New Orleans BBQ Shrimp features plump, juicy shrimp simmered in a buttery, lemony Worcestershire sauce seasoned with plenty of black pepper and Cajun spices. This stove-top version delivers bold, classic New Orleans flavors in under 15 minutes, making it ideal for a fast weeknight dinner or a show-stopping appetizer.
You don’t need a grill for this dish — everything cooks quickly on the stove. The sauce is rich and savory, and a warm slice of crusty bread is perfect for sopping up every last drop.
The recipe became a New Orleans classic after Pascal’s Manale Restaurant & Bar introduced its version in the 1950s. The chef there set out to recreate a dish a customer described and ended up with a signature preparation that remains a favorite.
The star of this dish is the sauce: buttery, tangy from lemon, savory from Worcestershire, and warmly spiced with black pepper and Cajun seasoning. Serve it with toasted French bread topped with melted Asiago cheese for an irresistible pairing.
This recipe works equally well as an appetizer or the main course. Traditionally the shrimp are served with the shells on to retain flavor, but you can peel them before cooking if you prefer.
Storage: Refrigerate leftovers in a covered container for up to 2–3 days. Reheat gently on the stove to preserve texture and sauce quality.
More seafood recipes
- Garlic Butter Shrimp Pasta
- Lobster Mac and Cheese
- Crab Meat au Gratin
- Garlic Butter Tuscan Shrimp Dip
New Orleans BBQ Shrimp
Amy Duska
Pin Recipe
Ingredients
- 12 tablespoons butter
- 1 teaspoon minced garlic
- ⅓ cup fresh lemon juice slice the rinds and reserve
- ½ cup Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 tablespoon hot sauce
- 1 lb. fresh shrimp deveined with peels on
- 4 oz. Asiago cheese grated
- 1 loaf of French bread
- 2 tablespoons fresh thyme leaves for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Melt 8 tablespoons of the butter in a heavy saucepan over medium-high heat. Add the garlic, lemon juice, reserved lemon rinds, Worcestershire sauce, black pepper, Cajun seasoning, and hot sauce. Reduce heat and simmer for 5 minutes over medium-low to meld the flavors.
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Add the shrimp to the sauce and cook 3–5 minutes, stirring frequently, until the shrimp are opaque and cooked through.
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Melt the remaining 4 tablespoons of butter. Slice the French bread, brush one side with melted butter, and sprinkle with grated Asiago. Arrange on a baking sheet and bake 3–5 minutes, until the cheese melts and the bread is toasted.
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Serve the BBQ shrimp hot, garnished with fresh thyme and the cheesy toasted bread for dipping.
Notes
- To Store: Refrigerate leftovers in a covered container for up to 3 days.
- To Reheat: Warm gently in a saucepan over low heat to preserve the sauce and shrimp texture.