Mr B’s Barbecue Shrimp Recipe: New Orleans-Style Buttery Heat

This New Orleans classic delivers bold, buttery heat with every bite. The secret lies in a simple yet powerful combination of spices and rich butter that transforms plump shrimp into a mouthwatering masterpiece.

I’ve perfected this technique to ensure the shrimp soak up the spiced butter sauce while staying tender and juicy. It’s a dish that brings coastal flavors straight to your table.

Ingredients for Mr B’s Barbecue Shrimp

Bold spices and rich butter transform plump shrimp into a New Orleans masterpiece.

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The shrimp are the star—wild-caught Gulf shrimp if you can find them, but any large shrimp (16-20 count per pound) work well. Costco often has great frozen wild shrimp that thaw beautifully. For the butter, unsalted is non-negotiable—you control the salt. I prefer European-style for its higher fat content, which gives a richer sauce.

No Worcestershire? Soy sauce plus a splash of vinegar gets you 80% there. Fresh out of hot sauce? Cayenne plus vinegar in a pinch, but the flavor won’t be the same. The garlic and onion powder can be replaced with fresh minced at double the amount, though the powdered version distributes better in the sauce. Skip the rosemary if you must, but don’t omit the thyme.

This is best served immediately, but leftovers keep 2-3 days in the fridge. Reheat gently—microwave at 50% power to avoid toughening the shrimp. The sauce solidifies when cold; just warm it slowly. Never freeze cooked shrimp in sauce (they turn rubbery).

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

This method delivers the signature buttery, spicy sauce that defines this Big Easy classic.

Step 1: Prepare the Spice Blend

In a small bowl, combine the 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 2 tsp dried rosemary, 2 tsp dried thyme, 2 tbsp freshly ground black pepper, and 1 tsp cayenne pepper. Crush the rosemary and thyme between your fingers as you add them to release their aromatic oils.

This blend creates the complex, layered heat that makes the dish special. I always make this first so the spices have a moment to meld while I prep the shrimp. The mixture should look dark and fragrant, with visible flecks of herb and pepper.

Step 2: Sear the Shrimp

Heat a large, heavy skillet (cast iron works best) over medium-high heat. Add the 2 lb large shrimp in a single layer, being careful not to overcrowd the pan. Sprinkle the shrimp with the 1 tsp salt and half of your spice blend.

Sear the shrimp for 1-2 minutes per side until they turn opaque and pink. They won’t be fully cooked through at this point—that happens in the next step. Remove the shrimp to a plate and set aside. The pan should have some nice browned bits (fond) which will add depth to your sauce.

Step 3: Create the Sauce Base

Reduce heat to medium and add the 1 cup unsalted butter to the same skillet. As it melts, add the remaining spice blend, the 0.25 cup Worcestershire sauce, and the 2 tbsp hot sauce. Stir constantly with a wooden spoon, scraping up those browned bits from the shrimp.

The butter will start to foam after 2-3 minutes. Keep stirring until the mixture becomes fragrant and the spices bloom in the fat. You’ll notice the sauce darkening slightly as the Worcestershire caramelizes. This is where the magic happens—don’t rush this step.

Step 4: Finish the Dish

Return the shrimp to the skillet and spoon the sauce over them. Cook for another 2-3 minutes, basting the shrimp frequently, until they’re fully cooked through and coated in the glossy, spiced butter sauce. The shrimp should be firm and opaque all the way through.

Taste and adjust seasoning if needed, though the Worcestershire and hot sauce typically provide enough salt and heat. The sauce should be thick enough to cling to the shrimp but still pourable.

Step 5: Serve with Garnishes

Transfer the shrimp and sauce to a large serving bowl or divide among plates. Sprinkle with the 0.25 cup fresh parsley and serve immediately with the 4 pieces lemon wedges on the side.

The parsley adds a fresh contrast to the rich sauce, while the lemon brightens each bite. I recommend serving with crusty French bread to soak up every last drop of the incredible sauce. This dish is best enjoyed fresh, as the sauce tends to separate if held too long.

Essential Equipment for This Recipe

Skillet Selection

For authentic results, use a heavy cast iron skillet—I swear by my Lodge 12-inch. Its heat retention ensures even cooking and helps develop that rich fond. Avoid nonstick; you need those browned bits for maximum flavor in your sauce. 🔥

Wooden Spoon

A sturdy wooden spoon is essential for stirring the sauce and scraping up the fond. I keep a dedicated spoon just for my cast iron. The wooden surface won’t scratch your pan like metal and handles high heat beautifully.

Butter Melting

Use a heatproof spatula or spoon to break up the 1 cup unsalted butter as it melts. This prevents hot spots and ensures even distribution of the spice blend. I find a silicone spatula works well for this step.

Serving Bowl

Have a large, shallow serving bowl ready to transfer the shrimp and sauce. A pre-warmed bowl helps maintain the sauce’s liquid state. I use a ceramic bowl that holds heat well and looks beautiful on the table.

Measuring Tools

Precise measurements matter for the spice blend. I use stainless steel measuring spoons for the 2 tsp rosemary and other spices. A small bowl for mixing the blend keeps everything organized before cooking begins.

Citrus Press

While not essential, a handheld citrus press makes quick work of the lemon wedges for serving. Fresh citrus juice adds the perfect bright finish to each buttery, spicy bite. I keep mine in a drawer right by the stove. 💛

Frequently Asked Questions