Easy New Orleans BBQ Shrimp

Easy New Orleans BBQ shrimp made with large shrimp simmered in a spicy butter sauce with Worcestershire sauce, garlic, Cajun seasoning, lemon, and beer. This classic Louisiana shrimp recipe is rich, bold, and perfect for dinner or entertaining. A popular seafood dish served with crusty French bread, ideal for weeknight meals, parties, and authentic Southern cuisine at home.

Ingredients

• ⅓ cup Worcestershire sauce
• ⅓ cup amber beer (such as Abita)
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon fresh rosemary, minced
• 1 tablespoon Cajun or Creole seasoning
• 1 teaspoon coarsely cracked black pepper
• Hot sauce, to taste
• 2 lb large shrimp (16–20 count or larger), peeled or unpeeled
• 1 lemon, thinly sliced into rounds
• 1 tablespoon lemon juice, plus more to taste
• 14 tablespoons unsalted butter (1¾ sticks), cold and cubed
• Salt, to taste

For garnish and serving

• 4 scallions, thinly sliced (light and dark green parts)
• 1 tablespoon fresh parsley, minced
• Crusty French bread

Instructions

1. In a large sauté pan with a lid, combine the Worcestershire sauce, beer, garlic, bay leaf, rosemary, Cajun seasoning, black pepper, and hot sauce. Bring to a boil over medium-high heat.
2. Add the shrimp and lemon slices, tossing to coat them evenly in the sauce. Cover the pan and cook for 3–5 minutes, depending on shrimp size, until just opaque and cooked through.
3. Remove the lid, add the lemon juice, and turn off the heat. Add the cold butter cubes and stir constantly until fully melted and the sauce becomes glossy and emulsified.
4. Taste and adjust seasoning with salt, additional lemon juice, or hot sauce as needed.
5. Transfer to a serving dish, sprinkle with scallions and parsley, and serve immediately with plenty of crusty bread.

Tips

• Use large shrimp to prevent overcooking and keep them juicy.
• Keep the butter cold and stir off the heat for a smooth, emulsified sauce.
• Have the bread ready—the sauce is meant to be soaked up.

Variations and Substitutions

• Replace amber beer with chicken stock if preferred.
• Add a pinch of cayenne for extra heat.
• Use thyme instead of rosemary for a different herb note.

FAQs

Is this a grilled BBQ dish?
No, New Orleans BBQ shrimp are cooked in a rich, spiced butter sauce, not on the grill.

Should I peel the shrimp first?
Either works, but unpeeled shrimp add more flavor to the sauce.

Can I reheat leftovers?
This dish is best served fresh, as reheating may cause the sauce to separate.

Serving Suggestions

• Serve as a main dish with crusty French bread.
• Pair with rice or creamy grits to soak up the sauce.
• Add a simple green salad on the side for balance.

Why You’ll Love This Recipe

• Bold New Orleans flavors with minimal effort.
• Rich, buttery sauce packed with spice and citrus.
• Ready in minutes and perfect for sharing.