New Orleans BBQ Shrimp (Creole Butter Skillet Recipe)
This New Orleans BBQ Shrimp recipe is a rich, buttery Creole classic packed with bold spices, lemon, and Worcestershire sauce, all made in one skillet in under 30 minutes.
The Dish That Put New Orleans on the Map (And Never Left)
If you have never had New Orleans BBQ Shrimp, let me set the record straight right away: there is no grill. There is no barbecue sauce. What there is, however, is one of the most outrageously good butter-and-spice sauces you will ever dip a piece of bread into in your life.
This is a skillet barbecue shrimp recipe that is deeply rooted in Louisiana tradition. It is bold, buttery, garlicky, and peppery with a slow, warming heat that builds as you eat. The sauce is thin enough to pool at the bottom of the bowl but rich enough to coat every single shrimp. And that bread? That crusty French bread you drag through every last drop? That might be the whole point of the meal.
This is the kind of dish that makes people go quiet at the dinner table, and then immediately start asking when you are making it again.
What Makes This Recipe Authentic
New Orleans BBQ Shrimp was famously created at Pascal's Manale restaurant in the Uptown neighborhood of New Orleans in 1954. The original recipe is still a closely guarded secret, but the soul of the dish has been celebrated and recreated across Louisiana for decades. Every household and restaurant puts their own stamp on it, but the non-negotiables are always the same:
- Real butter. A generous amount. Do not substitute.
- Worcestershire sauce. This is the backbone of the sauce and what makes it distinctly New Orleans rather than just spicy shrimp.
- Fresh lemon. Bright acidity to cut through the richness.
- Creole seasoning and black pepper. Layered heat, not just a one-note burn.
This version stays true to the classic Cajun Creole lemon butter shrimp spirit while being approachable for a weeknight dinner. From prep to plate, you are looking at about 30 minutes.
The Tools and Ingredients That Actually Matter Here
For a dish this simple, quality makes a real difference. A heavy cast iron skillet is your best friend here because it holds heat evenly and creates that perfect sear on the shrimp before they get sauced. Using a good Creole seasoning blend and genuine Worcestershire sauce (not a generic substitute) will take this from good to unforgettable.
Shell-On vs. Peeled: The Great Debate
If you want the most authentic Louisiana barbecued shrimp experience, use head-on, shell-on shrimp. The shells release collagen and a deep, briny, oceanic flavor directly into the sauce as the shrimp cook. In New Orleans, you are fully expected to peel at the table, licking your fingers between every single shrimp.
That said, peeled and deveined shrimp work wonderfully if you prefer a tidier dinner or are feeding younger guests. You lose a touch of that deep shell flavor, but the Cajun barbecue shrimp sauce is so bold and layered that the dish is still absolutely spectacular.
Chef's Tip: Whatever shrimp you buy, make sure they are large to jumbo in size (16 to 20 count per pound is ideal). Smaller shrimp cook too fast in this recipe and can easily overcook and turn rubbery before the sauce has time to develop around them.
Building the Sauce: Do Not Rush This Step
The magic of this Cajun Creole BBQ shrimp dinner recipe is entirely in the sauce, and the sauce is built in layers. Here is what you need to know:
- Sear the shrimp first, then set them aside. You want color and flavor on the shrimp, but you do not want to finish them in the pan yet. They will go back in at the end.
- Build the sauce in the same pan. All those browned bits left behind from the shrimp? Pure flavor. Do not wipe that skillet clean.
- Deglaze with broth, then add the butter, Worcestershire, and lemon. Let it simmer for a few minutes before the shrimp go back in. This step lets the sauce reduce slightly and the flavors meld.
- Finish gently. Return the shrimp, toss to coat, and pull them off the heat the moment they are cooked through. Overcooked shrimp are the only real pitfall here.
Serving This Dish the New Orleans Way
There is really only one way to serve skillet barbecue shrimp and that is immediately, directly in the pan, with a whole loaf of crusty French bread on the side and plenty of napkins within reach.
Beyond the bread, here are the best sides to round out the meal:
- Stone-ground creamy grits for a full Southern lowcountry pairing
- Steamed white rice to soak up every drop of that Creole butter sauce
- Simple green salad with a bright vinaigrette to contrast the richness
- Corn on the cob for a backyard Louisiana cookout feel
For drinks, a cold Abita Amber, a crisp Sauvignon Blanc, or an ice-cold sweet tea all complement the spice and richness beautifully.
Ready to bring a little New Orleans magic to your kitchen? Here is everything you need:
New Orleans BBQ Shrimp (Creole Butter Skillet Recipe)
This New Orleans BBQ Shrimp recipe is a rich, buttery Creole classic packed with bold spices, lemon, and Worcestershire sauce, all made in one skillet in under 30 minutes.
Ingredients
- 2 lb large shrimp, head-on and shell-on preferred, or peeled and deveined
- 6 tbsp unsalted butter, divided
- 2 tbsp olive oil, extra virgin
- 6 garlic cloves, minced
- 3 tbsp Worcestershire sauce
- 3 tbsp lemon juice, freshly squeezed, about 1.5 lemons
- 1 lemon, thinly sliced into rounds
- 2 tsp Creole seasoning, such as Tony Chachere's
- 1 tsp smoked paprika
- 1/2 tsp dried rosemary, crushed between fingers
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper, adjust to heat preference
- 1 tsp black pepper, freshly cracked
- 1 tsp hot sauce, such as Crystal or Tabasco
- 1/2 cup low-sodium chicken broth, or shrimp stock for deeper flavor
- 4 green onions, thinly sliced, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
- 1 loaf crusty French bread, for serving and sauce-soaking
Instruction
Pat the shrimp dry with paper towels and season them all over with Creole seasoning, smoked paprika, black pepper, and cayenne. Set aside while you prepare the sauce base.
Heat a large, heavy skillet (cast iron works best) over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once the butter is foamy, add the shrimp in a single layer.
Cook the shrimp for 1 to 2 minutes per side until just pink and slightly curled. Do not overcook at this stage. Remove the shrimp to a plate and set aside.
Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic, dried rosemary, and dried thyme. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the Worcestershire sauce, lemon juice, hot sauce, and lemon slices. Stir to combine.
Bring the sauce to a gentle simmer and cook for 3 to 4 minutes until it reduces slightly and the flavors meld together. Taste and adjust seasoning with additional Creole seasoning or cayenne if needed.
Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1 to 2 more minutes until the shrimp are fully cooked through and heated.
Remove from heat. Garnish with sliced green onions and chopped fresh parsley. Serve immediately in the skillet with plenty of crusty French bread for dipping.
Equipment
- Large cast iron skillet or heavy-bottomed skillet
- Tongs
- Citrus juicer
- Cutting board
- Chef's knife
- Paper towels
Notes
Storing and Reheating Leftovers
Leftovers keep in an airtight container in the refrigerator for up to 2 days. The sauce may solidify as it chills (that is just the butter doing its thing). Reheat gently in a skillet over low heat with a splash of chicken broth to loosen everything back up. Avoid the microwave if you can, as it tends to overcook the shrimp fast.
This dish does not freeze well. The butter sauce can break and become greasy when thawed, and the shrimp texture suffers. Make it fresh and enjoy every bite while it is hot.
