New Orleans-Style Barbecue Shrimp Recipe – Spicy & Buttery Cajun Delight
This New Orleans-style barbecue shrimp is a bold, spicy, and buttery dish packed with Cajun flavors. Despite its name, this dish is not grilled or smoked but instead cooked in a rich, flavorful butter sauce infused with Worcestershire, garlic, and Creole seasonings. Perfect for a quick yet impressive seafood meal, serve it with crusty bread to soak up the delicious sauce!
Equipment
- Large skillet or cast-iron pan
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- Citrus juicer (optional)
- Large bowl (for marinating, optional)
Ingredients
- For the Shrimp:
- 1 ½ lbs large shrimp shell-on for maximum flavor
- 2 tbsp olive oil
- For the Sauce:
- 1 stick ½ cup unsalted butter
- 3 cloves garlic minced
- 2 tsp smoked paprika
- 1 tsp cayenne pepper adjust to taste
- 1 tsp Creole or Cajun seasoning
- ½ tsp black pepper
- ½ tsp salt adjust as needed
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce like Tabasco
- ½ cup chicken broth or seafood stock
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley for garnish
- Crusty French bread for serving
Instructions
- Step 1: Prepare the Shrimp
- Rinse and pat dry the shrimp. Leave the shells on for the best flavor.
- Step 2: Cook the Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Step 3: Build the Sauce
- Add butter to the skillet and let it melt. Stir in smoked paprika, cayenne, Cajun seasoning, black pepper, and salt.
- Pour in Worcestershire sauce, hot sauce, and chicken broth. Stir well to combine.
- Let the sauce simmer for 2–3 minutes to develop flavors.
- Step 4: Cook the Shrimp
- Add shrimp to the skillet, tossing to coat them in the sauce.
- Cook for about 3–4 minutes per side until they turn pink and opaque.
- Step 5: Finish and Serve
- Squeeze in fresh lemon juice and stir.
- Garnish with chopped parsley.
- Serve immediately with crusty French bread for dipping.
Notes
Shell-on shrimp give a richer flavor but can be peeled before cooking if preferred.
Adjust spice levels to taste—add more cayenne for extra heat.
If you prefer a thicker sauce, reduce it slightly longer before adding the shrimp.
Substitute white wine for chicken broth for a more refined flavor.
Best served fresh, but leftovers can be refrigerated for up to 2 days and reheated gently.
Adjust spice levels to taste—add more cayenne for extra heat.
If you prefer a thicker sauce, reduce it slightly longer before adding the shrimp.
Substitute white wine for chicken broth for a more refined flavor.
Best served fresh, but leftovers can be refrigerated for up to 2 days and reheated gently.