Gridley’s BBQ Shrimp Recipe: New Orleans-Style Spicy Butter Sauce

This New Orleans classic brings bold, buttery heat to your table with minimal effort. I’ve perfected the balance of spices that defines authentic BBQ shrimp.

The sauce comes together quickly, coating plump shrimp in a rich, spicy butter blend. Serve with crusty bread to soak up every drop.

Ingredients for Gridley’s Bbq Shrimp

Bold shrimp coated in rich, spicy butter sauce. Serve with bread to soak it all up.

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The shrimp are the star here. Gulf shrimp if you can find them—they’ve got the best flavor and texture. Look for 16/20 count (that means 16-20 shrimp per pound) for plump, meaty bites. Wild-caught is ideal, but farmed works in a pinch. Don’t skip the tails—they add flavor to the sauce and make for fun, messy eating.

No Cajun seasoning? Mix paprika, garlic powder, onion powder, cayenne, oregano, and black pepper in equal parts. Out of Worcestershire? Soy sauce with a dash of vinegar gets you close. The hot sauce is flexible—Crystal is traditional, but anything with vinegar and heat works. For less spice, reduce the hot sauce by half.

This tastes even better the next day (if it lasts that long). Store leftovers in the fridge for up to 2 days. The bread? Keep it at room temp, wrapped tightly. Reheat shrimp gently in a skillet—don’t nuke it, or the sauce will separate.

Step-by-Step Instructions for New Orleans-Style Spicy Butter Shrimp

Here’s how to nail this Big Easy classic with bold flavor in every bite.

Step 1: Season the Shrimp for Maximum Flavor

Pat the 2 lb Large Shrimp dry with paper towels—this ensures they sear rather than steam. I always leave the tails on for presentation and flavor. Toss them in a bowl with 1 tbsp Cajun Seasoning, 1 tsp Salt, and 1 tsp Black Pepper.

Use your hands to coat every shrimp evenly. The Cajun seasoning will create that signature spicy crust. Let them sit for 10 minutes while you prep the rest—this short rest helps the seasoning adhere better.

Step 2: Build the Aromatic Butter Sauce Base

In a large, heavy skillet (cast iron works best), heat 0.25 cup Olive Oil over medium-high heat until it shimmers. Add the 8 cloves Garlic Cloves (minced) along with 1 tsp Dried Thyme and 1 tsp Dried Rosemary.

Cook for 1-2 minutes until the garlic turns fragant and just golden—watch it closely so it doesn’t burn. Then add 1 cup Unsalted Butter (cubed) and let it melt completely, stirring occasionally. The butter will foam and then settle, which is exactly what you want.

Step 3: Sear the Shrimp in the Spiced Butter

Increase heat to high and add the seasoned shrimp in a single layer (work in batches if needed). Sear for 1-2 minutes per side until they turn pink and slightly curled. The shrimp will cook quickly, so stay attentive.

As they cook, baste the shrimp with the butter sauce using a spoon. This infuses them with garlic and herb flavor while building that characteristic glossy coating.

Step 4: Finish with the Signature Sauce

Reduce heat to medium-low and add 2 tbsp Worcestershire Sauce, 2 tbsp Hot Sauce, and 2 tbsp Lemon Juice. Stir to combine and let the sauce simmer for 2-3 minutes until it thickens slightly.

The sauce should cling to the back of a spoon and have a vibrant, tangy aroma. Taste and adjust seasoning if needed—though the Cajun blend usually provides enough saltiness.

Serve immediately in bowls with plenty of sauce, accompanied by slices of 1 loaf Crusty French Bread for soaking up every last drop. The bread is non-negotiable—it’s the best part!

Creative Variations of This Recipe

Spicy Garlic Butter Twist

Swap 2 tbsp Hot Sauce for 1 tbsp sriracha and add 4 minced jalapeños to the butter sauce. This Asian-inspired fusion keeps the heat but adds fresh, bright notes. I love how the jalapeños add texture too.

Lemon Pepper Variation

Reduce Cajun Seasoning to ½ tbsp and add 1 tbsp lemon zest plus 1 extra tbsp Lemon Juice. The citrus forward version is perfect for summer. Serve with grilled corn instead of bread. 🌟

Bacon-Wrapped Luxe

Wrap each shrimp with ½ slice thick-cut bacon before seasoning. The bacon adds smokiness and extra richness to the dish. Secure with toothpicks and cook 2 extra minutes per side to crisp the bacon.

Creamy Coconut Style

Replace 0.25 cup Olive Oil with coconut oil and add ½ cup coconut milk to the sauce. This tropical variation pairs well with lime instead of lemon. Use Thai chili paste for heat.

Smoky Chipotle Version

Add 1 tbsp adobo sauce from canned chipotles plus 1 minced chipotle pepper to the butter. The deep, smoky heat complements the shrimp beautifully. Garnish with cilantro. 🔥

Herb-Enhanced Classic

Double the Dried Thyme and Dried Rosemary, then finish with 2 tbsp chopped parsley. Fresh herbs brighten the dish. I often forage wild rosemary from my coastal rides for extra aroma.