Don’t let the name fool you — there’s no grill or barbecue sauce involved here. Louisiana BBQ shrimp is a New Orleans classic, and the “barbecue” actually refers to the bold, buttery, peppery sauce the shrimp simmer in, not a cooking method. It’s one of those dishes that surprises people the first time they make it, since the ingredient list looks nothing like what you’d expect from the name. What you end up with is rich, a little messy in the best way, and full of flavor that tastes like it took way more effort than it actually did. It comes together in about 20 minutes flat, making it perfect for a weeknight dinner that feels a little more special than usual — no reservation required.
Save This Recipe! 💌
Ingredients:
- 1.5 lbs large shrimp, shell-on (deveined if you prefer, but shell-on holds flavor best)
- 1/2 cup unsalted butter
- 3 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1 tbsp Cajun or Creole seasoning
- 1 tsp black pepper (freshly cracked, for that classic peppery kick)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 bay leaves
- 1/2 cup chicken or seafood stock
- Juice of 1/2 lemon
- Crusty bread, for serving
Instructions:
- In a large skillet over medium heat, melt the butter.
- Add garlic and cook for 30 seconds until fragrant — don’t let it brown.
- Stir in Worcestershire sauce, Cajun seasoning, black pepper, smoked paprika, cayenne (if using), and bay leaves.
- Pour in the stock and lemon juice, stirring to combine.
- Let it simmer for 2-3 minutes so the flavors meld.
- Add the shrimp in a single layer.
- Cook for 3-4 minutes per side, until shrimp are pink and opaque and the sauce has slightly thickened.
- Remove bay leaves before serving.
- Spoon shrimp and plenty of sauce into bowls, and serve with crusty bread for dipping.
Tips for the Best Louisiana BBQ Shrimp
A few things that make a real difference with this recipe:
- Use shell-on shrimp if you can. The shells add flavor to the sauce as they cook, and that’s a big part of what makes this dish taste so rich. If peeling shrimp at the table isn’t your thing, peeled works fine too — just keep an eye on the cook time, since peeled shrimp cook faster.
- Don’t walk away once the shrimp go in. Shrimp cook quickly, and overcooked shrimp turn rubbery fast. You’re looking for pink and opaque, not curled up tight — that’s a sign they’ve gone too long.
- Let the sauce simmer before adding shrimp. Giving the butter, garlic, and seasonings a few minutes together first really deepens the flavor before the shrimp join the pan.
- Have your bread ready before you start cooking. This dish moves fast once the shrimp hit the pan, and you’ll want that crusty bread ready to soak up every bit of sauce right away.
Frequently Asked Questions:
Why is it called “BBQ shrimp” if there’s no barbecue sauce?
The name comes from the bold, peppery, buttery sauce style popularized in New Orleans — it has nothing to do with a grill or traditional barbecue sauce.
Should I use shell-on or peeled shrimp?
Shell-on holds the most flavor and is traditional, but peeled shrimp works well too if you’d rather skip the peeling at the table — just reduce the cook time slightly since they cook faster.
Is this recipe spicy?
It has a peppery kick from black pepper and Cajun seasoning, but it’s not fiery. Add the optional cayenne if you want more heat, or leave it out for a milder version.
What should I serve with Louisiana BBQ shrimp?
Crusty bread for dipping is classic, but it’s also delicious spooned over rice or pasta to soak up the sauce.
If you love bold, buttery sauces like this one, you’ll also want to try our Crockpot Bourbon Chicken or Crockpot Teriyaki Chicken — both bring that same rich, saucy comfort to the table with barely any hands-on effort.
This Louisiana BBQ shrimp proves that “fancy-feeling” dinners don’t have to be complicated. With one skillet and 20 minutes, you’ve got a rich, buttery meal that tastes like it took a lot more effort than it did.
Easy Louisiana BBQ Shrimp (Ready in 20 Minutes!)
Ingredients
- 1.5 lbs large shrimp shell-on (deveined if you prefer, but shell-on holds flavor best)
- 1/2 cup unsalted butter
- 3 tbsp Worcestershire sauce
- 3 cloves garlic minced
- 1 tbsp Cajun or Creole seasoning
- 1 tsp black pepper freshly cracked, for that classic peppery kick
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
- 2 bay leaves
- 1/2 cup chicken or seafood stock
- Juice of 1/2 lemon
- Crusty bread for serving
Instructions
- In a large skillet over medium heat, melt the butter.
- Add garlic and cook for 30 seconds until fragrant — don’t let it brown.
- Stir in Worcestershire sauce, Cajun seasoning, black pepper, smoked paprika, cayenne (if using), and bay leaves.
- Pour in the stock and lemon juice, stirring to combine. Let it simmer for 2-3 minutes so the flavors meld.
- Add the shrimp in a single layer. Cook for 3-4 minutes per side, until shrimp are pink and opaque and the sauce has slightly thickened.
- Remove bay leaves before serving. Spoon shrimp and plenty of sauce into bowls, and serve with crusty bread for dipping.
Notes
- Shell-on shrimp gives the best flavor, but if peeling at the table isn’t your thing, peeled shrimp works too — just reduce cook time slightly since they’ll cook faster.
- This comes together in under 20 minutes, making it a great “fancy-feeling” weeknight dinner.
- Leftover sauce is incredible spooned over rice or pasta.
