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    Home » Recipes » Main Dishes

    Published: Jun 22, 2024 · Modified: Oct 20, 2024 by AshleyFreeman ·

    Easy New Orleans-Style Skillet Barbecue Shrimp

    Jump to Recipe Print Recipe

    To me, this bbq shrimp recipe is what dreams are made of. Sweet shrimp are bathed a savory blend of butter, zesty Cajun seasoning, tons of garlic, Worcestershire, rosemary, lemon, and beer, perfect for sopping up with hunks of crusty French bread. Are you drooling yet, because I am.

    Two-handled skillet of New Orleans-Style Barbecue Shrimp on a dark wooden board, alongside two brown-rimmed small white plates filled with shrimp and pieces of French bread, a bottle of hot sauce, two glasses of beer, and a blue-checked cloth with bread.

    I grew up in Savannah, Georgia, right on the coast and didn't appreciate being able to get fresh local Lowcountry shrimp until I moved away. My grandparents lived on the water (and still do), and we would often throw the cast net right off their dock or from the john boat and haul in the freshest, sweetest shrimp.

    Thankfully, now I live in Charleston and am lucky to live close to seafood markets that sell shrimp brought in that day. New Orleans barbeque shrimp is one of my favorite ways to celebrate that shrimp. It's like shrimp scampi, but better--and, it's ready in less than 30 minutes.

    It's also the perfect shrimp recipe to make on your beach vacation, requiring only one skillet (hooray for little cleanup) and not a ton of ingredients. Plus, it's a different way to cook shrimp besides boiling it and serving with cocktail sauce.

    Origins of New Orleans BBQ Shrimp

    Barbecue shrimp was first introduced in 1953 at Pascal Manale's in New Orleans. The secret ingredient for their recipe is to use head-on wild Louisiana shrimp. According to their chef, the shrimp heads have most of the fat, and fat equals flavor. They also use white wine instead of beer and make their own seasoning blend.

    In my version, I use beer (because it's so delicious to drink alongside the shrimp) and store-bought Cajun seasoning. I also opt to use head-off, peeled and deveined shrimp but keep the tails on. They're much easier to eat that way. However, if you have access to fresh head-on shrimp and want to cook them whole, I say go for it.

    I can make a meal out of the shrimp and lots of crusty French bread, but if you're looking for something heartier, my Quick and Easy Southern-Style Tomato Rice Pilaf is a great option for a side. The tomato-infused rice pairs so well with the shrimp and butter sauce.

    For the ultimate summer bbq season meal, serve this iconic recipe with my Red, White, and Blue Cheese Potato Salad with Bacon recipe. Or maybe you're looking for other easy shrimp recipes? Be sure to check out my Easy Skillet Shrimp with Honey Garlic Sauce. It's another quick skillet shrimp recipe. Seafood lovers will also love my Old Bay and Honey Butter Salmon. It's another quick and easy seafood dinner that I love to make, and I bet you will too.

    Jump to:
    • Origins of New Orleans BBQ Shrimp
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Tasty tip
    • Frequently asked questions
    • Related
    • Even more:
    • 🍽Get the recipe
    • Recipe guidelines and test kitchen tips
    • Food safety

    Ingredients

    Before we get started, let's gather the ingredients we need for this recipe:

    Ingredients for Easy New Orleans-Style Skillet Barbecue Shrimp.
    • salted butter
    • garlic cloves
    • fresh rosemary
    • bay leaf
    • lager beer
    • Worcestershire sauce
    • Cajun seasoning
    • large shrimp
    • lemons
    • green onions
    • fresh parsley
    • hot sauce and crusty French bread for serving

    (See recipe card for quantities.)

    Instructions

    Now that we've got our ingredients, it's time to get cooking!

    Cooking garlic, rosemary, and a bay leaf in melted butter in a dark skillet with a wooden spoon.
    1. First, melt the butter in a large skillet over medium heat. Add the garlic, rosemary, and bay leaf and cook until fragrant.
    Adding Cajun seasoning, Worcestershire sauce, and beer to the ingredients in a dark skillet with a wooden spoon off to the side.
    1. Then, add the Worcestershire sauce, Cajun seasoning, and beer.
    Stirring shrimp and lemon wheels in the butter sauce in a dark skillet with a wooden spoon.
    1. Next, add the shrimp, lemon juice, and lemon wheels and cook until the shrimp turn pink, about 3-4 minutes, stirring occasionally.
    Sprinkling chopped green onion and parsley on the finished New Orleans-Style Barbecue Shrimp in a two-handled dark skillet.
    1. Finally, once the shrimp are cooked, remove from the heat and sprinkle with the parsley and green onion. Serve with crusty bread and hot sauce.

    Hint: Want to make your own Cajun seasoning? Stir together 1 ½ tablespoons paprika, 1 tablespoon kosher salt (I use Diamond Crystal), 1 tablespoon garlic powder, 2 teaspoons freshly ground black pepper, 2 teaspoons onion powder, 1 ½ teaspoons dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon ground white pepper, and 1 teaspoon dried thyme. Store in a jar or airtight container at room temperature.

    Substitutions

    Need some alternate ingredient ideas? I've got you covered:

    • Butter - If you only have unsalted butter, that's okay. Just taste the sauce and adjust the salt as needed.
    • Cajun seasoning - Cajun seasoning is readily available at most grocery stores, but feel free to substitute Creole seasoning instead. Note that each is its own blend of seasonings so spiciness and saltiness can vary. You can also make your own Cajun seasoning if you prefer. See my hint above.
    • Beer - Light lager beer is my choice for this dish because the beer flavor doesn't overpower the rest of the ingredients. You can also use an amber ale. I don't recommend an IPA or other strong beer. It can make the dish taste bitter. If you don't want to go with beer, dry white wine is another great option.

    Variations

    Here are some other ways to change up this recipe:

    • Spicier - The Cajun seasoning and hot sauce already give this dish a little bit of a kick but if you want to heat it up even more, add some crushed red pepper into the butter mixture.
    • Mussels - Mussels in their shells are a great variation to this dish. Instead of cooking them in a shallow skillet, you'll want to pick a deep dish with a lid or a Dutch oven.
    • BBQ Shrimp and Grits - For a heartier dish, serve the shrimp and the barbecue butter sauce over creamy hot cooked grits.

    Equipment

    Here's what you'll need to make this recipe:

    • chef's knife
    • measuring spoons
    • liquid measuring cup
    • large skillet
    • wooden spoon

    Storage

    Store leftovers in an airtight container for up to 2 days.

    I don't recommend freezing any leftover shrimp. While they will be edible, the texture ends up being rubbery once you reheat them.

    Tasty tip

    If you don't live in part of the country near the coast or don't have access to fresh shrimp, frozen thawed shrimp work great too. For the best flavor, be sure to buy wild-caught instead of farm-raised and look for IQF (individually quick frozen) shrimp. They are flash frozen at the peak of freshness.

    Frequently asked questions

    Why is it called BBQ shrimp in New Orleans?

    Barbecue shrimp are not called that because they're prepared on a grill or smoker like traditional barbecue. And they're not flavored with barbecue sauce either. Instead, the Worcestershire-spiked butter sauce has a slight resemblance in color to bbq sauce.

    How do you eat New Orleans barbecue shrimp?

    I like to serve the shrimp right out of the skillet with hunks of crusty French bread. You're going to want to sop up all that delicious sauce!

    What goes with New Orleans BBQ shrimp?

    If you're serving this dish as an hors d'oeuvre or appetizer, you can eat it as is with some bread. I've also served the shrimp over grits or hot cooked rice. A simple green salad will round out the meal.

    Do you BBQ shrimp with shell on or off?

    A lot of restaurants will use shell-on shrimp for this delicious dish, but to me, that's too messy. I leave just the tails on for a pretty presentation and take the rest of the shells off.

    What should the size of the shrimp be for barbecue shrimp?

    I like to use large size shrimp for this recipe. I find that that size ensures they're tender while also providing ample surface area for sauce.

    Related

    Looking for other recipes like this? Try these:

    • Metal surface topped with Roger Wood sausage Low Country Boil, two cans of beer, and metal containers of tartar sauce and cocktail sauce.
      Low Country Boil with Roger Wood Smoked Sausage
    • Metal Ovenex Starburst pan filled with Phillips Crab Cakes and a bowl of Cajun Tartar Sauce with lemon wedges and fresh herbs sprinkled on top.
      How to Make Crab Cakes with Cajun Tartar Sauce
    • Wooden tray topped with a light blue bowl of Cajun tartar sauce with hot sauce on top, a bottle of hot sauce on the side, as well as lemon wedges, parsley leaves, and a kitchen towel.
      Easy Homemade Cajun Tartar Sauce with Creole Mustard
    • Wooden bowl filled with creamy chicken macaroni salad with ceramic serving spoons, an orange checked cloth, two yellow glasses filled with ice water, and one pottery plate topped with a serving to the side.
      The Best Creamy Macaroni Pasta Salad with Chicken

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    These are more of my favorite recipes:

    • Light wooden bowl filled with Zoe's Kitchen Copycat Pasta Salad with a wooden salad set in the bowl, a blue cloth, two blue glasses, a bowl of fresh basil, and salt and pepper shakers on the side.
      Tomato, Basil, and Feta Pasta Salad (Zoe's Copycat)
    • Green bowl filled with Elote Pasta Salad with a small wooden bowl of Cotija cheese and a small white bowl of cilantro on the side plus a green checked napkin and wooden serving spoon.
      Zesty Elote (Mexican Street Corn) Pasta Salad
    • Cast iron skillet filled with hot Mexican street corn dip with cream cheese on a wooden board surrounded by a blue checked napkin and small white enamel appetizer plates.
      Hot Mexican Street Corn Dip with Cream Cheese
    • Red tray topped with a Strawberry Rum Rita, bowl of strawberries and limes and cocktail picks with a pitcher of extra margaritas and a red checked cloth to the side.
      Delicious Strawberry Rum Rita (Rum Margarita)

    🍽Get the recipe

    Two-handled skillet of New Orleans-Style Barbecue Shrimp on a dark wooden board with a wood-handled metal spoon alongside a bottle of hot sauce and a blue-checked cloth with bread.

    Easy New Orleans-Style Skillet Barbecue Shrimp

    This skillet barbecue shrimp recipe is the ultimate one pan dinner. Sweet shrimp are bathed in a flavorful sauce made from zesty Cajun seasoning, Worcestershire, rosemary, lemon, beer, and lots of butter--perfect for sopping up with hunks of crusty French bread.
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Southern
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 6

    Equipment

    • chef's knife
    • measuring spoons
    • liquid measuring cup
    • large skillet
    • wooden spoon

    Ingredients

    • ¾ cup salted butter
    • 6 cloves garlic, minced
    • 1 tablespoon finely chopped fresh rosemary
    • 1 bay leaf
    • ⅓ cup lager beer
    • ¼ cup Worcestershire sauce
    • 2 tablespoon Cajun seasoning
    • 2 lemons
    • 2 lb large shrimp, peeled and deveined with the tails left on
    • Chopped green onions
    • Chopped fresh parsley
    • Hot sauce and crusty French bread for serving

    Instructions

    • Melt the butter in a large skillet over medium heat. Add the garlic, rosemary, and bay leaf and cook until fragrant.
    • Stir in the Worcestershire sauce, Cajun seasoning, and beer and bring to a simmer.
    • Slice one lemon into wheels. Squeeze the juice from the other lemon. Add the lemon juice, lemon wheels, and shrimp to the skillet and cook until the shrimp turn pink, stirring occasionally.
    • Remove the skillet from the heat and sprinkle with green onion and parsley. Serve immediately with hot sauce and French bread.

    Recipe guidelines and test kitchen tips

    When developing and testing recipes, here are some key things that I do for more success in the kitchen:

    • Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
    • When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
    • I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
    • When recipes call for kosher salt, I use Diamond Crystal kosher salt.

    Food safety

    Finally, don't forget to keep these food safety tips in mind when making this recipe.

    • Be sure to cook the shrimp to a minimum temperature of 145°F.
    • Do not use the same utensils on cooked food that previously touched raw seafood/meat.
    • Wash your hands after touching raw seafood/meat.
    • Don't leave leftovers sitting out at room temperature for extended periods of time.
    • Never leave cooking food unattended.
    • Always have good ventilation when using a gas stove.

    More Main Dishes

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      Easy Ham and Asparagus Quiche with Gruyere Cheese
    • Oval platter topped with a bourbon and brown sugar glazed spiral cut ham surrounded by a carving set and garnished with tangerines and fresh cherries.
      Bradshaw Bourbon and Brown Sugar Glazed Ham Recipe
    • White oval Dutch oven filled with creamy Boursin lemon pasta with chicken and peas on top of a wooden board with a small bowl of chopped parsley, a small bowl of Parmesan cheese, and a yellow checked linen napkin.
      Creamy Boursin Lemon Pasta with Chicken and Peas
    • A dark wooden cutting board topped with triangles of jerk chicken quesadillas with a teal enamel bowl filled with pineapple salsa on the side and a stack of plates with some quesadillas on top.
      Jerk Chicken Quesadillas with Pineapple Salsa

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    Reader Interactions

    Comments

    1. Justine says

      July 10, 2024 at 2:05 pm

      5 stars
      This dish was phenomenal - maybe the best shrimp I've ever had!

      Reply
      • AshleyFreeman says

        July 13, 2024 at 3:57 pm

        Oh wow! What a review!

        Reply
    2. Anjali says

      July 10, 2024 at 1:56 pm

      5 stars
      This recipe turned out so well!! The shrimp was perfectly cooked and that sauce was so flavorful and delicious!

      Reply
      • AshleyFreeman says

        July 13, 2024 at 3:57 pm

        Yay! Thanks so much!

        Reply
    3. Amy says

      July 10, 2024 at 1:51 pm

      5 stars
      Gosh, what a delicious recipe! I love the sauce this made for bread!

      Reply
      • AshleyFreeman says

        July 13, 2024 at 3:56 pm

        Oh man, me too! Perfect for bread dipping!

        Reply
    4. suja md says

      July 10, 2024 at 1:28 pm

      5 stars
      I loved this recipe. Thank you so much.

      Reply
      • AshleyFreeman says

        July 10, 2024 at 1:30 pm

        So glad you enjoyed it Suja!

        Reply
    5. Swathi says

      June 24, 2024 at 2:45 pm

      5 stars
      Barbeque shrimp are my favorite, your version is so delicious my family enjoyed it.

      Reply
      • AshleyFreeman says

        June 25, 2024 at 2:04 pm

        Thanks so much!

        Reply
    6. Juyali says

      June 23, 2024 at 7:15 pm

      5 stars
      Drooling over here! 😍
      This recipe has everything you need to impress guests. It makes the perfect appetizer with some crusty bread and beer (or a chilled Sauvignon Blanc). Delish!

      Reply
      • AshleyFreeman says

        June 23, 2024 at 9:23 pm

        yes! And the best part is how easy it is!

        Reply
    7. Sonja says

      June 23, 2024 at 2:14 am

      5 stars
      Dear god, this was so yummy! I wanted to just roll around in that sauce (I didn't. Instead I ate far more sauce dipped bread than I should). Needless to say, these shrimps will make a regular occurence on my summer menu. Loved the added beer in the sauce. Never had that combo before.

      Reply
      • AshleyFreeman says

        June 23, 2024 at 9:21 pm

        I love this Sonja! Thank you so much!

        Reply
    8. Krystle says

      June 23, 2024 at 12:11 am

      5 stars
      The sauce is just divine, I want to eat it with a spoon.

      Reply
      • AshleyFreeman says

        June 23, 2024 at 9:21 pm

        Ha! Me too Krystle!

        Reply
    9. Claudia says

      June 22, 2024 at 5:55 am

      5 stars
      Just cooked up some Easy New Orleans-Style Skillet Barbecue Shrimp, and it's a winner! Spicy, buttery, and ready in no time. Thanks

      Reply
      • AshleyFreeman says

        June 22, 2024 at 7:35 pm

        Terrific! Glad you enjoyed it!

        Reply
    10. Nora says

      June 22, 2024 at 3:00 am

      5 stars
      Such a flavorful dish! Tried it the first time and the whole family loved it!

      Reply
      • AshleyFreeman says

        June 22, 2024 at 7:35 pm

        Awesome! That makes me so happy!

        Reply
    5 from 10 votes

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    Photo of Ashley Strickland Freeman in a kitchen.

    Hi, I'm Ashley, "your best friend in the kitchen." I'm a food stylist, culinary producer, editor, travel junkie, and author of The Duke's Mayonnaise Cookbook from Charleston, SC. Thanks for stopping by Little Black Skillet!

    More about me →

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