BBQ Shrimp

6 servings Total: 40 m Intermediate
5.0/5 (3)
BBQ Shrimp
These New Orleans-style BBQ shrimp will remind you of dining at Middendorf’s restaurant. Jumbo head-on shrimp baked in a rich butter sauce with lemon, garlic, Worcestershire, and Jack Daniels. Despite the name, there’s no grilling involved—just tender shrimp swimming in that famous peppery butter sauce you’ll want to soak up with French bread.

Ingredients

6 servings
  • 1 cup butter
  • 1 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 cup barbeque sauce
  • 1/2 cup chopped onions
  • 3 ounces Jack Daniels
  • 4 tbsp garlic powder
  • 4 tbsp Worcestershire sauce
  • 4 tbsp soy sauce
  • 2 tbsp black pepper
  • 2 tbsp dried basil
  • 2 tbsp chopped chives
  • 2 tbsp Cajun seasoning
  • 2 tbsp parsley
  • 1 tbsp Tabasco
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 1 lemon thinly sliced
  • 3 lbs shrimp (21-25 count heads-on)

Step-by-Step Instructions

  1. Preheat oven to 375 degrees. In a heavy bottomed sauté pan, heat butter and olive oil over medium high heat. Add the chopped onions, lemon juice, barbeque sauce, Jack Daniels, garlic powder, Worcestershire sauce, soy sauce, black pepper, dried basil, chopped chives, Cajun seasoning, parsley, Tabasco, dried thyme, rosemary, and sliced lemon. Blend well into butter mixture. Cook 2-3 minutes until fragrant and well combined.
  2. Place head-on shrimp in a large baking pan with a 1 inch lip. Pour melted butter mixture on top of shrimp, coating evenly. Place shrimp on center rack and cook 3-5 minutes or until pink and beginning to curl. Turn one time, baste well with the pan sauce, and cook an additional 3-5 minutes until shrimp are fully cooked through. Serve immediately with crusty French bread for soaking up the sauce.

Common Problems and Solutions

Q: Why are my shrimp rubbery?

A: Don't overcook them—shrimp cook very quickly, usually 6-10 minutes total. They're done when they turn pink and start to curl into a C-shape. If they curl into tight O-shapes, they're overcooked.

Q: Can I use peeled shrimp?

A: You can, but head-on shell-on shrimp have much more flavor. The shells and heads add richness to the sauce. If using peeled, reduce cooking time by 1-2 minutes and add a bit more seasoning.

Q: Why is it called BBQ shrimp if you don't grill it?

A: The name refers to the heavily spiced, dark butter sauce, not the cooking method. It's a New Orleans tradition that likely got its name from the bold, smoky flavors in the sauce.

Tips and Techniques

Use the largest shrimp you can find (21-25 count or bigger) and keep the heads and shells on for maximum flavor. Provide plenty of napkins and a bowl for the shells—this dish is meant to be eaten with your hands. The sauce is the star, so serve with crusty French bread to soak up every drop.

Ingredient Substitutions

  • Jack Daniels: bourbon or dry white wine
  • heads-on shrimp: peeled and deveined shrimp
  • garlic powder: 6-8 cloves fresh minced garlic

Equipment Needed

  • heavy bottomed sauté pan
  • large rimmed baking pan (with at least 1 inch lip)

Historical Context

New Orleans BBQ shrimp became famous at Pascal’s Manale restaurant in the 1950s and has been a Crescent City staple ever since. Despite the name, it’s baked or sautéed in a buttery, peppery sauce—no barbecue pit required.