kerrygold melt beautifully. Garlic should be fresh—none of that pre-minced stuff in jars (it tastes tinny). The Worcestershire adds depth, but check the label if you’re strict vegetarian—some have anchovies.

No Worcestershire? Soy sauce plus a dash of lemon gets you close. Short on hot sauce? Cayenne plus a splash of vinegar works. The bread needs to be crusty—baguette from a good bakery is perfect (the ones in the grocery bread aisle are too soft). If you can’t find fresh rosemary or thyme, dried is fine at half the amount. The cayenne can be dialed up or down—this isn’t the spiciest dish, just flavorful.

This is best served immediately, but the sauce keeps 2-3 days in the fridge. Reheat gently—don’t boil or it’ll separate. Leftovers make killer garlic bread if you toast the bread and drizzle with the sauce. Shrimp are best eaten day-of, though.

Step-by-Step Instructions for BBQ Shrimp New Orleans Style

Here’s my proven method for achieving that signature spicy, buttery sauce that defines this classic.

Step 1: Season the Shrimp for Maximum Flavor

Pat the 2 lb Large Shrimp completely dry with paper towels. This ensures they sear rather than steam in the pan. Season them generously with the 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, tossing to coat evenly.

I also sprinkle the 1 tsp Sweet Paprika, 0.5 tsp Cayenne Pepper, 1 tsp Dried Rosemary, and 1 tsp Dried Thyme over the shrimp at this stage. The spices cling better to the dry surface, creating a flavorful crust as they cook. Set the seasoned shrimp aside while you prepare the sauce base.

Step 2: Create the Spicy Butter-Garlic Foundation

In a large, heavy skillet (cast iron works beautifully), melt the 1 cup Unsalted Butter over medium heat. Once melted, add the 8 cloves Garlic Cloves and cook for 1-2 minutes until fragrant but not browned—burnt garlic turns bitter.

Immediately stir in the 2 tbsp Worcestershire Sauce, 2 tbsp Hot Sauce, and 0.25 cup Lemon Juice. This trio creates the tangy, spicy backbone of the sauce. Let it simmer for 2-3 minutes until the flavors begin to meld and the mixture takes on a glossy sheen.

Step 3: Cook the Shrimp in the Sauce

Add the seasoned shrimp to the skillet in a single layer, ensuring they’re mostly submerged in the sauce. Increase heat to medium-high and cook for 2-3 minutes per side, basting the shrimp with the sauce as they cook.

You’ll know they’re done when the shrimp turn opaque pink and curl into a loose C-shape. Don’t overcook them—they should still be slightly translucent in the center when you pull them from the heat, as they’ll continue cooking in the residual warmth.

Step 4: Finish and Serve with Bread

Once the shrimp are cooked, reduce the heat to low and let them sit in the sauce for an additional 1-2 minutes. This allows the flavors to penetrate the shrimp fully. Give the sauce a final taste and adjust seasoning if needed.

Serve immediately in shallow bowls with plenty of sauce, accompanied by slices of the 1 whole Crusty French Bread for soaking up every last drop. The bread is non-negotiable—it’s the perfect vehicle for this rich, spicy sauce.

Storing and Reheating This Recipe

Refrigerator Storage

Let the shrimp cool in the sauce for no more than 2 hours before transferring to airtight containers. I use glass jars for easy reheating. Store in the fridge at 40°F or below for up to 2 days—the flavors deepen overnight. ❄️

Freezer Storage

This dish freezes surprisingly well for up to 1 month. Portion into quart-size freezer bags, leaving 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn. The sauce may separate slightly upon thawing but re-emulsifies when reheated.

Stovetop Reheating

My preferred method: gently warm in a skillet over low heat for 5-7 minutes, stirring occasionally. Add 1-2 tbsp water if the sauce thickens too much. This preserves the shrimp’s tenderness better than other methods. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Use 50% power in 1-minute intervals, stirring between each, until reaching 165°F. This prevents the shrimp from becoming rubbery.

Bread Revival

If your crusty French bread has softened, revive it by wrapping in foil and warming in a 350°F oven for 5-10 minutes. This restores the crisp exterior needed to soak up that magnificent sauce.

Frequently Asked Questions