New Orleans BBQ Shrimp with Garlic Butter Sauce

Why You’ll Love This Recipe

• Restaurant-quality New Orleans flavor in under 40 minutes.
• Rich, peppery, garlicky butter sauce that begs for lots of crusty bread.
• Shell-on cooking keeps shrimp juicy and infuses the sauce with sweet, briny depth.
• One-skillet, weeknight-friendly, and perfect for entertaining.

Grocery List

• Produce: 1 lemon, garlic, fresh thyme, parsley, scallions, lemon wedges for serving
• Dairy: Unsalted butter
• Pantry: Shell-on large Gulf shrimp, Worcestershire sauce, dry white wine or lager, stock (shrimp or chicken), smoked or sweet paprika, cayenne, kosher salt, black pepper, hot sauce, crusty baguette

Full Ingredients

Shrimp

• 2 lb large shell-on Gulf shrimp (16–20 count), deveined; heads on if available
• 1 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1/2 tsp cayenne pepper

Sauce & Aromatics

• 8 tbsp (1 stick) unsalted butter, cold and cubed, divided (2 tbsp for sautéing; 6 tbsp to finish)
• 4 garlic cloves, minced (about 2 tbsp)
• 1 tsp smoked or sweet paprika
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup dry white wine or lager (sub with extra stock if avoiding alcohol)
• 1/2 cup shrimp stock or low-sodium chicken stock (or water)
• 3 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice (from 1 medium lemon)
• 1 tsp finely grated lemon zest
• 1 tsp hot sauce (optional)
• 1/4 tsp kosher salt, plus more to taste
• 1 tsp freshly cracked black pepper (to finish)
• 2 tbsp chopped flat-leaf parsley
• 2 scallions, thinly sliced
• Optional: 1 bay leaf; 1/2 tsp light brown sugar to soften bitterness (if desired)

To Serve

• 1 crusty baguette, warmed at 375°F for 8–10 minutes
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep and season the shrimp

Rinse shrimp and pat very dry with paper towels. If heads are attached, leave them on for extra flavor. Keep shells on, but use kitchen shears to snip along the back and remove the vein. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp freshly cracked black pepper, and 1/2 tsp cayenne. Set aside while you start the sauce.

Step 2: Warm the bread

Heat the oven to 375°F. Slice the baguette and warm on a baking sheet for 8–10 minutes until crisp outside and soft inside. This timing syncs with the sauce and shrimp so everything is hot at once.

Step 3: Build the aromatic butter base

In a wide 12-inch skillet over medium heat, melt 2 tbsp of the butter. Add the minced garlic and cook just until fragrant, about 30 seconds—do not brown. Stir in the paprika and thyme for 10 seconds to bloom the spices.

Step 4: Deglaze and reduce

Pour in the wine (or lager), Worcestershire, and stock. Add the bay leaf if using. Bring to a lively simmer and cook for 2–3 minutes, stirring and scraping up any fond, until the liquid reduces slightly (to about 2/3 cup). Taste and add the optional 1/2 tsp brown sugar if you want a rounder edge.

Step 5: Cook the shrimp fast

Increase heat to medium-high. Arrange the seasoned shrimp in a single layer in the skillet. Cook 1–2 minutes, flip, and cook 1–2 minutes more until just opaque and pink. The internal temperature should register 120–125°F in the thickest part for juicy shrimp (or cook to 145°F if you prefer USDA doneness). Do not overcook.

Step 6: Mount with butter and lemon

Take the pan off the heat. Add the remaining 6 tbsp cold butter a few pieces at a time, swirling or stirring constantly to create a glossy, emulsified sauce. Stir in the lemon juice, lemon zest, hot sauce (if using), and the remaining 1 tsp cracked black pepper. Taste and adjust salt.

Step 7: Finish with herbs and serve

Remove the bay leaf. Sprinkle in the parsley and scallions, tossing to coat the shrimp in the peppery, garlicky butter. Serve immediately with warm baguette and lemon wedges for squeezing. Encourage guests to peel at the table and mop up every drop of sauce with bread.

Pro Tips

• Cold butter is key: adding it off heat helps the sauce emulsify instead of breaking.
• Freshly cracked black pepper (coarse) is essential to classic New Orleans flavor—do not skimp.
• Head-on shrimp give the sauce extra richness; if you have shells, make a quick stock by simmering shells in 1 cup water for 10 minutes to use in the recipe.
• Use a large, heavy skillet so the shrimp cook in a single layer and the sauce reduces quickly.
• Cook shrimp just to opaque and 120–125°F for tender results; overcooking makes them rubbery.

Variations

• Beer BBQ Shrimp: Swap the wine for a crisp lager and whisk in 1 tsp Creole mustard with the Worcestershire for malty tang.
• Creamy BBQ Shrimp: After reducing the liquids (Step 4), stir in 2–3 tbsp heavy cream, then proceed with mounting the butter.
• Grilled Twist: Grill shell-on shrimp over high heat (2–3 minutes per side), then toss hot shrimp in the finished butter sauce off heat.

Storage & Make-Ahead

This dish is best eaten immediately. If needed, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water until warmed through; avoid boiling. Make-ahead: Prepare the sauce base through Step 4 up to 2 days ahead, cool, and refrigerate. Rewarm to a simmer, then cook the shrimp and finish the sauce as directed. The finished dish does not freeze well; the sauce base (without shrimp) can be frozen for up to 2 months.

Nutrition (per serving)

Approximate for 1 of 4 main-course servings (without bread): 430 calories; 24 g fat; 6 g carbohydrates; 39 g protein; 1,100 mg sodium. Values will vary based on exact shrimp size and salt brands.