New Orleans-Style Barbecue Shrimp

Succulent, buttery, and full of zesty Creole flavor, this New Orleans-style barbecue shrimp is perfect for weeknights or entertaining guests!

Why You’ll Love This Recipe

• Bold Cajun Flavor: A perfect balance of spices, herbs, garlic, and citrus brings a vibrant Southern flair.
• Completely Alcohol-Free: Enjoy the classic dish without wine or beer—family-friendly and inclusive.
• Quick & Easy: On the table in under 30 minutes with minimal prep.
• Perfect Sauce For Dipping: Rich, buttery sauce just begs for crusty French bread.
• Great For Any Occasion: Ideal for casual dinners, gatherings, or a spicy weeknight treat.

Ingredients

• 1 1/2 pounds extra-large shrimp, peeled and deveined
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• Juice of 1 lemon
• 1/4 cup seafood stock (or chicken broth)
• 2 tablespoons chopped fresh parsley
• Crusty French bread, for serving

Directions

1. In a large skillet, melt butter with olive oil over medium heat.
2. Add garlic and cook for about 1 minute, until fragrant.
3. Stir in thyme, paprika, oregano, salt, black pepper, cayenne, and brown sugar.
4. Add Worcestershire sauce, lemon juice, and seafood stock. Simmer for 2–3 minutes.
5. Add shrimp, cooking until pink and opaque, about 5–7 minutes.
6. Sprinkle with parsley and serve with crusty French bread for dipping.

Servings And Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Calories: Approx. 380 kcal per serving

Variations

• Mild Option: Reduce cayenne or skip it altogether.
• Creamy Twist: Stir in a splash of cream at the end for a smooth sauce.
• Over Pasta: Serve over linguine or angel hair instead of bread.
• Citrus Boost: Add orange zest for a sweet-citrusy layer.
• Different Protein: Try with scallops or firm fish fillets for variety.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended due to texture changes in shrimp.
• Reheating: Warm gently in a skillet over low heat with a splash of broth.

FAQs

Is This Dish Alcohol-Free?

Yes, this version contains no beer, wine, or any alcohol.

What Can I Use Instead Of Seafood Stock?

Chicken broth works well as a substitute and adds depth.

Can I Use Frozen Shrimp?

Yes, just thaw and pat dry before cooking.

Can I Make This Less Spicy?

Simply reduce or omit the cayenne pepper to suit your taste.

Does The Sauce Thicken?

It stays buttery and thin—perfect for dipping. For a thicker sauce, simmer a few minutes longer.

What Sides Pair Well With This?

A green salad, rice, or steamed vegetables make great companions.

Can I Use Pre-Cooked Shrimp?

Yes, but add them at the end and heat just until warmed through.

Is Worcestershire Sauce Alcohol-Free?

Most brands are alcohol-free, but always check the label if avoiding it strictly.

Can Kids Eat This Dish?

Yes—just reduce the spice and it’s a family-friendly favorite.

Can I Make This Dairy-Free?

Use a dairy-free butter alternative to keep the flavor and texture similar.

Conclusion

New Orleans-Style Barbecue Shrimp—minus the alcohol—brings you all the signature spice, richness, and Southern soul of the original. With its bold flavor and quick cooking time, it’s a guaranteed winner for busy weeknights or special meals. Just add some crusty bread and dig in—you won’t miss the alcohol one bit.

New Orleans-Style Barbecue Shrimp

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• Author: Chef Clara
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Halal

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Description

A Southern classic full of bold Cajun flavor, this dish features juicy shrimp simmered in a buttery, spicy Worcestershire-based sauce—with no alcohol—perfect for sopping up with crusty bread.

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Ingredients

Scale 1x2x3x

• 1 1/2 pounds extra-large shrimp, peeled and deveined
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• Juice of 1 lemon
• 1/4 cup seafood stock (or chicken broth)
• 2 tablespoons chopped fresh parsley
• Crusty French bread, for serving

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Instructions

1. In a large skillet, melt butter with olive oil over medium heat.
2. Add garlic and cook for about 1 minute, until fragrant.
3. Stir in thyme, paprika, oregano, salt, black pepper, cayenne, and brown sugar.
4. Pour in Worcestershire sauce, lemon juice, and seafood stock. Bring the mixture to a simmer and cook for 2-3 minutes to blend the flavors.
5. Add shrimp to the skillet and cook, stirring occasionally, until shrimp are pink and opaque, about 5-7 minutes.
6. Sprinkle with fresh parsley and serve immediately with warm, crusty French bread for dipping in the sauce.

Notes

• Use fresh or frozen shrimp—just make sure they are well drained.
• Adjust cayenne to control heat level.
• Chicken broth can be substituted for seafood stock.
• Serve with rice instead of bread for a heartier meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Southern

Nutrition

• Serving Size: 1 portion
• Calories: 380 kcal
• Sugar: 2 g
• Sodium: 860 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 210 mg