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Home » Main Course » Seafood and Fish

Published: Sep 11, 2013 · Updated: Mar 23, 2025 · May contain affiliate links

Barbecued Shrimp from New Orleans | Authentic BBQ Recipe

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Barbequed Shrimp isn't made on the grill. It's made on the stove with lots of garlic and pepper and butter. This barbecued shrimp eats butter like I eat this shrimp. The best part is it's ready to eat in less than 20 minutes!

Barbecued shrimp in a buttery red sauce with a spoon scooping out shrimp and green parsley on top.
My Not-So-Private Love of Shrimp
Barbecued Shrimp New Orleans-Style
Ingredients for New Orleans-Style BBQ Shrimp
How to Serve with This Delicious Shrimp Dish
How To Make Barbecued Shrimp

My Not-So-Private Love of Shrimp

 I’m giving you a recipe for spectacular, truly not kosher, barbecued shrimp, though it doesn't use traditional barbecue sauce.

I love shrimp and have a lot of shrimp recipes here at TIHIC!

Yes, The challah dough is rising, the rugelach dough is in the fridge and the kadaif is thawing. Plus the chicken soup is in the freezer.

Yeah, it seems strange to me, too. I was raised in a small town with maybe 80 Jewish families, and no one that I know of kept kosher.

My grandparents, to my knowledge, never ate pork or shellfish and probably wouldn't have thought to mix milk or meat, but they didn't keep kosher.

My grandfather became a butcher when he came to this country and began a grocery store, but he never slaughtered his own meat, though he sure was known for it.

barbequed shrimp in cast iron skillet with spoon and buttery sauce this …

Everyone loved my uncle and papa's stores and their meat was renowned. That is what I know. 

I don't know when I learned the concept of keeping kosher.

I don't know when I first tasted lobster, but I know my mother loved it.

Shrimp d'Jonghe, or shrimp with garlic butter, was available at all the quaint restaurants on the Kankakee River, along with catfish and frog legs. Maybe it was there?

In any case, I never really understood the kosher concept until I became friendly with a family from Israel when we were both studying in Fort Collins.

They adopted me in the second family sense, and I was very happy to be adopted.

They are still a part of my life, and we have been close all these years.

So, to say I feel a bit guilty about posting all these recipes that are totally treif, well, I do.

But I am who I am and I eat what I eat, and I will happily keep kosher when I am with them.

In the meantime, I eat bottom feeders. Ouch. Truly, I've given up meat, so why is it so tough to give up shrimp?

Well, probably because they don't have pretty brown eyes that gaze at me soulfully. Enough already.

This barbecued shrimp recipe is an outstanding, truly rich, totally to-die-for recipe.

I made it when my in-laws were here because they brought me fresh shrimp, fresh from the Gulf. And, well, I just had to do something with them.

babrbecued shrimp on bread on white plate with cilantro and buttery sauce

I love Cajun cooking, and my MIL is from Mississippi. Pre-kid, the manservant and I used to visit The Big Easy and eat. And eat. AND EAT. Those were the good old days.

This was when Paul Prudhomme was king and, in my book, still is.

In 1975, he brought Commander's Palace back to what it is today, and he was the one who hired Emeril to take his place when he opened K-Paul's. You know—that guy?

If you read Paul's bio he sounds like quite a colorful character and would probably be a lot of fun to hang with. We ate at K-Pauls, and we ate at Commanders. And we ate until we got on the plane to come home.

Truthfully, if we hadn't come home, I would have probably found myself in the gutter retching because my tummy couldn't have held another bite. Rich food it is.

barbecued shrimp in a buttery sauce on french bread

Barbecued Shrimp New Orleans-Style

Ever since those 8o's years, I have cooked from Paul. I have one favorite cookbook of his, Chef Paul Prudhomme's Louisiana Kitchen, published in 1984, that has many recipes I truly adore.

But New Orleans BBQ shrimp was one I still had yet to do, and so I decided to make this barbecued shrimp.

Though they are traditionally served in the shell, I'm not good with finger food. I don't like foods that need to be nibbled off the bone.

So, I took the shells off and these were still good great. He has the original recipe on his website but I'm going to give it to you the way I did it.

And, as Julia Child believed, Paul does, too.  Yeah, butter is a key component of this dish. Plenty of butter!

Yes, this doesn't fall into the healthy recipes category but it certainly falls into my category of favorite dishes 

I also love potatoes and had never made his cajun potatoes, so I figured it was time. Yeah, rice is the tradition, but well, I love potatoes. They were mighty fine. Mighty fine.

cajun potatoes.

It was hard to share. And so it is that I find myself in the midst of cooking for Yom Kippur, the holiest of holidays and giving you a shrimp recipe.

Please forgive me, G-d.

But I found out that Paul Prudhomme was asked to join the celebration of Jerusalem's 3000th birthday in 1996 and to make a kosher recipe for King David's feast.

I feel redeemed. The problem is that his bio didn't say what he made. Well, I guess barbecued shrimp it wasn't.

Ingredients for New Orleans-Style BBQ Shrimp

Large or jumbo shrimp: You will want shell-on shrimp to make the fish stock needed for the delicious sauce.

The Worcestershire-spiked butter sauce includes:

  • Butter: Real butter, no substitutes, please!
  • Garlic
  • Worcestershire sauce
  • Beer

Cajun seasoning includes:

  • Cayenne pepper
  • Black pepper
  • Salt
  • Red pepper
  • Thyme
  • Rosemary
  • Oregano

How to Serve with This Delicious Shrimp Dish

Serve barbecued shrimp in big shallow bowls over rice, grits or angel hair pasta with a side of cole slaw with peanuts and lots of crusty French bread to dip in the melted butter savory sauce.

Sprinkle with a garnish of chopped green onions, fresh thyme, and red pepper flakes if you need extra heat.

babrbecue shrimp in cast iron skillet in buttery spicy sauce

How To Make Barbecued Shrimp

Begin by combining all of the dry seasonings. That's what gives this juicy bbq shrimp recipe a ton of flavor.

In a large skillet, melt a stick of butter. I used my favorite large cast iron skillet.

Add the deveined shrimp and stir until the shrimp turn pink

Add the remaining butter and some shrimp stock. (If you don't have shrimp stock, use bottled clam juice.)

Shake and stir the pan for about two minutes more while adding the beer.

The idea is to keep the buttery sauce from separating.

This barbecued shrimp is a delicious dish that can be served with hot sauce on the side if you want an extra kick!

Now I bet you are wondering why this dish is called barbeque shrimp.

Well the sauce turns a barbecue red from the shrimp and the seasonings and apparently that's how it got its name.

You could call it best shrimp ever and I would agree. 

New Orleans style barbecued shrimp served with hunks of crisp French bread is perfect for an appetizer or dinner.

Perfect for Mardi Gras or game day.

I love serving it in shallow bowls so you can sop up the sauce with plenty of bread!

This barbequed shrimp is so easy to make and everyone loves it.

Guessing you will, too!

barbecued shrimp on white plate in buttery sauce with blue striped napkin

Other New Orleans-Style Recipes You Might Enjoy

Shrimp and Grits

Creamy shrimp and Grits in green and blue bowl with blue napkin.

King Cake

King Cake with cream cheese filling with colored sugar and mardi gras beads.

Cajun Fish with Brown Butter & Pecans

cajun fish with pecans and browned butter.

Other N'Awlins Recipes

I'd love to hear if you make this recipe!

Please share a review or rate the recipe,

and be sure to tag me on social!

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Recipe

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Barbecue shrimp (New Orleans Style)

Barbecued Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 8 minutes
  • Total Time: 20 Minutes
  • Yield: 4 Servings 1x
  • Category: Main Course/Appetizer
  • Method: Stove Top
  • Cuisine: American
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Description

The best bbq shrimp recipe straight from New Orleans. Made in a skillet, not on a grill. These buttery, spicy shrimp are so good!


Ingredients

Scale

1 lb shelled medium to large shrimp

Seasonings:
1 t cayenne pepper
1 t black pepper
½ t salt
1/t crushed red pepper
½ t dried thyme leaves
½ t dried rosemary leaves
⅛ t dried oregano leaves

1 stick plus 2 T butter - in all (Paul says 5)
1 ½ t minced fresh garlic
1 t Worcestershire sauce
½ c shrimp stock (Using the shells from your shrimp, add 1 c water to them. Place in a pot and boil a few minutes until shells turn pink. Let steep while making recipe. Use only ½ c)
¼ c beer at room temperature

1 small loaf of good French bread


Instructions

Combine seasoning ingredients.

In a large skillet, combine 1 stick of butter, garlic, Worcestershire and seasoning mix, over high heat.

When the butter is melted, add the shrimp. Cook for two minutes, shaking the pan, not stirring, in a back and forth motion. Add remaining 2 T butter and the  ½ c of stock. Cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.

Place two slices of bread in center of plate. Spoon ¼ of shrimp mixture and sauce on top.

I served this with Paul's potatoes and Emeril's peanut cole slaw. Oh my.


Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook

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  1. Classy Clutter says

    January 12, 2014 at 11:42 pm

    Wow, I loooove this!!! Coming from Saturday Night Fever, these look great!! I'd love if you'd link up to my link party going on now!

    http://www.classyclutter.net/2014/01/spotlight-saturday-link-party-32.html

    xoxo, Mallory & Savannah

    Reply
  2. Coffee and Crumpets says

    September 17, 2013 at 5:19 am

    I found your story about keeping Kosher quite entertaining! My best friend growing up was Jewish and kept Kosher. As a Muslim, I keep Halal at home mainly, eat meat out occasionally. Funny thing is, we're allowed to eat seafood, but I don't really care for it! However, shrimp prepared this delicious, spicy way, I can eat those just fine.

    BTW, I am in Broomfield, CO, not too far from you 🙂

    Nazneen

    Reply
    • Abbe Odenwalder says

      September 17, 2013 at 3:24 pm

      Thanks for writing Nazneen. I'll bet there are a lot of stories like this! And you are in Broomfield. One day, I'm going to have to do a day of Denver bloggers! I would love to meet all of you!

      Reply
    • Amy Walters says

      October 29, 2013 at 8:04 pm

      BBQ shrimp is on my menu for this weekend for my Mom's annual trip here to Biloxi to see me (she's in our home state of Ohio). I was just in NOLA Sunday, and had BBQ Shrimp from Le Bayou Restaurant and it was incredible. I've made it a few times before, using The Frugal Gourmet's recipe YEARS ago, before ever being near NOLA, and more recently, using Paul P's recipe. my problem is, my sauce always seems to break. so I called LeBayou, and actually talked with the chef who made the BBQ Shrimp there. he told me his secret, to take the pan OFF the heat before adding those 'last amounts' of butter, so the sauce will emulsify correctly and not break. I started looking around the internet, and I LOVE LOVE LOVE what you did, with serving it in individual bowls, over a thick slice of bread... beautiful. I will be doing that as well. Thanks for the inspiration!

      Reply
    • Abbe Odenwalder says

      October 29, 2013 at 8:44 pm

      Than you, Amy. Great tip, too. I think one reason Paul says to swirl the shrimp or to shake on the burner is so that the sauce stays emulsified. But I like your tip better and will give it a try, soon! You are near some good food. Thanks for commenting!

      Reply
  3. Natalie G says

    September 16, 2013 at 7:46 pm

    Wow so much flavour, the shrimp look incredible.

    Reply
    • Abbe Odenwalder says

      September 17, 2013 at 3:22 pm

      They were Natalie! Thanks!

      Reply
  4. Denise Browning@From Brazil To You says

    September 15, 2013 at 8:53 pm

    What an appetizing dish! Your bbqed shrimp is a must-have, Abbe!(with or without potatoes)

    Reply
    • Abbe Odenwalder says

      September 17, 2013 at 3:22 pm

      It is a good one Denise. And the potatoes are divine! But rice would work, too!

      Reply
  5. Lea Ann (Cooking On The Ranch) says

    September 15, 2013 at 8:18 pm

    Hi Abbe. I just saw your comment over at my friend's Blog, Cathy, Wives with Knives and saw the Denver reference. I'm a food blogger in Highlands Ranch, always nice to find another local blogger to support. I'm a new subscriber and look forward to getting to know you better.

    Reply
    • Abbe Odenwalder says

      September 17, 2013 at 3:21 pm

      That's so nice Lea Ann. You are so right as I only know one Denver blogger and now after this post, I know of three. Whoopie! Would love to get to know you better, too!

      Reply
  6. Amy says

    September 14, 2013 at 9:06 pm

    Kosher or not, I love this Barbecued Shrimp! I prepare shrimp dishes a lot because they are always easy to prepare and cook fast. 😉 Can't wait to give this one a try.

    Reply
    • Abbe Odenwalder says

      September 14, 2013 at 10:16 pm

      That's why I like shrimp dishes, too! They are quick and something besides chicken! Enjoy them Amy.

      Reply
  7. cquek says

    September 14, 2013 at 5:17 pm

    These look absolutely gorgeous..wouldn't mind the whole plate

    Reply
    • Abbe Odenwalder says

      September 14, 2013 at 10:16 pm

      Thanks Cquek. I could use another plate, too!

      Reply
  8. shannon weber says

    September 13, 2013 at 10:55 am

    oh Abbe, this looks wonderful! I have a weakness for shrimp too, as they just seem to pair so well with virtually any sort of spice or flavor. I count barbeque shrimp as one of my favorites, so i'll be trying this recipe for sure.

    Reply
    • Abbe Odenwalder says

      September 14, 2013 at 10:15 pm

      Thanks so much, Shannon! This was a really good dish and one I'll make again. Soon, I hope!

      Reply
  9. ChgoJohn says

    September 12, 2013 at 8:10 pm

    This was a fun post, Abbe. It's not very often that a shrimp recipe leads to a discussion of keeping kosher that takes us from the Kankakee River to New Orleans. I enjoyed every bit of, though, and I'm sure I'd enjoy this shrimp dish. It sounds so flavorful and I'm with your about the shells. In some cases I don't mind at all them but here I think they would lead to one big mess. Remove them before cooking and do your dinner mates a favor. Thanks, Abbe, for sharing a great recipe.

    Reply
    • Abbe Odenwalder says

      September 13, 2013 at 4:50 am

      Jeez, John. You are right. I did cover a lot of ground! Well, Arlo Guthrie did sing "The train pulled out of Kankakee"... and ended up being the city of New Orleans! something like that- but if you are from K3 it made you feel famous! Read above message from Biz. That's why i take the shells off!

      Reply
  10. Biz says

    September 12, 2013 at 7:39 pm

    One of the first restaurants I worked at was a fine dining restaurant, but we did have New Orleans bbq shrimp - it was messy, shell on, but oh so good. We would bring a finger bowl afterwards for the customers to "wash" their hands. Just really warm water, lemons floating in it with a cloth napkin on top.

    One time I dropped two finger bowls off to a couple who had the shrimp, and they kind of looked at each other and put the napkin in their lap and started eating it like soup! I quickly ran over and told them what it was - still makes me laugh!

    Reply
    • Abbe Odenwalder says

      September 13, 2013 at 4:46 am

      That was a really funny memory. Thanks for sharing. It made my day!

      Reply
  11. Angie Schneider says

    September 12, 2013 at 8:29 am

    wow Abbe, those shrimp clicks, esp. the 2nd one are so gorgeous that I want to run into the kitchen and make a batch for myself...now I wish I had some prawns in the freezer!

    Reply
    • Abbe Odenwalder says

      September 12, 2013 at 3:12 pm

      Thanks Angie. I always like it when someone says something about my photos since I still hate taking them! But these prawns are worth making-photo or not. Thanks!

      Reply
  12. Sharon says

    September 12, 2013 at 2:23 am

    Oh my, indeed! This is such an interesting take. I've never tried cooking with beer - am going to give it a shot one day. Potatoes look as divine ♥ ♥

    Reply
    • Abbe Odenwalder says

      September 12, 2013 at 3:14 am

      Sharon, beer adds such great flavors but make sure you like the beer you add. The potatoes are divine. I'm getting there! Thanks!

      Reply
  13. Kitchen Riffs says

    September 12, 2013 at 1:27 am

    I love New Orleans - such a great eating town. And I love BBQ shrimp. I make this same dish (slightly different, but how different can you make it?). If you're ever back In New Orleans, you and your manservant should go to Pascal's Manale restaurant - his BBQ shrimp are the best in the city, IMO. I have this on my big list of stuff to make, but it hasn't happened this year thus far, and probably won't. Maybe next? Who knows! But you've reminded me I need to have it again, and soon.

    Reply
    • Abbe Odenwalder says

      September 12, 2013 at 3:13 am

      I've heard of that one! Manservant still has lots of family down there so I hope one day to go back. They are such great people. And I love NO! I'd be curious about your recipe. Make it. Your pics will be better than mine and it is so good!

      Reply
  14. Paula @ Vintage Kitchen Notes says

    September 11, 2013 at 11:50 pm

    Just last week I was looking at an old bon appetit mag with Paul P's cake on the cover, and wondering what had become of him! I used to have his blackening spices. This shrimp recipe is a perfect tribute to cajun Abbe!

    Reply
    • Abbe Odenwalder says

      September 12, 2013 at 3:10 am

      If it was the pecan cake, I remember making that years ago! He is still around and going strong according to his website. I love cajun and you are right-this is a good one! thanks, Paula!

      Reply
  15. Mary Callan says

    September 11, 2013 at 11:44 pm

    This looks SOOOOOO amazing! my eldest daughter loves shrimp and everyone loves challah!!! so what a great dish - looking forward to giving this a go!!
    Mary x

    Reply
    • Abbe Odenwalder says

      September 12, 2013 at 3:09 am

      Thanks Mary! It totally rocks! Challah is yet to come but I do have a good onion twist challah below. Enjoy!

      Reply
Abbe Odenwalder - The Great American Recipe Season 2

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Barbecue shrimp (New Orleans Style)
Barbecued Shrimp