Deanie’s New Orleans BBQ Shrimp Recipe: Buttery Garlic-Spiced Seafood Feast

This New Orleans classic delivers bold, buttery flavor with every bite. I’ve perfected the balance of garlic, spices, and rich butter that defines this iconic dish.

The shrimp cook quickly in a hot skillet, absorbing all the aromatic flavors. Serve with crusty bread to soak up every drop of the sauce.

Ingredients for Deanie’s New Orleans Bbq Shrimp

A handful of bold ingredients deliver that iconic New Orleans buttery, spiced kick.

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The shrimp are the star—get large or jumbo (16-20 count per pound) from a trusted seafood counter. Wild-caught Gulf shrimp if you can find them (that’s what Deanie’s uses). Frozen works in a pinch, just thaw in cold water first. The butter needs to be unsalted so you control the seasoning. I grab mine at Whole Foods—their quality is consistent.

No Worcestershire? Soy sauce plus a dash of lemon gets you close. Short on hot sauce? Cayenne plus vinegar works. Fresh rosemary or thyme can sub for dried (triple the amount), but dried is easier for this. The paprika is mostly for color—skip if you’re out. But don’t skip the cayenne (or reduce it if you’re heat-averse).

This tastes even better the next day (the flavors meld). Keeps 2-3 days in the fridge—reheat gently on the stove. Freezes surprisingly well for up to 3 months. Always serve with that crusty bread to soak up the sauce.

Step-by-Step Instructions for New Orleans BBQ Shrimp

Here’s the method to nail this dish with bold flavors and perfect texture.

Step 1: Season the Shrimp

Pat the 2 lb Large Shrimp completely dry with paper towels. This removes excess moisture so the seasoning sticks better. In a large bowl, toss the shrimp with 2 tsp Dried Rosemary, 2 tsp Dried Thyme, 2 tsp Paprika, 1 tsp Cayenne Pepper, 1 tsp Black Pepper, and 1 tsp Kosher Salt.

Use your hands to ensure every piece is evenly coated. The spices should cling to the shrimp in a visible layer. Let the seasoned shrimp sit for 10 minutes at room temperature to absorb the flavors before cooking.

Step 2: Build the Garlic Butter Sauce

In a large, heavy skillet (cast iron works best), melt the 1 cup Unsalted Butter over medium heat. Add the 12 cloves Garlic Cloves and cook for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.

Immediately add the 0.25 cup Worcestershire Sauce, 2 tbsp Hot Sauce, and 2 tbsp Fresh Lemon Juice. Stir well and let the mixture simmer for 2-3 minutes until it’s bubbling and the flavors meld together. The sauce should be aromatic and slightly thickened.

Step 3: Cook the Shrimp in the Sauce

Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until the shrimp turn opaque and pink around the edges. Flip each shrimp and cook for another 2 minutes until they’re fully cooked through.

The shrimp are done when they turn pink and opaque all the way through and curl into a loose “C” shape. Don’t overcook them or they’ll become rubbery.

Step 4: Serve with Crusty Bread

Remove the skillet from heat. Let the shrimp sit in the sauce for 1-2 minutes to soak up more flavor. Serve the shrimp and sauce immediately in shallow bowls or on a large platter with the 1 whole Crusty French Bread on the side for dipping.

The bread is essential for soaking up the rich, garlicky sauce. Tear off pieces and use them to mop up every last bit of the buttery, spiced liquid.

Wine and Beer Pairings for This Dish

White Wine Picks

A crisp Sauvignon Blanc from New Zealand cuts through the buttery richness beautifully. I love Kim Crawford—its citrus and herbal notes complement the garlic and spices. Serve chilled at 45-50°F for the best experience.

Rich White Options

For those who prefer a fuller-bodied white, try a Chardonnay with good acidity. Kendall-Jackson Vintner’s Reserve has just enough oak to stand up to the dish without overwhelming it. The buttery notes mirror the sauce beautifully.

Beer Pairings

A Belgian-style witbier like Hoegaarden works wonderfully—the citrus and coriander notes play well with the spices. For something local, Abita Purple Haze from Louisiana adds a nice raspberry touch that complements the heat. 🍺

Light Beer Choices

If you prefer lighter beers, a crisp pilsner such as Stella Artois cleanses your palate between bites. The effervescence helps cut through the richness of the butter sauce, making each bite taste fresh.

Red Wine Option

While whites are traditional, a light Pinot Noir can work if you prefer red. Look for one with bright acidity like Meiomi. Serve slightly chilled at 55°F to enhance its food-friendliness. 🍷