Emeril’s Barbecue Shrimp Recipe: New Orleans-Style Spice and Butter Bath

This dish captures the bold, buttery essence of New Orleans-style barbecue shrimp without the fuss. A simple spice blend and rich butter bath create a flavor explosion that’s hard to forget.

I’ve perfected this method to deliver restaurant-quality results at home, with shrimp so tender they melt in your mouth. No grill required—just a skillet and a few key ingredients.

Ingredients for Barbecue Shrimp Recipe Emeril

A handful of bold ingredients deliver that signature New Orleans flavor without the fuss.

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The shrimp are the star—fresh Gulf shrimp if you can find them, but any large shrimp will work. Look for wild-caught for the best flavor and texture. The butter is non-negotiable; Plugrá or Kerrygold are excellent choices. Don’t substitute margarine here. For the Worcestershire, Lea & Perrins is the gold standard, but any quality brand works.

No Worcestershire? Soy sauce with a dash of lemon juice can stand in, though the flavor profile will differ slightly. Hot sauce can be any Louisiana-style variety—Crystal is traditional. If fresh rosemary or thyme isn’t available, dried herbs at one-third the amount work fine. The cayenne can be adjusted or omitted if you prefer a milder dish.

Best served immediately, but leftovers (without the bread) keep in the fridge for 2 days. Reheat gently in a skillet to avoid overcooking the shrimp. The sauce soaks into French bread beautifully, so have extra on hand.

Step-by-Step Instructions for New Orleans-Style Barbecue Shrimp

This method delivers bold, buttery flavor with perfectly cooked shrimp every time.

Step 1: Prepare the Spice Mixture and Shrimp

In a small bowl, combine the 1 tbsp Paprika, 1 tsp Cayenne Pepper, 1 tsp Black Pepper, and 1 tsp Salt. Stir until evenly blended. This spice mix creates the signature heat and depth of the dish.

Rinse the 2 lb Large Shrimp under cold water and pat them completely dry with paper towels. The dry surface ensures the spices adhere properly and prevents splattering when the shrimp hit the hot pan.

Step 2: Sauté Aromatics in Butter

In a large, heavy skillet (cast iron works best), melt the 1 cup Unsalted Butter over medium heat. Once melted, add the 6 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme. Cook for 1-2 minutes, stirring constantly, until the garlic turns light golden brown and the herbs become fragrant.

Be careful not to burn the garlic—it should sizzle gently in the butter, not brown too quickly. If the butter starts to brown, reduce the heat immediately. The aromatic base builds the foundation for the rich, complex sauce.

Step 3: Build the Sauce with Wet Ingredients

Pour in the 2 tbsp Worcestershire Sauce and 2 tbsp Hot Sauce. Stir well to combine with the melted butter, garlic, and herbs. Let the mixture simmer for 2-3 minutes until it begins to bubble slightly and the flavors meld together.

This step creates the tangy, slightly spicy liquid that will coat the shrimp beautifully. The sauce should be fragrant and just starting to thicken slightly around the edges of the pan.

Step 4: Cook the Shrimp in the Sauce

Add the seasoned shrimp to the skillet in a single layer. Increase the heat to medium-high and cook for 2-3 minutes per side, spooning the butter sauce over the shrimp regularly. The shrimp are done when they turn opaque and pink with just a hint of curl.

Don’t overcrowd the pan—if necessary, cook the shrimp in batches to ensure even cooking. The sauce will continue to thicken as the shrimp cook, coating each piece in a glossy, spiced butter glaze.

Step 5: Serve Immediately with Lemon and Bread

Transfer the shrimp and sauce to a large serving bowl or platter. Squeeze the 1 whole Lemon over the top and serve with the 1 pieces French Bread on the side for soaking up the delicious sauce.

The lemon brightens the rich, buttery sauce, while the bread ensures you capture every last drop. Serve immediately while the shrimp are hot and the sauce is still bubbling.

Serving Suggestions for This Recipe

Plating Presentation

I love serving this dish family-style in a large, shallow bowl or platter. Arrange the shrimp in a single layer so the vibrant pink color stands out against the golden sauce. This makes it easy for guests to help themselves.

Bread for Sauce

Place thick slices of French bread around the platter or in a separate basket. The crusty bread is perfect for soaking up every last bit of the rich, buttery sauce. I often warm the bread in the oven for 5 minutes at 350°F first. 🥖

Lemon Garnish

Cut the lemon into wedges and arrange them around the platter. The bright citrus not only adds color but also cuts through the richness. Guests can squeeze fresh juice over their portion to taste.

Herb Finishing

Sprinkle extra chopped rosemary and thyme over the top just before serving. This adds a fresh, aromatic touch that complements the dish beautifully. A light dusting of smoked paprika enhances the visual appeal.

Pairing Suggestions

A simple green salad with a light vinaigrette balances the richness of the shrimp. I also love serving this with steamed asparagus or roasted corn for a complete meal. 💛

Table Setting

Provide small bowls for shrimp tails and extra napkins—this is a hands-on dish. The sauce can get messy, but that’s part of the fun! I always set out a small dish of melted butter for dipping the bread too.

Frequently Asked Questions