New Orleans Shrimp Recipe
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Our New Orleans shrimp recipe is a flavorful seafood recipe that has plenty of personality and a good kick of spice! Jumbo shrimp are sauteed in garlic, butter, and hot sauce and served with crusty bread to soak up all of the yummy juices. This showstopper is ready in 20 minutes!
Table of Contents
What is New Orleans Shrimp?
New Orleans Shrimp, sometimes call New Orleans BBQ Shrimp, is a deliciously buttery, spicy seafood dish that’s typically made with large, succulent shrimp, plenty of garlic, and hot sauce, To add some extra flavor, Worcestershire sauce, lemon juice, and creole seasoning are added to the dish. Creole shrimp is a main course that’s bursting with flavor, and it’s easy to make in just a few simple steps.
Are New Orleans BBQ Shrimp cooked on the BBQ?
Actually, no! New Orleans BBQ Shrimp aren’t cooked on the BBQ. But the seasoning and cooking method turns the shrimp a gorgeous, rich red color, giving it the appearance of BBQ’d shrimp.
Why You’ll Love this Recipe
Shrimp is easy to love and this garlicky shrimp dish is no exception.
- It’s easy: It’s simple to make in just a few steps.
- It’s delicious: It’s packed with flavor, including garlic, lemon, Creole seasoning, and hot sauce.
- It’s a bit fancy: It’s perfect for a special occasion! But it’s also simple enough to enjoy on a weeknight.
What can I serve with New Orleans Shrimp?
New Orleans Shrimp is a classic southern recipe that goes well with plenty of Southern side dishes. Here are a few ideas:
- Rice – White long grain is delicious
- French bread – Any artisan or crusty bread will be perfect
- Grits – The basic flavor of grits will go well with the shrimp sauce
- Roasted vegetables
- Cornbread
- Salad
Ingredients
- Unsalted butter
- Garlic – lots of it!
- Your favorite hot sauce
- Worcestershire sauce
- Lemons
- Creole seasoning
- Freshly cracked black pepper
- Large or jumbo shrimp – the main ingredient in this shrimp recipe
- Kosher salt
- Fresh cilantro
- Crusty bread
How to Make
STEP ONE: Make the sauce. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Once it’s melted, add the garlic and sauté until fragrant, about 1 minute. Add the hot sauce, Worcestershire sauce, lemon juice, creole seasoning, and black pepper. Bring to a simmer and cook for 4-5 minutes.
STEP TWO: Cook the shrimp. Add the shrimp and cook for 3 minutes per side, or until cooked through. Reduce the heat to low and stir in the remaining 2 tablespoons of chilled butter. Using a spoon, coat the shrimp in the sauce.
STEP THREE: Serve. Sprinkle fresh cilantro over the top and serve with crusty bread.
Tips and Recipe Notes
- This recipe works best when you use large, succulent shrimp. If you can find some, you’ll be glad you used them!
- Cook these shrimp just until they’re done. Don’t overcook them or they’ll get rubbery. They should be pink and opaque.
- For a creamy sauce, use butter that’s still cold from the fridge.
- This recipe is forgiving so if you want more or less heat, adjust the hot sauce and Creole seasoning to your liking.
How to Store Leftover New Orleans Shrimp
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to three days. The flavors should intensify nicely, but the shrimp may reheat with a little bit of a different texture.
Can I Freeze Cooked New Orleans Shrimp?
Yes, you can freeze New Orleans Shrimp for up to three months. Just make sure to store it in an airtight container. Let it thaw in the fridge, never on the cupboard.
How to Reheat New Orleans Shrimp:
To reheat this dish, place the shrimp in a saute pan over low heat. Stir constantly until hot through. Make sure you heat the shrimp until they are piping hot!
Can I make this gluten-free?
Yes, you can make gluten-free New Orleans Shrimp. The ingredients in this recipe that often include gluten are the Worcestershire sauce and the hot sauce. Check your bottles to be sure and pick up gluten-free versions if necessary. Serve it up with some gluten-free bread or other sides and you’re all set!
You can also make this recipe dairy free by substituting the butter for a dairy-free alternative. Something like Country Crock or Earth Balance will work well and still give your sauce the flavor it needs.
FAQs
Creole seasoning is a blend of spices that’s commonly used in Southern and Cajun cooking. It’s most popular in the south, especially Louisiana. The seasoning usually includes a combination of paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and black pepper, although it can vary slightly from chef to chef. Creole seasoning is spicy and full of flavor and is commonly used to season jambalaya, gumbo, and red beans. You can find Creole seasoning at your local supermarket.
To peel and devein shrimp, begin by holding the shrimp by the tail and using your other hand to gently twist off the shrimp head. (Sometimes this is already done). Next, use a sharp paring knife to make a very shallow cut along the back of the shrimp from the head to the tail. Finally, use the tip of the knife or your fingers to carefully pull out the dark vein that runs along the back of the shrimp.
It’s important to devein shrimp because the vein is the shrimp’s digestive tract and contains waste as well as sand and other gritty substances.
Rinse the shrimp under cold water to remove any bits of shell or vein and you’re all set.
Knowing when shrimp is cooked can be tricky, but overcooking it can ruin your dish. So watch carefully for these signs:
Color: Shrimp will turn from translucent gray to opaque pink when they’re cooked. This is a great way to tell they’re done.
Texture: Well-cooked shrimp should be firm and slightly springy to the touch. If they still feel mushy, they aren’t done yet.
Time: Shrimp only need to cook for a few minutes. Depending on the size of the shrimp, they should cook for 2-3 minutes per side.
Curling: Shrimp will curl up into a “C” shape when they’re cooked.
Craving more easy dinner recipes? Give these a try:
- Copycat Red Lobster Shrimp Scampi
- Pan Seared Salmon
- Chicken and Avocado Caprese Salad
- Chicken Zoodle Soup
- Sheet Pan Greek Chicken and Veggies
New Orleans Shrimp Recipe
Ingredients
- 4 tablespoons unsalted butter + 2 additional tablespoons chilled (read below)
- 3 cloves garlic minced
- 1/4 cup Hot sauce
- 1/4 cup Worcestershire sauce
- 1 lemon juiced
- 1 tablespoon creole seasoning
- 1/2 teaspoon freshly cracked black pepper
- 1 pound large shrimp peeled and deveined
- 2 tablespoons unsalted butter chilled, and cut into 1/2-inch pieces
- Kosher salt to taste if needed
- Fresh cilantro chopped for garnish
Instructions
- Make the sauce. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the garlic, and sauté until fragrant, about 1 minute. Add the hot sauce, Worcestershire sauce, lemon juice, creole seasoning, and black pepper. Bring to a simmer and cook for 4-5 minutes.
- Cook the shrimp. Add the shrimp and cook for 3 minutes per side, or until cooked through. Reduce the heat to low and stir in the remaining 2 tablespoons of chilled butter. Using a spoon, coat the shrimp in the sauce.
- Serve. Sprinkle fresh cilantro over the top and serve with crusty bread.
Video
Notes
- This recipe works best when you use large, succulent shrimp. If you can find some, you’ll be glad you used them!
- Cook these shrimp just until they’re done. Don’t overcook them or they’ll get rubbery. They should be pink and opaque.
- For a creamy sauce, use butter that’s still cold from the fridge.
- This recipe is forgiving so if you want more or less heat, adjust the hot sauce and Creole seasoning to your liking.
Nutrition
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