New Orleans Barbecue Shrimp
New Orleans barbecue shrimp is a zesty, bold way to prepare shrimp. These shrimp are buttery and loaded with seasoning that will take your tastebuds on a trip to the Big Easy.
Have you ever has New Orleans barbecue shrimp?
It’s a totally different experience than what you may think when you think of barbecue sauce.
Barbecue sauce is normally a thick condiment sauce with a consistency like sticky ketchup.
New Orleans barbecue sauce is something else all together but equally as delicious!
What is New Orleans barbecue?
New Orleans barbecue sauce is thinner but no less flavor packed and zesty.
The base of the sauce is melted butter and worcestershire sauce.
It gets dotted with loads of minced garlic and seasoned with a zesty blend of herbs and spice.
The sauce is thinner- more akin to a spicy, bold shrimp scampi sauce than the the barbecue sauce you may think of- and delicious tossed with shrimp.
Ingredients
To make these you’ll need:
- Olive oil– Don’t substitute a different oil
- Worcestershire sauce– Rather than a couple dashes, you’ll need a full half cup as this flavor packed sauce makes the base of the sauce along. Because you are using so much, make sure you are using a quality sauce.
- Lemon juice– Fresh lemon juice from one lemon
- Butter– Not margarine. I recommend unsalted because the Worcestershire sauce and the Cajun seasoning may both have salt in them.
- Cajun seasoning– Your favorite blend. Adjust this to suit your taste.
- Hot sauce– Just a little.
- Other seasonings– Fresh thyme, onion powder, garlic powder, salt, and pepper
- Garlic– Fresh minced garlic. A 1/4 cup. Yes, that much. It will be bold but not overpowering.
- Shrimp– Frozen shrimp with the tail on that are peeled and deveined
How to Make
Making New Orleans barbecue shrimp is pretty easy!
Just heat the olive oil in a large skillet over medium heat, then add the shrimp and cook for 2 minutes per side or until the shrimp is opaque and pink on both sides.
Once the shrimp is cooked, transfer it to a waiting plate and set aside.
In the same skillet, melt the butter to the skillet.
Then add the remaining ingredients, whisking them together until they are combined.
Let the sauce simmer on medium low heat until it has thickened slightly.
Take the skillet off the heat and toss the shrimp into the sauce until coated.
Serve and enjoy!
How to Serve New Orleans Barbecue Shrimp
Serve New Orleans barbecue shrimp with good crusty bread for dipping.
It’s also delicious over white rice or grits.
Storing
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat on the stove until warmed through.
Tips and Tricks
- Don’t expect this to look like red, thick versions of barbecue sauce. This sauce is thinner and saucier.
- It has a kick. You can take down the heat by reducing the amount of Cajun seasoning, garlic, and hot sauce.
- Be careful not to overcook the shrimp so they don’t get rubbery.
Other Shrimp Recipes
New Orleans barbecue shrimp is a buttery, bold way to serve seafood you’ll love.
Make it and enjoy!
Looking for other shrimp recipes?
Try these:
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New Orleans Style Barbecue Shrimp
Ingredients
- 2 tbsp olive oil
- 1/2 cup worcestershire sauce
- 8 oz butter not margarine
- 1 lemon juiced
- 1/2 tsp fresh finely chopped thyme
- 1/2 - 1 tsp Cajun seasoning
- 1/2 tsp hot sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt & pepper to taste
- scant 1/4 cup fresh minced garlic
- 2 lbs raw frozen shrimp (tail on) peeled & deveined
Instructions
- Heat the olive oil in a large skillet over medium heat, then add the shrimp and cook for 2 minutes per side (don't over cook). Transfer to a waiting plate and set aside.2 tbsp olive oil, 2 lbs raw frozen shrimp (tail on)
- Add the butter to the skillet and allow it to melt. Add the remaining ingredients whisking them together to evenly combine. Simmer on medium low heat until the sauce has thickened slightly.1/2 cup worcestershire sauce, 8 oz butter, 1 lemon, 1/2 tsp fresh finely chopped thyme, 1/2 - 1 tsp Cajun seasoning, 1/2 tsp hot sauce, 1/2 tsp onion powder, 1/2 tsp garlic powder, salt & pepper, scant 1/4 cup fresh minced garlic
- Remove the skillet from the heat then add the shrimp, tossing to coat.
- Serve warm with the juices for dipping, and a side of crusty bread.
Notes
- Don't expect this to look like red, thick versions of barbecue sauce. This sauce is thinner and saucier.
- It has a kick. You can take down the heat by reducing the amount of Cajun seasoning, garlic, and hot sauce.
- Be careful not to overcook the shrimp so they don't get rubbery.
Nutrition
