I still remember the first time I sat down at a sticky table in New Orleans, fully expecting a plate of shrimp smothered in thick, red barbecue sauce, only to be totally confused when the waiter dropped off a bowl of massive, head-on shrimp swimming in a dark, peppery butter sauce. Boy, was I wrong about what to expect, but one bite later, I was a total believer! This isn’t your typical backyard grilling recipe; Louisiana BBQ shrimp is messy, rich, and honestly, one of the best things you’ll ever put in your mouth, even if you end up with butter dripping down your elbows. I learned pretty quickly that you can’t be polite while eating this—you just have to grab a chunk of crusty French bread, ignore the napkins, and dive right into that spicy, savory goodness.
What is Louisiana BBQ Shrimp?
Okay, let’s clear the air right now because this confuses almost everyone who isn’t from the South. If you are looking for a recipe that uses a bottle of Sweet Baby Ray’s or involves charcoal, you are definitely in the wrong place!
I learned this the hard way years ago when I invited some friends over for “BBQ shrimp.” My neighbor actually showed up with a bag of charcoal, and I had to awkwardly explain that we were cooking on the stove. It was pretty funny, but he was disappointed until he actually tasted the food.
The Real NOLA Deal
The truth is, Louisiana BBQ shrimp is a total misnomer. It has absolutely nothing to do with traditional barbecue.
This famous dish actually started way back in the day at a place called Pascal’s Manale in New Orleans. The story goes that a customer asked for a dish he’d had in Chicago, and the chef whipped up this buttery masterpiece. It stuck. Now, it is a staple of New Orleans cuisine, right up there with gumbo and jambalaya.
But here is the thing: it’s not red sauce. It is a rich, dark, savory emulsion of butter—like, a scary amount of butter—mixed with Worcestershire sauce, garlic, and heaps of black pepper.
Why It’s Different
When you order this in the city, don’t expect it to be “pretty” in the traditional sense. It’s meant to be rustic.
The shrimp are usually served with the heads and shells still on. I know, I know—peeling shrimp at the table sounds like a lot of work when you just want to eat. But trust me on this one. Cooking Gulf shrimp in their shells keeps the meat incredibly tender and adds a depth of flavor to the butter sauce that you just can’t get with peeled shrimp.
Plus, it makes the meal an event. You have to roll up your sleeves, put on a bib (seriously), and get your hands dirty. It’s messy, sticky, and arguably the most delicious thing you will ever eat. Just make sure you have plenty of crusty French bread nearby, because wasting that sauce should be a crime.
Essential Ingredients for the Perfect Sauce
Look, I’ve messed this up before. I remember one specific Tuesday night when I was craving New Orleans style shrimp but didn’t feel like running to the store. I tried to make this dish with a tub of generic margarine and some old bottled lemon juice I found in the back of the fridge.
Let’s just say it was a watery, oily disaster that tasted like sadness. Don’t be like me.
To get that authentic, restaurant-quality flavor, you have to respect the ingredients. There are only a few of them, so there is nowhere for bad quality to hide. Here is what you actually need to make this work.
The Shrimp (Don’t Be Scared of the Heads)
You really want large, Gulf shrimp if you can find them. And yes, I am going to tell you to keep the heads and shells on.
I know, peeling them at the table is a pain in the neck when you are hungry. My kids complain about it every single time. But keeping the armor on is crucial. The shells hold the juices in, keeping the meat tender, and the fat from the heads melts into the sauce to give it that deep, savory richness. If you use naked shrimp, it’s just not Louisiana BBQ shrimp. It’s just shrimp in butter.
The Butter (Temperature Matters)
This is the star of the show. You need real, unsalted butter.
Here is the secret that took me years to figure out: keep it cold. Cut your butter into cubes and keep it in the fridge until the very last second. When you whisk cold butter into the hot reduction, it emulsifies slowly. This creates a thick, creamy butter sauce rather than a broken, greasy mess. If you use melted butter, it will just separate.
The Flavor Bomb
You can’t get that dark color without Worcestershire sauce. It gives the dish that savory kick. Don’t skimp on the brand here; get the good stuff.
For the heat, you need fresh cracked black pepper. A lot of it. The pre-ground stuff that has been sitting in your cabinet since 2019 has lost its punch. You want that spicy kick to hit the back of your throat. Toss in some garlic cloves and a solid Creole seasoning blend, and you are halfway to heaven.
Step-by-Step: How to Make NOLA Style BBQ Shrimp
Making this is actually faster than ordering a pizza, which is great for busy weeknights when I’m exhausted from grading papers and just want to face-plant into the couch.
The whole thing comes together in about 20 minutes, provided you don’t spend an hour searching for the Worcestershire sauce like I did last week.
Prep the Seafood
First things first, wash your shrimp. But remember, leave those shells on!
I usually take a pair of kitchen shears and snip down the back of the shell to remove the vein because, well, nobody really wants to eat that part. It’s a little tedious, but it makes eating them later way less gross. Leave the tails and heads attached if you can; that is where the flavor lives.
Start the Base
Grab your favorite cast iron skillet (everything tastes better in cast iron).
Combine your Worcestershire sauce, fresh lemon juice, chopped garlic, and your spice blend in the pan. Turn the heat to medium-high and let that liquid bubble for a few minutes. You want the garlic to get soft and the kitchen to smell amazing.
Cook the Shrimp
Toss those bad boys into the skillet. They cook fast!
You only need about 2 minutes per side. When they turn pink and start to curl, they are done. Don’t walk away to check Instagram, or you will overcook them. Overcooked shrimp turn into rubber tires, and nobody has time for that.
The Butter Swirl (The Most Important Part)
This is the part I used to screw up constantly.
Once the shrimp are pink, turn the heat down to low. Like, really low.
Grab your cold cubes of butter. Do not dump them all in at once! Add a few cubes at a time, swirling the pan constantly. I mean it—keep that pan moving. You are creating an emulsion. If you let it get too hot or stop moving, the butter separates into a greasy oil slick. You want a creamy, velvety emulsified sauce.
It’s gotta look silky. If it breaks, it still tastes good, but it won’t coat the bread as well. And getting that sauce to stick to the bread is the whole point.
Serving Suggestions and Sides
You cannot—I repeat, cannot—eat this meal without the right vehicle for that sauce. I made the mistake once of serving this with just a fork and knife, and my family looked at me like I had three heads.
The sauce is liquid gold, and leaving it in the bottom of the bowl is basically a sin in my house.
The Bread is Mandatory
Honestly, the shrimp are great, but the crusty French bread might actually be the best part. You need something with a hard exterior and a soft, airy inside to soak up all that spicy, buttery goodness.
I usually buy two loaves for a family of four because we end up fighting over the last piece to sop up the dipping sauce. If you serve this with sliced sandwich bread, it just turns into a soggy mush. You need that structural integrity! Tear it into big chunks and put it right on the table.
What Else Goes on the Plate?
Since Louisiana BBQ shrimp is so incredibly rich (remember those two sticks of butter?), I like to keep the side dishes pretty simple. You don’t want to compete with the main event.
Shrimp and grits is a classic combination for a reason. A bowl of creamy, cheese grits works perfectly to balance out the spice of the cayenne and black pepper. It turns the appetizer into a hearty meal that sticks to your ribs.
However, sometimes I feel a little guilty about all that butter. When that happens, I’ll throw together a simple green salad with a sharp vinaigrette. The acid in the dressing helps cut through the heavy fat of the butter sauce, giving your palate a nice break. Just don’t make it too fancy; some romaine and tomatoes do the trick.
Perfect Drink Pairings
You need something cold and crisp to wash this down.
If it’s a school night, I am drinking a tall glass of unsweetened iced tea with a lot of lemon. It refreshes you after the heat from the pepper kicks in.
But if it’s the weekend? Nothing beats an ice-cold pilsner or an Abita Amber if you can find it. The carbonation cleanses your tongue and gets you ready for the next bite.
This is meant to be a family style dinner. Put the skillet in the middle of the table, pass the bread, and don’t worry about the mess. If you aren’t licking your fingers by the end of the meal, you probably didn’t do it right!
So there you have it. That is the real deal when it comes to Louisiana BBQ shrimp.
It is messy, buttery, and incredibly satisfying. It’s one of those meals that brings everyone together because you can’t really look at your phone while your hands are covered in sauce! I love making this for friends because it feels fancy but takes almost no effort. Just don’t wear a white shirt when you eat it, or you will regret it.
Give it a try this weekend. If you make it, don’t be shy about the butter. Just go for it.
And hey, if you loved this recipe, please share it on Pinterest! It helps me out a ton, and it saves the recipe so you can find it next time you are craving some spicy New Orleans flavor.
