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New Orleans–Style BBQ Shrimp | Cajun 911 Cuisine

cajun & creole classics seafood shrimp
New Orleans–style BBQ shrimp with red wine butter sauce and French bread.

This deep-flavored New Orleans–style BBQ shrimp uses dry shrimp powder for authentic Cajun umami and a splash of red wine for richness. Buttery, peppery, and unapologetically messy, this classic Louisiana dish is meant to be eaten with your hands and soaked up with warm French bread.

 
 
Prep Time: 30 minutes
Cook Time: 25 minutes 
Rising Time: 3 hours
Total Time: 3 hours 55 minutes 
Course: Dessert
Cuisine: Cajun
Servings: 20 servings
 
 

INGREDIENTS 

 

FOR THE SHRIMP

2 lbs large Gulf shrimp, shell-on

1 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

 

BBQ BUTTER SAUCE BASE

1 stick butter (1/2 cup)

4 cloves garlic, minced

1/2 cup Worcestershire sauce

1/4 cup red wine (cabernet, merlot, or pinot noir)

1–2 tsp dry shrimp powder

1/2 lemon, sliced

1–2 tsp black pepper

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp dried thyme

 

1/2 tsp dried rosemary

1 bay leaf

Optional pinch cayenne or crushed red pepper

 

  

INSTRUCTIONS

1. Season the Shrimp

Toss shrimp with olive oil, salt, and black pepper. Set aside.

2. Build the BBQ Butter Sauce

Melt butter in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in Worcestershire sauce, red wine, dry shrimp powder, lemon slices, black pepper, paprika, onion powder, thyme, rosemary, and bay leaf. Simmer 3–5 minutes until aromatic.

3. Cook the Shrimp

Add shrimp to the skillet in a single layer. Cook 3–4 minutes, turning once, until shrimp are pink, curled, and just cooked through. Do not overcook.

4. Finish and Adjust

Taste the sauce and adjust as needed with additional dry shrimp powder for depth, red wine for richness, or lemon for brightness.

5. Serve

Serve shrimp hot in bowls with shells on, generously coated in sauce. Serve immediately with warm French bread for dipping.

 
 
SERVING IDEAS 

  • Serve family-style in large bowls

  • Pair with crusty French bread or baguette

  • Add a simple green salad to balance richness

 

NOTES

  • Dry shrimp adds deep Cajun umami, so adjust to taste

  • Heads-on shrimp create an even richer sauce

  • This dish is meant to be messy and eaten by hand 

 

RECIPE PAIRINGS AND HELPFUL LINKS

Meet TJ!

I'm a proud Cajun woman with a big heart, a bigger gumbo pot, and a mission to keep the spirit of Louisiana alive and well… one healthy, soulful dish at a time.

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