New Orleans BBQ Shrimp
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. Despite the name, this dish isn’t grilled or barbecued at all. Instead, the shrimp simmer in an unbelievably delicious sauce made from butter, beer, Worcestershire, garlic, lemon, and Creole spices. I love serving it over creamy parmesan polenta with lots of crusty bread to scoop up every last drop.
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
Olive oil
Butter
Amber beer
Worcestershire sauce
Hot sauce
Garlic
Fresh rosemary
Creole seasoning
Lemon
Salt & pepper
Crusty French bread
Parmesan polenta (recipe included below)
How to Make It
Sauté the garlic and rosemary in olive oil until fragrant, then add the Creole seasoning 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 polenta 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 Creole seasoning 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 polenta
Stecca or crusty baguette
Caesar salad
Creamy mashed potatoes
Sautéed spinach or broccolini
Butter-fried bread for dipping
More Recipes You’ll Love
New Orleans-Style BBQ Shrimp
Ingredients:
Serves 6-8
2 pounds large shrimp with shells
2 tablespoons olive oil
1 cup cold butter (I used salted and then did not add additional salt)
1/2 cup amber beer
1/2 cup Worcestershire sauce
1-2 tablespoon(s) hot sauce
1/4 cup garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons Creole seasoning
Salt & Pepper to taste
1 lemon, juice removed
Crusty French bread for serving
Parmesan Polenta for serving- RECIPE BELOW
Instructions:
In a large skillet or pan over medium heat, add 2 tablespoons oil.
Add minced garlic and rosemary and sauté until fragrant, about 1-2 minutes.
Sprinkle 2 tablespoons Creole seasoning, stir for 1 minute.
Pour in Worcestershire, hot sauce, lemon juice, beer and bring to a boil.
Increase the heat to medium-high and add the shrimp to the pan.
Cook the shrimp for 3-4 minutes on each side or until they turn pink and opaque.
Remove pan from heat and stir in butter, a few cubes at a time, stirring constantly and adding more butter only when the previous has melted.
Season with salt & pepper to taste and garnish with chopped chives
Spoon the NOLA BBQ shrimp over parmesan polenta and scoop it all up with some delicious crusty bread and have the actual best time OF YOUR LIFE!!
Parmesan Polenta
Serves 6
1 cup corn meal
1 cup cold water
3 cups water (for boiling)
1 teaspoon salt
4 tablespoons butter (I prefer salted)
1/2+ cup heavy cream
1 cup parmesan, grated
Parmesan Polenta
In a large saucepan, bring 3 cups water and salt to a boil.
In a measuring cup or small bowl, mix corn meal with 1 cup of cold water.
Once water is boiling, gradually stir in corn meal mixture and cook for 5 minutes stirring constantly.
Turn heat to low, cover pot and cook for 10 minutes stirring occasionally.
Add in butter, and stir until melted and combined.
Add in heavy cream and parmesan, stir until combined.
New Orleans-Style Soft Shell Crab
Ingredients:
Serves 6-8
4 large soft shell crabs, cleaned and juices reserved
2 tablespoons olive oil
1 cup cold butter (I used salted and then did not add additional salt)
1/2 cup amber beer
1/2 cup Worcestershire sauce
1-2 tablespoon(s) hot sauce
1/4 cup garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons Creole seasoning
Salt & Pepper to taste
1 lemon, juice removed
Crusty French bread for serving
Parmesan Polenta for serving
Instructions:
In a large skillet or pan over medium heat, add 2 tablespoons oil.
Add minced garlic and rosemary and sauté until fragrant, about 1-2 minutes.
Sprinkle 2 tablespoons Creole seasoning, stir for 1 minute.
Pour in Worcestershire, hot sauce, lemon juice, reserved crab juice, beer and bring to a boil.
Remove pan from heat and stir in butter, a few cubes at a time, stirring constantly and adding more butter only when the previous has melted.
Season with salt & pepper to taste and garnish with chopped chives
Soft Shell Crabs
4 soft shell crabs, cleaned
1 box of beer batter mix
1 bottle of beer (follow the box instructions for the amount needed)
Oil for frying- Canola, peanut, whatever you prefer
Salt and pepper (optional, for seasoning)
Instructions:
In a large bowl, combine the beer batter mix and the appropriate amount of beer as directed on the box. Whisk until smooth-ish.
In a large, deep skillet or frying pan, pour enough vegetable oil to cover the crabs. The oil should be about 2-3 inches deep.
Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
Dip each crab into the beer batter, ensuring it is fully coated. Let any excess batter drip off.
Carefully lower the battered crabs into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Cook for about 2-3 minutes on each side, or until the batter is golden brown and crispy.
Remove the crabs from the oil using tongs or a slotted spoon, and place them on a plate lined with paper towels to drain excess oil.
To Serve:
Spoon a healthy scoop of polenta, add a soft-shell crab, and ladle some bbq sauce on top. Serve with crusty bread!
