New Orleans-Style Barbecue Shrimp – Quick & Flavor-Packed
There are some dishes that just live in your memory forever, and for me, New Orleans–style barbecue shrimp is one of them. I grew up eating this on special occasions — birthdays, anniversaries, or anytime my parents felt like treating themselves (and me, of course). It’s the kind of recipe that’s so simple, you almost feel like you’re cheating… but the end result tastes like you’ve been slow-cooking it all day. Sweet, briny shrimp bathed in garlicky, Cajun-spiced butter sauce, with just enough beer and chicken stock to make it scoopable with a hunk of crusty bread. This is not a “fancy” recipe in the sense of effort — it’s fancy in the sense that your guests will think you’re a kitchen wizard.
Barbecue Shrimp
A New Orleans classic that was one of my favorite indulgent dishes we would make when I was growing up!
Ingredients
- 1 lb of shrimp, shells on (heads on too is even better)
- 1 t cayene
- 1 t black pepper
- 1/2 t red pepper flakes
- 1/2 t salt
- 1/2 t thyme
- 1/2 t rosemary (crushed up)
- 1/8 t oregano
- 1 stick + 5 T unsalted butter
- 4-6 garlic cloves, minces
- 1 t worcestershire
- 1/2 c chicken stock
- 1/2 c beer - room temp
Instructions
- Melt one stick of butter, then sautè the seasonings, garlic and worcestershire. Let that simmer for 1 minute, then add in shrimp, cook for 2 minutes.
- Then add the remaining 5 T of butter, and 1/2 c of stock, cook for 2 minutes. Add the beer, cook for a minute
- Serve with bread to sop up all of the sauce!
The nutrition information is based on estimates and is not definitive.
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The Heart of This Dish
When you hear “barbecue shrimp,” most people picture something smoky, grilled, maybe even skewered. But in New Orleans, “barbecue” is more about the sauce than the cooking method — and oh, what a sauce it is. This dish isn’t cooked outside, and there’s no barbecue sauce in sight. Instead, the shrimp are quickly sautéed in a lake of butter, garlic, and Cajun spices, then finished with beer and chicken stock to create a rich, savory broth that begs for bread-dunking.
The magic comes from the head and shell-on shrimp. Not only do they look impressive piled high in a big bowl, but their shells infuse the sauce with an incredible depth of flavor. It’s messy eating, and that’s part of the fun. You’ve got to roll up your sleeves, peel as you go, and let the butter drip down your wrists.
Special Occasion Feels Without the Special Occasion Stress
One of the reasons this was such a treat growing up is because it felt like restaurant food at home. My dad could pull this together in about ten minutes, which is exactly how long it took for my mom to open the beer, slice up the bread, and get the table set. For a kid, it felt like a feast. For the adults, it was an easy way to feel like they were indulging without spending hours in the kitchen.
And while it was usually reserved for holidays or celebrations, I’ve found myself making it on random Tuesday nights just because I want something quick and impressive. It’s the perfect dish for entertaining, too — you can sauté the shrimp in front of your guests, let the sauce bubble for a minute, and then slide it straight onto the table, steaming hot and ready to go.
The Beer + Stock Combo
This is where the flavor balance really shines. Beer adds a malty, slightly bitter backbone to the sauce, which works beautifully with the sweetness of the shrimp. Chicken stock mellows it out and keeps the broth from being too heavy. Together, they create a savory bath that’s equally good for shrimp as it is for dunking bread. I’ve tried all sorts of beer here — from light lagers to amber ales — and you really can’t go wrong. Just avoid anything too hoppy, as that can make the sauce taste sharp.
Plenty of Bread is Non-Negotiable
This recipe is a sauce-lover’s dream, but it’s also a bread-eater’s dream. Crusty French bread is my go-to — it soaks up every last drop without falling apart. I’ve also been known to serve it with buttery cornbread or even fluffy dinner rolls in a pinch. But trust me, you will regret it if you skip the bread. The sauce is so good, you’ll be tempted to tilt the bowl and drink it. (And if you do? No judgment here.)
Messy is Part of the Charm
One of my favorite things about eating barbecue shrimp is that it forces you to slow down and enjoy it. You can’t just shovel it in; you’ve got to peel each shrimp, dip it in the sauce, take a bite, and repeat. The table gets quiet except for the occasional satisfied sigh. Your fingers get buttery, your bread gets soggy in the best way, and you leave the table feeling full but not heavy.
Tips for Success
Go head and shell-on — the flavor is unbeatable. If you can’t find them, shell-on is still better than peeled.
Don’t overcook the shrimp — 2 minutes before adding the liquid, 1 minute after, and they’re perfect.
Use real butter — margarine will never give you the same richness.
Keep the heat medium-high — you want the sauce to bubble and reduce slightly without boiling it to death.
Serve immediately — this isn’t a make-ahead dish, but you can prep your garlic and measure out the seasonings beforehand.
Why This Dish Still Feels Special to Me
Even after all these years, every time I make barbecue shrimp, I’m transported back to my childhood kitchen. The smell of garlic hitting the hot butter, the spice of Cajun seasoning in the air, the sound of bread crust cracking as we tore into it — it’s pure nostalgia. Food has a funny way of doing that. It’s never just about the taste; it’s about the moments wrapped up in it.
And now, I get to make it for my friends and family, watching their eyes light up when they taste that sauce for the first time. It’s a small, buttery tradition I’ll never get tired of sharing.