New Orleans Style Barbecued Shrimp is my absolute favorite dish. You don’t need a bbq grill to make these barbecue shrimp. Just lemon, garlic, worcestershire sauce, cajun spices, shrimp and lots of butter!
I dream about New Orleans Style Barbecue Shrimp! Plump flavorful shrimp swimming in melted butter and savory spices. Just pure, uncomplicated pleasure.
My mom and I used to vacation in New Orleans every year. There is so much unbelievably amazing food in New Orleans!
That is what we did on our vacations . . . Eat! Well okay, back then I also hung out on Bourbon Street and drank about 10 gallons of beer!
We used to frequent the Cafe Pontalba, an open air cafe located right on the corner of Jackson Square. It has a good view, cold beer and fantastic New Orleans Barbecue Shrimp!
We would sit at the bar with a cold draft beer and an order of Barbecue Shrimp. Watch the people and street performers walking by the cafe. Chat with the friendly bartender.
Enjoying the sounds and the smells of the French Quarter. The clickity clack of silverware on dishes. The faint sound of jazz music echoing through the quarter.
That is the memory that this dish brings back. My carefree vacations to New Orleans.
Authentic New Orleans Barbecue Shrimp are drenched in much more butter than in this recipe. I used a measly one stick of butter. You can add 2 more sticks for a true French Quarter cafe experience.
The barbecue shrimp at Cafe Pontalba were soaking in about half an inch of herbs/spices and two inches of melted butter.
Calories don’t exist while you are on vacation . . . right!?!
So make this dish and don’t skimp on the butter. Or better yet, add more butter!
Buy the best shrimp that you can find. I just wish that I could get shrimp with the heads on. That’s not an option in my area so I just bought the jumbo-monster shrimp.
And whatever you do, do not try to be tidy while eating this dish.
Slurp those buttery shrimp.
Rip off a piece of bread and dip it in the delicious sauce.
Lick your fingers and love every minute of it!
Laissez les bons temps rouler . . . Let the good times roll.
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- 1½ lbs Jumbo Shrimp deveined - heads on if available
- 1 Lemon - cut into wedges
- 1/2 tsp Fresh Cracked Pepper
- 2 tsp Salt Free - Cajun Seasoning
- 6 Garlic Cloves - finely chopped
- Small Pinch Salt
- Small Pinch Dried Thyme
- 1 Tb Olive Oil
- 3 Tb Worcestershire Sauce
- 1 Stick Cold Unsalted Butter - cubed
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Mix together the pepper, cajun seasoning, garlic, salt, thyme, olive oil and worcestershire sauce. Set aside.
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Preheat large cast iron pan on medium/high heat for 30-60 seconds.
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Place shrimp in an even layer in the pan.
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Pour spice mixture over the shrimp.
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Cook for 3-4 minutes (depending on size) until the shrimp turn pink and begin to curl.
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Reduce heat to medium.
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Add the lemon wedges while squeezing slightly.
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Begin adding the butter cubes 3-4 at a time.
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Once the butter is melted, remove from heat.
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Serve immediately with a crusty bread loaf.
I referenced Mr. B’s Bistro Barbequed Shrimp for this recipe.
More Of My Favorite Recipes:
Cheesy Artichoke & Roasted Garlic Dip
I went to New Orleans way back in high school when I totally wasn’t into food… I so want to go back so I can experience all that amazing food!
And no, calories definitely don’t count when you’re on vacation! Bring on the butter! haha
You MUST visit New Orleans! So much good food {especially if you enjoy dive restaurants, like me}. I arrived in skinny jeans and departed in stretchy pants!
Oh my goodness, my mouth is watering! Reading this post, I feel like I am an New Orleans too! This is incredible Nicole. Your pictures are so inviting, I want to me at your dinner table.
Thanks Tanya! But, you know the strange times that we food bloggers take our pictures. The family and I enjoyed this meal for a late breakfast. And nobody was complaining about Barbecue Shrimp for breakfast!
This looks so good! Stumbling!!
Thanks Ashley! 🙂
AS an alternative go out to the Garden District for dinner at Pascal’s Manale where not only fab BBQ shrimp but a great raw bar.
Tried a couple of nights ago. Really enjoyed. I changed the Cajun spice for rosemary, oregano, and cayenne (all spices in some Cajun spice mixes I have seen) and I added some dry white wine to give a thinner and more sauce for dipping.
Used to make one with a overdose of rosemary and lots of butter and olive oil. Quit because it was not good for my cholesterol level. This recipe is much healthier and really tasty.
This is one of my all time favorite recipes. I’m glad you enjoyed it too! Your additions sound delicious!
One of those recipes that looks absolutely delicious even without testing it out.
Can this be made/adapted to be made with peeled shrimp?
Want to confirm that nothing added to fry pan before shrimp placed inside.
How many will the recipe serve?
Thanks.
Thanks Ray! Yes, you can definitely use peeled shrimp. You add the spices/oil right after the shrimp. This recipe serves 4 (or more). Enjoy!
As we speak, I am getting ready to go to Whole Foods for the best shrimp I can get! OMG, I can’t get this recipe out of my head!
LoL! I always have this recipe in my head!
I have a LB of Gulf Coast wild caught jumbo shrimp in my freezer. (yes, like the ones in LA, MS. & TX) lucky me! Guess who’s making this today!!!!!! The photos are amazing! I was hooked at first glance. Thank you Nicole! This might be my new favorite blog!
Thanks Karen! I hope you enjoyed the shrimp 🙂
This was so delicious that I ate the entire dish all by myself!!! LOL. I added an extra lemon too. 5 stars
I just saw this made on ” Cooks Country ” on PBS. they added some clam juice since they had no fish stock which was used in their original recipe. heading to the store in a bit for some shrimp.
Oh, I bet the clam juice tastes amazing with this dish. Enjoy!