Zesty, buttery, and full of bold Cajun flavor, this New Orleans-style baked barbecue shrimp recipe comes together on a sheet pan in just 20 minutes!
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If you love shrimp, be sure to try this crispy fried shrimp recipe, this shrimp pesto pasta, these honey lime grilled shrimp, and this shrimp soup, too!
BBQ Shrimp — New Orleans Style!
New Orleans bbq shrimp is an iconic Louisiana dish that includes zesty shrimp in a rich, Worcestershire-spiked butter sauce with plenty of lemon juice, garlic, herbs, and spices. Since the tangy, buttery shrimp are neither cooked on a barbecue grill nor basted in barbecue sauce, the name might be confusing. In fact, the only real similarities between NOLA BBQ shrimp and the more traditional barbecue sauce that we all know and love today is that the two sauces include a lot of the same notes: zesty (but not too spicy), sweet, salty, tangy and rich.
One New Orleans chef claims that it’s called barbecue shrimp “only because when it comes out, it kind of looks like it’s got a reddish tint.” Regardless of the misnomer, this is an amazingly delicious recipe that has stood the test of time! Today, I’m showing you an easy twist on the classic New Orleans bbq shrimp recipe — sheet pan style! It’s garlicky, buttery, zesty, and perfect with a loaf of French bread.
Ingredient Notes and Tips for Success
- I use “jumbo” shrimp, 21-25 ct. per lb. If you’re cooking smaller shrimp, you will likely need to decrease the cooking time by a minute or two.
- If starting with frozen shrimp, thaw them in the fridge overnight or quickly thaw under cold running water before baking.
- Don’t marinate the shrimp for too long. The acid in the citrus and vinegar can break down the proteins too much, resulting in a mushy texture. Ideally, shrimp should be marinated for about 15 to 30 minutes. Anything longer than 1 hour may negatively impact the texture.
- I typically use Zatarain’s Creole seasoning here, but you can sub with another brand, such as Tony Chachere’s Creole seasoning. Cajun seasoning also works well. Look for a reduced-salt or no-salt version if you’re watching your sodium.
- If you’re cooking for a smaller family, cut all of the ingredients in half and bake just 1 lb. of shrimp.
How to Cook a New Orleans Barbecue Shrimp Recipe in the Oven
Roasting shrimp in the oven is my favorite way to prepare seafood on a busy weeknight. There’s no need to stand over a skillet stirring. You also don’t have to thread shrimp onto kabob skewers for the grill. It’s just so darn easy! Plus, at the end of the meal, you only have one pan to wash!
- First, whisk together a marinade that includes olive oil, melted butter, Worcestershire sauce, Creole seasoning, garlic, lemon juice, and fresh rosemary.
- Place the peeled and deveined shrimp in a large plastic bag with the marinade. Let the shrimp sit on the counter for about 10-15 minutes while you preheat the oven. The high heat of the 425 degree F oven cooks the shrimp perfectly so that they’re crispy on the outside and tender on the inside.
- Roast the barbecue shrimp for about 10 minutes. Keep an eye on them! I like to stir them halfway through to ensure an even finish. You’ll know they’re ready when they’re pink and opaque.
What to Serve with BBQ Shrimp
Pair the Southern shrimp bake with a loaf of crusty Dutch oven bread, 3-ingredient sour cream muffins, Charleston red rice, cheese grits, Aunt Bee’s 3-ingredient buttermilk biscuit recipe, a traditional coleslaw recipe, hush puppies, Southern collard greens, Southern-style green beans, corn on the cob in the oven, or okra and tomatoes.
Did you make this recipe?
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New Orleans Barbecue Shrimp
Ingredients
- 2 lbs. raw shrimp, peeled and deveined (tails on or off, your choice)
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Creole seasoning
- 2 teaspoons minced fresh garlic (about 2 large cloves)
- 2 lemons, divided
- 1 teaspoon minced fresh rosemary leaves (or about ¼ teaspoon dried rosemary)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, thyme, or chives
Instructions
- In a glass measuring cup, whisk together the olive oil, melted butter, Worcestershire sauce, creole seasoning, garlic, juice from 1 lemon, and fresh rosemary leaves.
- Place the shrimp in a large zip-top plastic bag and pour the marinade over the shrimp. Seal the bag and toss to coat. Marinate the shrimp for about 10-15 minutes while you wait for the oven to preheat.
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil (for easy cleanup) and spray with nonstick cooking spray. Pour the shrimp and the marinade onto the prepared baking sheet; spread in a single layer. Roast the shrimp for 9-12 minutes, or just until they're pink, stirring halfway through. Be sure to keep an eye on the shrimp so that you don’t overcook them.
- Remove them from the oven and squeeze the juice from the remaining lemon over top. Toss to coat. Taste and season with salt and pepper, if desired. Garnish with fresh herbs and serve.
Notes
Nutrition
More Baked Shrimp Recipes to Try
Sheet Pan Shrimp and Potatoes with Vegetables
55 minutes mins
Sheet Pan Italian Shrimp
20 minutes mins
Dump-and-Bake Shrimp and Rice Casserole
40 minutes mins
This recipe was originally published in April, 2018. It was updated in January, 2025.
These little shrimp look absolutely beautiful! And who doesn’t like easy cleanup? lol.
Don’t know yet just about to bake them
Does the Creole make it super spicy? I’m a spice wuss and want to be sure I can handle it.
Hey, Katelyn! I don’t really think that it makes it too spicy; however, if you’re really sensitive, you can start by just using about 1 teaspoon of the spice (and increase from there depending on how you like it). You could also just substitute with a packet of dry Ranch seasoning mix instead. 🙂
Order creole spices from Robert St. John. A born and raised Mississippian who trained as a chef in New Orleans. I use his instead of Zataran’s.
very good. I use larger shrimp. 13-15 count or 16-20 count. This way you get a good mouthful
Yum! We’re so glad you enjoyed it, Jerry!
I made the New Orleans BBQ Shrimp last night so good I was eating before it got see the table. Thank-you for all your recipes
Thank you, Sonja! We’re so glad it was a hit.