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If you are looking for the ultimate Memorial Day meal that brings bold Southern flavor to your table in under 20 minutes, this New Orleans-Inspired BBQ Shrimp is exactly what you need. Tossed in a smoky Cajun spice blend and finished in a rich garlic butter sauce with Worcestershire and fresh lemon juice, this skillet shrimp recipe is pure comfort food at its finest. Whether you are planning a Memorial Day cookout, a Fourth of July food BBQ spread, or a quick weeknight dinner, this recipe delivers every single time.
Despite its name, New Orleans BBQ Shrimp has nothing to do with a grill or barbecue sauce. The dish was born at Pascal’s Manale restaurant in New Orleans in the 1950s, where a chef created a buttery, peppery shrimp dish inspired by a customer’s description of something he had tried in Chicago. The result became one of the most iconic dishes in Creole cooking, and this inspired version brings all of that flavor straight to your home kitchen using a simple frying pan.
Table of Contents
Why You Will Love This Recipe
- Ready in 20 minutes from start to finish
- Uses simple pantry spices with bold Cajun flavor
- Perfect for Memorial Day party food, picnics, and holiday cookouts
- Great as an appetizer or main dish served over rice or with crusty bread
- No grill required everything cooks in one skillet
Ingredients You Will Need
Before you start, gather all your ingredients and have your pots, frying pan, and kitchen utensils ready. Use your measuring cups and spoons set to portion everything out accurately before you begin cooking.
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra large or jumbo shrimp, peeled and deveined | 2 pounds | Thawed if frozen |
| Unsalted butter | 6 tablespoons | High quality for best sauce |
| Garlic cloves, minced | 3 large cloves | Use a garlic press for ease |
| Worcestershire sauce | 2 tablespoons | Key for depth of flavor |
| Fresh lemon juice | 2 tablespoons | From 1 lemon |
| Water | 2 tablespoons | Helps finish the sauce |
| Paprika | 1 teaspoon | Smoked or sweet |
| Ancho chile powder | 1 teaspoon | Mild, earthy heat |
| Ground cumin | 1 teaspoon | Warm, smoky undertone |
| Sugar | 1 teaspoon | Balances the spice |
| Salt | 3/4 teaspoon | Adjust to taste |
| Scallions, dark green parts, thinly sliced | 3 scallions | For garnish |
Equipment List
Having the right kitchen tools makes this recipe even easier. Here is everything you will need:
- 12-inch frying pan essential for cooking shrimp evenly
- Kitchen utensils wooden spoon for stirring
- Measuring cups and spoons set for accurate spice measurements
- Mixing bowls for tossing shrimp in the spice blend
- Garlic press to mince garlic quickly
- Cutting board for prepping scallions and lemon
- Chef’s knife for slicing scallions
- Kitchen weight scale optional, for portioning shrimp
Step-by-Step Instructions
Follow these simple steps for perfectly cooked New Orleans-Inspired BBQ Shrimp every time. Keep your frying pan and kitchen utensils within reach before you start.
- Mix the spice blend: In a large mixing bowl, combine the paprika, ancho chile powder, ground cumin, sugar, and salt. Stir until fully combined using your kitchen utensils.
- Season the shrimp: Add the peeled and deveined shrimp to the spice mixture. Toss well to coat every shrimp evenly. Set aside while you prepare the pan.
- Melt the butter: Place a 12-inch frying pan over medium heat. Add the 6 tablespoons of unsalted butter and let it melt completely.
- Cook the garlic: Add the minced garlic (use a garlic press to make this faster) to the melted butter. Stir constantly with a wooden spoon for about one minute. Do not let it brown you want it fragrant and soft.
- Add the shrimp: Add the spice-coated shrimp to the pan in a single layer. Cook over medium heat, stirring frequently, for 3 to 4 minutes until the shrimp are mostly cooked but still slightly opaque in spots.
- Finish the sauce: Pour in the Worcestershire sauce, fresh lemon juice, and water. Stir to combine and cook for another 1 to 2 minutes until the shrimp are fully pink and opaque and the sauce has thickened slightly.
- Garnish and serve: Scatter the sliced scallions over the top and serve immediately with crusty bread, steamed rice, or grits.
Pro Tips for the Best New Orleans BBQ Shrimp
- Do not overcook the shrimp. Shrimp cook very fast. As soon as they turn pink and curl into a C shape, they are done. An O shape means overcooked.
- Use fresh lemon juice. Bottled lemon juice lacks the brightness and acidity that makes this sauce sing. Squeeze fresh every time.
- Use a wide, heavy pan. A 12-inch frying pan gives your shrimp enough room to cook in a single layer rather than steaming in a pile.
- Do not skip the water. Adding water at the end helps the sauce come together and prevents it from becoming too thick or burning.
- Control your garlic heat. Garlic burns quickly in butter and turns bitter. Keep the heat at medium and stir constantly for exactly one minute.
- Serve immediately. This dish is best enjoyed hot straight from the pan. Have your side dishes ready before you start cooking the shrimp.
Serving Suggestions
New Orleans-Inspired BBQ Shrimp is incredibly versatile and pairs beautifully with a variety of sides, making it perfect for Memorial Day party food, picnic spreads, or easy weeknight dinners.
- Crusty French bread for soaking up the buttery Cajun sauce
- Steamed white rice or dirty rice for a full Southern meal
- Creamy stone-ground grits for a classic New Orleans brunch plate
- A simple green salad with lemon vinaigrette for a lighter option
- Corn on the cob or roasted vegetables for a Memorial Day cookout spread
Make-Ahead and Storage Tips
While this dish is best served fresh, here are some helpful storage tips if you have leftovers:
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat in a frying pan with a splash of water to loosen the sauce.
- Freezer: Not recommended, as cooked shrimp become rubbery when frozen and reheated.
- Prep ahead: Mix the spice blend and store it in a sealed container up to one week in advance. You can also peel and devein the shrimp the night before and refrigerate them.
Frequently Asked Questions
What makes New Orleans BBQ Shrimp different from regular barbecue shrimp?
New Orleans BBQ Shrimp is not grilled and does not use barbecue sauce. It is a pan-cooked dish made with a buttery, garlicky sauce seasoned with Cajun spices, Worcestershire sauce, and lemon juice. The name is a New Orleans tradition that dates back to Pascal’s Manale restaurant in the 1950s.
Can I use frozen shrimp for this recipe?
Yes. Just make sure the shrimp are fully thawed before cooking. Pat them dry with a paper towel to remove excess moisture, which helps the spice coating stick and prevents the sauce from becoming watery.
How spicy is this New Orleans-Inspired BBQ Shrimp recipe?
This version is mildly spiced. The ancho chile powder adds earthy warmth rather than sharp heat. If you prefer more spice, add a pinch of cayenne pepper or a dash of hot sauce to the sauce at the end.
What size shrimp should I use?
Extra large (26-30 count) or jumbo (21-25 count) shrimp work best. Smaller shrimp cook too quickly and can become rubbery before the sauce has time to develop.
Can I make this recipe dairy-free?
Yes. Substitute the unsalted butter with a high-quality plant-based butter for a dairy-free version. The flavor will be slightly different but still delicious.
What can I serve with New Orleans BBQ Shrimp for a Memorial Day cookout?
For a Memorial Day cookout, serve this dish alongside crusty bread, corn on the cob, coleslaw, and a cold beverage. It works as both an appetizer and a main dish, making it excellent Memorial Day food for a crowd.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn fully pink and opaque and curl into a loose C shape. If they curl tightly into an O shape, they are overcooked. The entire cooking process takes only 5 to 6 minutes total.
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PrintNew Orleans BBQ Shrimp Recipe : Easy 20-Minute Cajun Butter Skillet Dinner
New Orleans-Inspired BBQ Shrimp is a bold, buttery 20-minute skillet recipe tossed in smoky Cajun spices with garlic, Worcestershire sauce, and fresh lemon juice. No grill needed just one pan and pure Southern flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner, Appetizer
- Method: Stovetop
- Cuisine: American, Creole, Southern
Ingredients
1 teaspoon paprika
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon sugar
3/4 teaspoon salt
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
6 tablespoons unsalted butter
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice, from 1 lemon
2 tablespoons water
3 scallions, dark green parts, thinly sliced
Instructions
1. Mix the paprika, ancho chile powder, cumin, sugar, and salt together in a large bowl. Add the shrimp and toss to coat evenly. Set aside.
2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring, for one minute. Do not brown.
3. Add the shrimp and cook over medium heat, stirring frequently, until almost cooked but still opaque in spots, 3 to 4 minutes.
4. Add the Worcestershire sauce, lemon juice, and water. Cook until shrimp are done and sauce comes together, 1 to 2 minutes more.
5. Scatter sliced scallions over top and serve immediately.
Notes
Do not overcook the shrimp — they should curl into a C shape, not an O shape.
Use fresh lemon juice for best flavor.
Serve immediately with crusty bread, rice, or grits.
For extra heat, add a pinch of cayenne or a dash of hot sauce.