Baked New Orleans BBQ Shrimp Recipe

Introduction

Baked New Orleans BBQ Shrimp is a rich and flavorful dish that combines plump jumbo shrimp with a buttery, spicy Creole sauce. Perfect for a special dinner or casual gathering, it’s best served with crusty French bread to soak up the delicious sauce.

Ingredients

• 2 lbs shell-on jumbo (or colossal) shrimp, deveined
• 1 ½ cups (3 sticks) unsalted butter (preferably Kerrygold)
• 2 tablespoons Creole Cajun seasoning, homemade or store-bought
• ½ cup clam juice or fish stock
• ¼ cup dry white wine, like sauvignon blanc
• 2 tablespoons worcestershire sauce
• 1 small lemon, zested and juiced
• 1-3 dashes Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley
• Warm crusty French bread, for serving

Instructions

1. Step 1: Preheat the oven to 450°F. Rinse the shrimp and pat them dry with paper towels.
2. Step 2: In a large skillet (preferably cast iron), melt the butter over medium-high heat until sizzling. Add the Creole Cajun seasoning, clam juice, white wine, worcestershire sauce, lemon zest and juice, and hot sauce. Bring to a boil, then reduce heat to medium-low and simmer, gently shaking the skillet, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat.
3. Step 3: Arrange the shrimp in a 9×13-inch baking dish. Pour the spiced butter sauce evenly over the shrimp.
4. Step 4: Bake uncovered at 450°F for 10 minutes. Stir the shrimp gently, then continue baking until shrimp turn pink and firm, about 2–3 minutes longer.
5. Step 5: Transfer the shrimp to a large deep serving platter, sprinkle with fresh parsley, and serve immediately with warm, crusty French bread to mop up the sauce.

Tips & Variations

• Use fresh, high-quality shrimp for the best texture and flavor.
• Adjust the hot sauce quantity to control the heat level to your taste.
• For a richer sauce, finish with a splash of heavy cream right before baking.
• Serve with a squeeze of extra lemon juice for added brightness.

Storage

Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp. Avoid microwaving, which can make the shrimp tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peeled shrimp instead of shell-on?

Yes, peeled shrimp can be used but shell-on shrimp add more flavor during cooking, especially in this buttery sauce.

What can I substitute for clam juice?

If you don’t have clam juice, fish stock or a mild seafood broth works well. You can also use a diluted seafood bouillon for a similar taste.

Baked New Orleans BBQ Shrimp Recipe

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★★★★★

4.7 from 127 reviews

This Baked New Orleans BBQ Shrimp recipe features jumbo shell-on shrimp simmered in a rich, buttery Creole Cajun spiced sauce, then baked to perfection. The succulent shrimp are infused with flavors of lemon, Worcestershire, clam juice, and a touch of hot sauce, served best with warm crusty French bread to soak up the delicious buttery sauce. A classic Southern dish that’s simple yet packed with bold, comforting flavors.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Baking
• Cuisine: Cajun, Southern United States

Ingredients

Scale 1x2x3x

Shrimp and Sauce

• 2 lbs shell-on jumbo (or colossal) shrimp, deveined
• 1 ½ cups (3 sticks) unsalted butter (preferably Kerrygold)
• 2 tablespoons Creole Cajun seasoning (homemade or store-bought)
• ½ cup clam juice (or fish stock)
• ¼ cup dry white wine, such as sauvignon blanc
• 2 tablespoons Worcestershire sauce
• 1 small lemon, zested and juiced
• 1–3 dashes Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley

To Serve

• Warm crusty French bread, for serving

Instructions

1. Preheat and Prepare Shrimp: Preheat your oven to 450°F (232°C). Rinse the shrimp under cold water and pat them dry thoroughly using paper towels to ensure they cook evenly.
2. Make the Spiced Butter Sauce: In a large skillet, ideally a cast iron, melt the butter over medium-high heat until it starts sizzling. Add the Creole Cajun seasoning, clam juice (or fish stock), white wine, Worcestershire sauce, lemon zest and juice, and hot sauce. Bring this mixture to a boil, then reduce heat to medium-low and simmer gently for 5-7 minutes until the sauce thickens slightly and coats the back of a spoon. Gently shake the skillet occasionally without stirring to help the sauce come together. Remove from heat.
3. Assemble Shrimp for Baking: Arrange the shrimp evenly in a 9×13-inch baking dish. Pour the prepared spiced butter sauce evenly over the shrimp, ensuring each piece is well coated.
4. Bake the Shrimp: Place the baking dish in the preheated oven and bake uncovered for 10 minutes. Check the shrimp and gently stir them to ensure even cooking, then bake for an additional 2-3 minutes or until the shrimp turn pink, firm, and fully cooked.
5. Serve: Transfer the baked shrimp with the buttery sauce to a large, deep serving platter. Garnish with the fresh minced parsley. Serve immediately with warm crusty French bread to mop up the delicious sauce and enjoy this classic New Orleans dish.

Notes

• Using shell-on shrimp helps retain moisture and adds extra flavor during cooking.
• You can adjust the amount of hot sauce to match your preferred spice level.
• If you don’t have clam juice, fish stock or seafood broth is an excellent substitute.
• For an alcohol-free version, replace dry white wine with additional clam juice or a splash of lemon juice.
• Warm the French bread just before serving for the best experience absorbing the buttery sauce.
• This dish pairs wonderfully with a simple green salad or roasted vegetables.

Keywords: New Orleans BBQ Shrimp, Baked Shrimp, Cajun Shrimp, Creole Shrimp, Butter Sauce Shrimp, Seafood Recipe