Deanie’s Seafood BBQ Shrimp Recipe: New Orleans-Style Butter-Garlic Sauce

New Orleans-style BBQ shrimp brings bold flavors to your table with a buttery, garlicky sauce that defines coastal cooking. This dish captures the essence of Creole tradition with every bite.

I’ve perfected this method to ensure the shrimp stay tender while soaking up the rich, spiced butter sauce. Serve with crusty bread to mop up every last drop of that savory goodness.

Ingredients for Deanie’s Seafood Bbq Shrimp

Bold Creole flavors start with plump shrimp and a rich, garlicky butter sauce. Simple yet unforgettable.

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The shrimp are the star—16-20 count per pound is ideal for this dish. Wild-caught Gulf shrimp from Whole Foods or your local seafood market will give you the best texture and flavor. If frozen, thaw them in the fridge overnight (never at room temperature). The butter needs to be unsalted so you control the seasoning. For the garlic, fresh is non-negotiable—pre-minced in jars just doesn’t have the same punch.

No Worcestershire? Soy sauce plus a dash of vinegar gets you close. Out of hot sauce? Cayenne plus a little vinegar works in a pinch. If you can’t find Cajun seasoning, make your own with paprika, garlic powder, onion powder, and cayenne. The rosemary and thyme can be fresh if you prefer—use one-third the amount since fresh herbs are more potent. For heat lovers, double the cayenne or add a diced jalapeño.

This dish is best served immediately, but leftovers keep for 2 days in the fridge. Reheat gently on the stove—microwaving can make the shrimp rubbery. The sauce thickens as it cools, so add a splash of water when reheating. Freezing isn’t recommended; shrimp texture suffers. Always serve with crusty bread to soak up that incredible sauce.

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

Master this classic technique for perfectly seasoned shrimp in a rich, buttery sauce.

Step 1: Season the Shrimp with Cajun Spice Blend

In a large bowl, toss the 2 lb Large Shrimp with 1 tbsp Cajun Seasoning, 1 tsp Black Pepper, 1 tsp Kosher Salt, 1 tsp Paprika, and 0.5 tsp Cayenne Pepper until evenly coated. I always use my hands for this—it ensures every piece gets well seasoned.

Let the shrimp sit for 10 minutes to absorb the flavors. This waiting period allows the spices to adhere better during cooking. Meanwhile, prepare the remaining ingredients so everything is ready to go when you start cooking.

Step 2: Melt Butter and Sauté Garlic with Herbs

In a large, heavy skillet, melt the 1 cup Unsalted Butter over medium heat. Once melted, add the 12 cloves Garlic Cloves, 2 tsp Dried Rosemary, and 2 tsp Dried Thyme. Cook for 2-3 minutes until the garlic is fragant and just beginning to turn golden.

Watch carefully—garlic burns easily. You want it to infuse the butter with flavor without becoming bitter. Stir frequently to prevent hot spots. The herbs will release their aromatic oils into the butter, creating the base for your sauce.

Step 3: Cook Shrimp in the Aromatic Butter

Add the seasoned shrimp to the skillet in a single layer. Pour in the 2 tbsp Worcestershire Sauce, 2 tbsp Hot Sauce, and 2 tbsp Fresh Lemon Juice. Stir to coat the shrimp completely in the sauce.

Cook for 3-4 minutes per side until the shrimp turn opaque and pink, and the sauce starts to thicken slightly. The shrimp are done when they curl into a C-shape and float to the top. Don’t overcook them or they’ll become tough.

Step 4: Serve with Crusty Bread for Sauce Soaking

Transfer the shrimp and sauce to a large serving bowl or platter. Arrange the 1 whole Crusty French Bread around the edge or serve it on the side. The bread is essential for soaking up every last bit of the incredible butter-garlic sauce.

I recommend serving this immediately while the sauce is still hot and bubbly. The flavors continue to develop as it sits, but the texture is best right out of the pan. Each serving should include plenty of sauce and a few pieces of bread to enjoy it properly.

Storing and Reheating Leftovers

Refrigerator Storage

Let your shrimp cool for no more than 2 hours before transferring to an airtight container. I use glass containers for better heat retention. Store at 40°F or below for up to 2 days. The flavors deepen overnight. ❄️

Freezer Storage

This dish freezes for up to 1 month, but I don’t recommend it. Shrimp texture suffers when thawed. If you must, use heavy-duty freezer bags with 1 inch headspace and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

Gently warm leftovers in a skillet over low heat for 5-7 minutes. Add 2 tbsp water or broth to loosen the sauce. Stir frequently to prevent sticking. The shrimp will plump back up beautifully.

Microwave Reheating

Cover with a damp paper towel and heat on 50% power in 1-minute intervals. Stir between intervals until reaching 165°F. This prevents rubbery shrimp. Add a splash of water if the sauce looks dry.

Serving Leftovers

Fresh Crusty French Bread is key for reheated shrimp. Warm it in the oven at 350°F for 5 minutes before serving. The crisp texture contrasts perfectly with the tender shrimp. 🔥