About This New Orleans BBQ Shrimp Recipe

This iconic New Orleans–style BBQ shrimp is one of the most flavorful dishes you can make at home — buttery, spicy, zesty, rich, and perfect for Mardi Gras or any time you want a restaurant-quality seafood dinner that is actually pretty easy to make. Despite the name, this dish isn’t grilled or barbecued at all. Instead, the shrimp simmer in an insanely delicious sauce made from butter, beer, Worcestershire, garlic, lemon, and spices. I prefer to serve it on top of some parmesan grits to soak up as much of the sauce as possible, along with some crusty buttered bread. 10/10 perfection!

Why You’ll Love It

True NOLA vibes without leaving home
A super flavorful sauce with minimal effort
Uses simple ingredients but tastes gourmet
Pairs perfectly with bread, rice, or polenta
20–25 minute stovetop cook time
Easily adaptable to extra heat or less spice
Also works for crab, crawfish, or scallops

Ingredients You’ll Need

Large shell-on shrimp, head-on preferred but also optional
Olive oil
Butter
Amber beer
Worcestershire sauce
Hot sauce
Garlic
Fresh rosemary
Creole seasonings
Lemon
Salt & pepper
Crusty French bread
Parmesan Grits

How to Make It

Sauté the garlic and rosemary in olive oil until fragrant, then add the seasonings and cook briefly to bloom the spices. Pour in the beer, Worcestershire, lemon juice, and hot sauce and bring everything to a boil. Add the shrimp and cook until pink and opaque. Remove from the heat and swirl in cold butter a few pieces at a time to create a silky sauce. Taste and season, then serve immediately over parmesan grits with crusty bread.

Tips for Success

Use shell-on shrimp for the most flavor.
Keep the butter cold — this emulsifies the sauce.
Don’t overcook the shrimp; 3–4 minutes per side is plenty.
Add more hot sauce or Creole seasoning if you like heat.
Serve with bread — trust me, you’ll want it for dipping.
The sauce also works beautifully with crab, scallops, crawfish, or soft-shell crab.

Frequently Asked Questions

Do I have to use shell-on shrimp?
No, but shell-on adds tons of flavor. If using peeled shrimp, reduce the cook time slightly.

Can I make this without beer?
Yes — substitute chicken broth or seafood stock.

Is this recipe spicy?
It has a moderate kick. Reduce the hot sauce or cayenne if serving to kids.

Can I prepare it ahead of time?
You can prep the ingredients, but cook the shrimp right before serving so they stay tender.

Can I serve this with pasta or rice instead of polenta?
Absolutely — it’s great over white rice, angel hair, mashed potatoes, or even grits.

What to Serve With New Orleans BBQ Shrimp

Parmesan grits
Stecca or crusty baguette
Caesar salad
Creamy mashed potatoes
Sautéed spinach or broccolini

More Recipes You’ll Love

New Orleans Style BBQ Shrimp Recipe

Yield: 4-6

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Buttery, garlicky shrimp simmered in a bold Worcestershire–beer sauce with Creole spices and fresh lemon. Messy, indulgent, and perfect for dipping with crusty bread.

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Ingredients

Shrimp & Sauce

2 lb large shell-on or head-on shrimp, deveined
2 tablespoons olive oil
1 cup cold salted butter, cubed
½ cup amber beer or lager
½ cup Worcestershire sauce
1–2 tablespoons hot sauce (to taste)
¼ cup garlic, minced
1 teaspoon fresh rosemary, finely chopped
Juice of 1 lemon
Salt & freshly cracked black pepper, to taste
Crusty French bread, for serving

Creole Seasoning Mix

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper (more if you like heat)
¾ teaspoon black pepper
¾ teaspoon kosher salt

Parmesan Grits

1 cup cornmeal
1 cup cold water
2 cups water
2 cups milk
1 teaspoon salt
5 tablespoons salted butter
¾–1 cup heavy cream
1 cup freshly grated Parmesan

Instructions

Shrimp

In a small bowl, mix all Creole seasoning ingredients. Set aside.
Heat olive oil in a large skillet over medium heat.
Add garlic and rosemary. Cook 1 minute until fragrant.
Sprinkle in the Creole seasoning.
Stir and cook 30–45 seconds.
Add Worcestershire, beer, hot sauce, and lemon juice.
Bring to a boil, then reduce and simmer 3–4 minutes.
Increase heat to medium-high.
Add shrimp and cook 2–3 minutes per side, until pink and just opaque and remove from pan.
Reduce heat to low.
Add cold butter a few cubes at a time, whisking constantly, until smooth and glossy. Remove from heat and add shrimp back in.
Taste and adjust with salt and pepper if needed.
Serve immediately with grits and warm crusty bread.

Parmesan Grits

In a large saucepan, bring 2 cups water, 2 cups of milk, and salt to a boil.
In a measuring cup or bowl, whisk together the cornmeal and cold water until smooth.
Slowly pour the cornmeal mixture into the boiling water, whisking constantly to prevent lumps.
Reduce heat to medium-low and cook, stirring continuously, for about 5 minutes.
Cover, lower heat to low, and simmer for 15–20 minutes, stirring every few minutes.
If the polenta thickens too much, add small splashes of hot water or milk to keep it loose.
Remove from heat. Stir in the butter until melted and fully incorporated.
Add the heavy cream and Parmesan cheese. Stir until smooth, creamy, and glossy.
Taste and adjust salt and pepper as needed.
Serve immediately while hot and silky.