New Orleans Style Barbecue Shrimp

Indulge in the bold flavors of New Orleans right from your kitchen with this effortless spicy New Orleans Barbecue Shrimp recipe—no grill needed!

It is easy to make and a quick and delectable seafood dish that brings the vibrant flavors of the Crescent City straight to your dinner table, all without firing up the grill.

New Orleans Style Barbecue Shrimp

New Orleans or Creole style bbq shrimp really isn't grilled and smothered in barbecue sauce. You cook the shrimp in a big skillet on the stovetop. The "barbecue" comes from the spicy New Orleans flavored sauce the shrimp are simmered in.

If you love the flavor of spicy shrimp than you will love New Orleans Style Barbecue Shrimp.

New Orleans Style Barbecue Shrimp can be served as a main dish (which is how I eat shrimp) or could be served as an appetizer recipe.

It is messy eating so be sure to supply plenty of paper napkins.

And on the days you have the grill out you can try this Grilled Shrimp Piccata recipe too.

Licking fingers is encouraged! After all, you don't want all that spicy sauce to end up on your napkin. Try making this perfect Grilled Lobster to serve along with the shrimp.

Florida Pink Shrimp

Buying the best shrimp for your New Orleans Style Barbecue Shrimp can be a little tricky if you don't know what to look for when you head out to the local fish market.

If you want to enjoy the best and sweetest tasting shrimp you've ever eaten make sure you buy Florida Pink Shrimp. It is the best shrimp cook with and even makes a great appetizer in these Shrimp Stuffed Jalapeno Poppers.

Trust me I know what I'm talking about when it comes to shrimp.

Florida Pink Shrimp is available fresh or frozen. You can find Florida Pink Shrimp in most grocery stores at the seafood counter. It may also be labeled as Florida Gulf Pink Shrimp.

Frozen shrimp labels are a little trickier.

If the label states product of the US - wild caught pink shrimp odds are you have a package of frozen Florida Pink Shrimp.

Ingredients

• 1 stick butter, divided
• 5-6 cloves fresh garlic, minced
• ⅓ cup Worcestershire sauce
• ⅓ cup Louisiana Hot Sauce
• ⅓ cup white cooking wine
• 2 tablespoons fresh lemon juice (juice of 1 medium lemon)
• 1 tablespoon Creole seasoning (I used Zatarain's)
• 1 teaspoon fresh cracked black pepper
• 1 ½ pounds de-headed fresh large Florida Pink Gulf Shrimp.
• 2 whole lemons cut into wedges
• French Bread
• fresh parsley, minced

Direction

1. Melt ¾ of the stick of butter in a large skillet. Add the minced garlic and saute 1 minute stirring constantly.
2. Add the Worcestershire sauce, hot sauce, wine, lemon juice, Creole seasoning and pepper to the pan and bring to a simmer. Saute until thickened and reduced by half.
3. Add the shrimp to the pan and cook while stirring for 5-6 minutes for large shrimp. If using medium shrimp cook for 4-5 minutes. Do not over cook or the shell will stick to the shrimp making them difficult to peel.
4. Immediately remove the cooked shrimp from the pan to a serving platter pouring all the creole barbecue sauce over the shrimp.
5. Garnish the platter with chopped fresh parsley and lemon wedges
6. Serve with Parsley Potatoes, corn wedges, and French bread.

For more Shrimp recipes check out

• Key Lime Mustard Sauce for boiled Shrimp
• Boiled Shrimp with Spicy Garlic Dipping Sauce
• 4 Shrimp Dipping Sauce Recipes

• Zucchini Shrimp Scampi Alfredo 
• Shrimp Quinoa Fresh Spring Rolls
• Blackened Shrimp Scampi
• Zucchini Shrimp Scampi

Print the recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

New Orleans Style Barbecue Shrimp

Arlene Mobley - Flour On My Face

Make New Orleans Style Barbecue Shrimp in about 15 minutes made in a skillet. No need to fire up the grill to enjoy this spicy buttery full of spicy flavor barbecue shrimp recipe

5 from 2 votes

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Prep Time 8 minutes mins

Cook Time 6 minutes mins

Total Time 14 minutes mins

Course Appetizer, Main Dish

Cuisine Cajun

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Servings 2 servings

Calories 1062 kcal

Ingredients  

1x2x3x

• ▢ 1 stick butter (divided)
• ▢ 6 cloves garlic (minced)
• ▢ ⅓ cup Worcestershire sauce
• ▢ ⅓ cup Louisiana Hot Sauce
• ▢ ⅓ cup white cooking wine
• ▢ 2 tablespoons fresh lemon juice (juice of 1 medium lemon)
• ▢ 1 tablespoon Creole seasoning (I used Zatarains)
• ▢ 1 teaspoon fresh cracked black pepper
• ▢ 30 large fresh Florida Pink Gulf Shrimp (deheaded)
• ▢ 2 whole lemons ( cut into wedges)
• ▢ 1 loaf French Bread (sliced)
• ▢ 1 bunch fresh parsley (minced)

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Instructions 

• Melt ¾ of the stick of butter in a large skillet. Add the minced garlic and saute 1 minute stirring constantly.
• Add the Worcestershire sauce, hot sauce, wine, lemon juice, Creole seasoning and pepper to the pan and bring to a simmer. Saute until thickened and reduced by half.
• Add the shrimp to the pan and cook while stirring for 5-6 minutes for large shrimp. If using medium shrimp cook for 4-5 minutes. Do not over cook or the shell will stick to the shrimp making them difficult to peel.
• Immediately remove the cooked shrimp from the pan to a serving platter pouring all the creole barbecue sauce over the shrimp.
• Garnish the platter with chopped fresh parsley and lemon wedges
• Serve with Parsley Potatoes, corn wedges and French bread.

Recipe Expert Tips

• There are 20 to 30 large Florida Pink Gulf Shrimp in a pound.

Nutrition

Serving: 15ShrimpCalories: 1062kcalCarbohydrates: 123gProtein: 24gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 121mgSodium: 3241mgPotassium: 991mgFiber: 7gSugar: 16gVitamin A: 4968IUVitamin C: 85mgCalcium: 244mgIron: 13mg

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