Roll up your sleeves, everyone! It’s a BBQ Shrimp New Orleans Style recipe.

Barbeque doesn’t necessarily mean “grilled” in this case – it means shrimp submerged in a spicy seasoned butter and baked in their shells. Magical. 

This post was first featured in 2014 and has since been updated with new photos and content.

BBQ Shrimp

Alan and I haven’t been to New Orleans in over 20 years, but there are a few things you never forget when you visit.

For instance: the food is flavorful and spicy like nowhere else on earth!

I’m usually a wimp when it comes to spicy food, but Creole seasoning adds a perfect boost of flavor to just about anything.

Of course, I had to capture that Creole culture recently during my first ever Mardi Gras food themed party! It was a gathering for Alan’s birthday, which was right smack in the middle of Mardi Gras.

I didn’t tell anyone that was the theme, so we weren’t throwing beads or flashing anyone, but we did enjoy some simple Cajun dishes! Jambalaya and this BBQ Shrimp New Orleans Style were on the menu.

The shrimp got an extra spicy oomph from the chili sauce that was in the marinate, soaking up all the flavors for a couple of hours before it was baked!

I served it warm, but when it cooled down, it was just as tasty. (And messy! Be sure to prepare for that.)

Serve this BBQ shrimp as an appetizer with other sides or add a salad, corn, and some crusty bread for a main dish!

It’s very versatile…and I’ve found it’s just as good in the warmer months as in the colder ones.

How do you make it? Well, let’s dig right in…

BBQ Shrimp – Ingredients & Utensils

Everything in this recipe is easily found at your local grocery store. I love meals that are simple to prep!

Ingredients

• 4 pounds shrimp, fresh
• 1 stick (1/2 cup) butter
• 1/2 cup olive oil
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 2 lemons, sliced
• 4 garlic cloves, chopped
• 2 tablespoons Creole seasoning
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon chopped parsley
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon ground red pepper
• 1/2 teaspoon hot sauce

Utensils/Other Items

• Tinfoil
• A shallow baking sheet or roasting pan
• Large Ziploc bags
• A medium-sized saucepan 

Dietary Notes

If you buy the right ingredients – especially the sauces! – this should be a gluten-free recipe. Make sure to check the labels!

I haven’t tried this recipe with any other substitutions, however. I’m sure they’d be easy to make, but I don’t know how it would turn out. If you’ve made a keto, vegetarian, vegan, etc version of this barbeque shrimp recipe, please share it in the comments!

BBQ Shrimp – Instructions

1. Line a shallow baking sheet or roasting pan (you may need two) with foil and put aside.
2. Put the shrimp in a container that can be sealed. I used a large plastic Ziploc bag.
3. Add butter and all remaining ingredients to a medium size saucepan, melting butter on low heat. Stir until all ingredients are blended. 
4. Pour the butter mixture over the shrimp and chill for 2 hours, turning over every 30 minutes.
5. In a preheated oven at 400 degrees F bake shrimp for 20 minutes. Turn shrimp once during baking. Don’t let them overcook, or they’ll be tough and kind of gross when they come out!
6. Serve. Easy!

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BBQ Shrimp – FAQs

Nothing super pressing in this section…just a few questions I’ve gotten before!

How salty is this recipe?

Oooh, very! If you’re watching your salt intake or just don’t like salty food, I recommend finding sodium-reduced versions of the sauces in the recipe.

Are thawed frozen shrimp OK for this?

A lot of fresh shrimp is just defrosted frozen shrimp anyway…I think you will be OK! It’s really hard to find actual fresh shrimp unless you live near the coast, even if it’s advertised as fresh. But if you can get the real thing…do it!

I really like spicy food – how spicy is this?

I’d say it’s pretty mild to moderate. Serving it with Tabasco sauce will give you more heat if you want it! Remember, I’m a wimp about spice…

Do I have to cook the shrimp in the shells? Should I get the shrimp with heads still on?

Yes and yes. It all adds to the flavor (and the Creole authenticity)!

How did you like this barbeque shrimp recipe?

Did you serve it with a side, and if so, what kind? Did you substitute anything in the recipe? Please tell me in the comments…I’d love to hear about your cooking adventures.

Other great recipes here at The Foodie Affair…

In the mood for another shrimp dish? I’ve got a few:

• Spicy Tequila Shrimp
• Asparagus and Shrimp Stir Fry

Maybe you prefer more BBQ? Here’s a bunch of BBQ recipes:

• Shredded BBQ Chicken Crockpot Recipe
• Bacon-wrapped Barbeque Chicken

Recipe from Southern Living, September, 2002