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Thanks to Zatarain’s for sponsoring this post! As always, all thoughts and opinions are entirely my own.
Sheet Pan New Orleans Barbecue Shrimp is an easy dinner recipe that comes together in just 20 minutes. Plus, you can’t beat the easy cleanup, y’all!
It’s no surprise that shrimp is so popular. After all, the versatile protein is easily accessible in just about any grocery store (even for those of us who live in the middle of nowhere without an ocean in sight!), it’s relatively affordable, and it cooks in a matter of minutes. I keep a couple of bags of frozen shrimp in my freezer at all times for those last-minute dinners when I need something to serve in less than 30 minutes.
With help from Zatarain’s Creole Seasoning, this Barbecue Shrimp dinner requires just 10 minutes (or less) of hands-on prep time. It delivers maximum Southern flavor with minimal effort!
Use the Creole Seasoning to prepare a quick marinade for the shrimp! Just whisk the seasoning with olive oil, butter, Worcestershire sauce, garlic, lemon juice and fresh rosemary.
It’s so easy that your four-year-old can even do it! That special Zatarain’s blend adds a perfect dose of New Orleans taste to every bite of barbecue shrimp.
How to cook barbecue shrimp 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, and there’s no need 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, you’ll combine 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.
A hot oven (425 degrees F) cooks the shrimp perfectly so that they’re crispy on the outside and tender on the inside.
The barbecue shrimp only need about 10 minutes to roast, so keep an eye on them and make sure that they don’t get overcooked. I like to stir them halfway through to ensure an even finish.
What to serve with Barbecue Shrimp:
This baked barbecue shrimp goes well with rice, biscuits, mashed potatoes or pasta.
If you’d like to add some veggies to your meal, here are a few great options:
- Slow Cooker Southern Green Beans
- Southern Collard Greens
- A simple green salad with Buttermilk Dressing
Cook’s Tips and Recipe Variations:
- Cooking just for two? Use 1 pound of shrimp instead of two. The rest of the ingredients and instructions remain the same, since you can never have too much marinade!
- Shrimp cook quickly, so keep a close eye on them. Overcooked shrimp become tough and rubbery! You can tell that the shrimp are done when they become pink and opaque.
- I recommend marinating the shrimp for at least 15 minutes, but not more than about 1 hour. The acid in the marinade (from the lemon juice) will result in mushy shrimp if it sits too long.
- I used “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.
More easy shrimp recipes that you might enjoy:
- Honey Sesame Grilled Shrimp Skewers
- Easy Shrimp Creole
- Lightened Up One Skillet Shrimp Alfredo
- Dump-and-Bake Shrimp and Rice Casserole
Sheet Pan New Orleans Barbecue Shrimp
Ingredients
- 2 lbs. raw shrimp, peeled and deveined*
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Zatarain’s Creole Seasoning
- 2 teaspoons minced fresh garlic
- 2 lemons, divided
- 1 teaspoon minced fresh rosemary leaves
- Salt and pepper, to taste
- Optional garnish: fresh parsley and/or chives
Instructions
- In a glass measuring cup, whisk together olive oil, melted butter, Worcestershire sauce, Zatarain’s Creole Seasoning, garlic, juice from 1 lemon, and fresh rosemary leaves.
- Place shrimp in a large zip-top plastic bag and pour marinade over shrimp. Seal the bag and toss to coat. Marinate for about 10-15 minutes while you wait for the oven to preheat.
- Preheat oven to 425 degrees F.
- Spray a foil-lined baking sheet with cooking spray.
- Pour shrimp and marinade onto the prepared baking sheet and spread into a single layer.
- Roast shrimp for 9-12 minutes, or just until pink, stirring halfway through. Be sure to keep an eye on the shrimp so that you don’t overcook them (or the shrimp will be tough).
- Remove from oven and squeeze juice from remaining lemon over top. Toss to coat.
- Garnish with fresh herbs, if desired!
Notes
- Cooking just for two? Use 1 pound of shrimp instead of two. The rest of the ingredients and instructions remain the same, since you can never have too much marinade!
- Shrimp cook quickly, so keep a close eye on them. Overcooked shrimp become tough and rubbery! You can tell that the shrimp are done when they become pink and opaque.
- I recommend marinating the shrimp for at least 15 minutes, but not more than about 1 hour. The acid in the marinade (from the lemon juice) will result in mushy shrimp if it sits too long.
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!