\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nYou have to make this New Orleans BBQ shrimp! The shrimp are tender<\/strong> and swimming in a rich, buttery garlic sauce<\/strong>. Grab a bib, lick your fingers, and sop up every last drop with crusty bread<\/a>.<\/p>\n<\/figure>\n\nWhy You\u2019ll Be Tempted to Lick the Plate<\/h2>\n\nIt\u2019s true New Orleans Style!<\/strong> My version is buttery, garlicky, and of course has plenty of fresh lemon juice and Worcestershire<\/a>!<\/li>\nIt\u2019s simple but done right!<\/strong> The ingredients are simple, and every step matters, so you get big flavor without being complicated.<\/li>\nTo Die For Sauce!<\/strong> You\u2019ll have plenty for dipping crusty bread<\/a> and soaking up every last drop, which is the whole point of this dish!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nNew Orleans BBQ Shrimp Ingredients<\/h3>\n<\/figure>\n\nShrimp:<\/strong> Larger shrimp are better\u2013XL or jumbo. You can leave the head and shell on, or remove them if you prefer.<\/li>\nLike it Hot?<\/strong> Adjust the heat with Cajun or Creole<\/a> seasoning, or add hot sauce, cayenne, or red pepper flakes for extra spice.<\/li>\nLow Sodium:<\/strong> Control the salt by choosing a low-sodium Creole or Cajun seasoning and adjusting the added salt.<\/li>\nWorcestershire:<\/strong> This recipe lives and dies by the Worcestershire. Don\u2019t skip it.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make New Orleans BBQ Shrimp<\/h2>\nThis easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits<\/a> and hush puppies<\/a> for a complete southern meal.<\/p>\n\nSeason Shrimp:<\/strong> Combine\u00a0the shrimp\u00a0in a large bowl with garlic,\u00a0Cajun seasoning<\/a>,\u00a0paprika,\u00a0dried thyme,\u00a0pepper,\u00a0salt, and cayenne pepper.<\/li>\nStart Shrimp:<\/strong> Heat a large 14-inch skillet<\/a> over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren\u2019t fully cooked.<\/li>\nAdd & Simmer:<\/strong> Add\u00a0the Worcestershire sauce,\u00a0lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nHow to Cook it in the Oven<\/h2>\n\nPrep:<\/strong> Preheat the oven to 350\u00b0F.<\/li>\nSeason:<\/strong> Toss the shrimp with garlic, seasonings, Worcestershire, and lemon juice.<\/li>\nAdd:<\/strong> Transfer to a 3-quart or 9\u00d713-inch baking dish, then top with lemon slices and dot with butter.<\/li>\nBake:<\/strong> Bake for 15\u201318 minutes, stirring halfway. Cook until the shrimp are pink and opaque. Garnish with green onions and serve with crusty bread<\/a>.<\/li>\n<\/ol>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 2 pounds extra-large or jumbo shrimp<\/span> in a large bowl with 1 tablespoon minced garlic<\/span>, 2 teaspoons Cajun seasoning<\/span>, \u00bd teaspoon paprika<\/span>, \u00bc teaspoon dried thyme<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon cayenne pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
You have to make this New Orleans BBQ shrimp! The shrimp are tender<\/strong> and swimming in a rich, buttery garlic sauce<\/strong>. Grab a bib, lick your fingers, and sop up every last drop with crusty bread<\/a>.<\/p>\n<\/figure>\n\nWhy You\u2019ll Be Tempted to Lick the Plate<\/h2>\n\nIt\u2019s true New Orleans Style!<\/strong> My version is buttery, garlicky, and of course has plenty of fresh lemon juice and Worcestershire<\/a>!<\/li>\nIt\u2019s simple but done right!<\/strong> The ingredients are simple, and every step matters, so you get big flavor without being complicated.<\/li>\nTo Die For Sauce!<\/strong> You\u2019ll have plenty for dipping crusty bread<\/a> and soaking up every last drop, which is the whole point of this dish!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nNew Orleans BBQ Shrimp Ingredients<\/h3>\n<\/figure>\n\nShrimp:<\/strong> Larger shrimp are better\u2013XL or jumbo. You can leave the head and shell on, or remove them if you prefer.<\/li>\nLike it Hot?<\/strong> Adjust the heat with Cajun or Creole<\/a> seasoning, or add hot sauce, cayenne, or red pepper flakes for extra spice.<\/li>\nLow Sodium:<\/strong> Control the salt by choosing a low-sodium Creole or Cajun seasoning and adjusting the added salt.<\/li>\nWorcestershire:<\/strong> This recipe lives and dies by the Worcestershire. Don\u2019t skip it.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make New Orleans BBQ Shrimp<\/h2>\nThis easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits<\/a> and hush puppies<\/a> for a complete southern meal.<\/p>\n\nSeason Shrimp:<\/strong> Combine\u00a0the shrimp\u00a0in a large bowl with garlic,\u00a0Cajun seasoning<\/a>,\u00a0paprika,\u00a0dried thyme,\u00a0pepper,\u00a0salt, and cayenne pepper.<\/li>\nStart Shrimp:<\/strong> Heat a large 14-inch skillet<\/a> over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren\u2019t fully cooked.<\/li>\nAdd & Simmer:<\/strong> Add\u00a0the Worcestershire sauce,\u00a0lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nHow to Cook it in the Oven<\/h2>\n\nPrep:<\/strong> Preheat the oven to 350\u00b0F.<\/li>\nSeason:<\/strong> Toss the shrimp with garlic, seasonings, Worcestershire, and lemon juice.<\/li>\nAdd:<\/strong> Transfer to a 3-quart or 9\u00d713-inch baking dish, then top with lemon slices and dot with butter.<\/li>\nBake:<\/strong> Bake for 15\u201318 minutes, stirring halfway. Cook until the shrimp are pink and opaque. Garnish with green onions and serve with crusty bread<\/a>.<\/li>\n<\/ol>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 2 pounds extra-large or jumbo shrimp<\/span> in a large bowl with 1 tablespoon minced garlic<\/span>, 2 teaspoons Cajun seasoning<\/span>, \u00bd teaspoon paprika<\/span>, \u00bc teaspoon dried thyme<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon cayenne pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits<\/a> and hush puppies<\/a> for a complete southern meal.<\/p>\n\nSeason Shrimp:<\/strong> Combine\u00a0the shrimp\u00a0in a large bowl with garlic,\u00a0Cajun seasoning<\/a>,\u00a0paprika,\u00a0dried thyme,\u00a0pepper,\u00a0salt, and cayenne pepper.<\/li>\nStart Shrimp:<\/strong> Heat a large 14-inch skillet<\/a> over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren\u2019t fully cooked.<\/li>\nAdd & Simmer:<\/strong> Add\u00a0the Worcestershire sauce,\u00a0lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nHow to Cook it in the Oven<\/h2>\n\nPrep:<\/strong> Preheat the oven to 350\u00b0F.<\/li>\nSeason:<\/strong> Toss the shrimp with garlic, seasonings, Worcestershire, and lemon juice.<\/li>\nAdd:<\/strong> Transfer to a 3-quart or 9\u00d713-inch baking dish, then top with lemon slices and dot with butter.<\/li>\nBake:<\/strong> Bake for 15\u201318 minutes, stirring halfway. Cook until the shrimp are pink and opaque. Garnish with green onions and serve with crusty bread<\/a>.<\/li>\n<\/ol>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 2 pounds extra-large or jumbo shrimp<\/span> in a large bowl with 1 tablespoon minced garlic<\/span>, 2 teaspoons Cajun seasoning<\/span>, \u00bd teaspoon paprika<\/span>, \u00bc teaspoon dried thyme<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon cayenne pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 2 pounds extra-large or jumbo shrimp<\/span> in a large bowl with 1 tablespoon minced garlic<\/span>, 2 teaspoons Cajun seasoning<\/span>, \u00bd teaspoon paprika<\/span>, \u00bc teaspoon dried thyme<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon cayenne pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 2 pounds extra-large or jumbo shrimp<\/span> in a large bowl with 1 tablespoon minced garlic<\/span>, 2 teaspoons Cajun seasoning<\/span>, \u00bd teaspoon paprika<\/span>, \u00bc teaspoon dried thyme<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon cayenne pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Combine 2 pounds extra-large or jumbo shrimp<\/span> in a large bowl with 1 tablespoon minced garlic<\/span>, 2 teaspoons Cajun seasoning<\/span>, \u00bd teaspoon paprika<\/span>, \u00bc teaspoon dried thyme<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon salt<\/span>, and \u00bc teaspoon cayenne pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large 14-inch skillet over medium heat, then add \u00bd cup unsalted butter<\/span> and cook until melted. Add the shrimp and cook for 1-2 minutes, until the shrimp start to turn pink and opaque, but aren’t fully cooked.<\/span><\/p>\n<\/li>\n\nAdd \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bc cup Worcestershire sauce<\/span>, 2 tablespoons fresh lemon juice<\/span>, and 4-5 slices fresh lemon<\/span>. Simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. <\/span><\/p>\n<\/li>\n\nTop with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Top with \u2153 cup sliced green onions<\/span> and serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage, Reheating, & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong><\/span> Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/span><\/li>\nReheating:<\/strong> Reheat gently in a skillet over medium heat for 2\u20133 minutes until warmed through. Avoid the microwave, which can make shrimp rubbery.<\/li>\nFreezer:<\/strong> If using fresh (never frozen) shrimp, toss with the seasonings and freeze in a freezer-safe bag for up to 3 months. Thaw completely, then continue with step 2 as directed.<\/span><\/li>\nMake Ahead:<\/strong> Toss the shrimp with the seasonings, then store in an airtight container or a zip-top bag in the refrigerator for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>392<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>26<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>347<\/span>mg<\/span><\/span>Sodium: <\/span>1804<\/span>mg<\/span><\/span>Potassium: <\/span>484<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>1888<\/span>IU<\/span><\/span>Vitamin C: <\/span>11<\/span>mg<\/span><\/span>Calcium: <\/span>165<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Sensational Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/new-orleans-bbq-shrimp.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/new-orleans-bbq-shrimp.jpg\")
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<\/figure>\n![\"Raw](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/NewOrleansBBQShrimp-1200x800.jpg\"\/ "\\"You")
![\"Raw](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/NewOrleansBBQShrimp-1200x800.jpg\" "\\"You")
<\/figure>\n![\"Seasoned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/NewOrleansBBQShrimp-1-1200x800.jpg\"\/ "\\"You")
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<\/figure>\n![\"Worcestershire](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/NewOrleansBBQShrimp-2-1200x800.jpg\"\/ "\\"You")
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<\/figure>\n<\/figure>\n