New Orleans Barbequed Shrimp Recipe -
New Orleans Barbequed Shrimp Recipe
  • READY IN 40 mins

New Orleans Barbequed Shrimp

Recipe by  

"This is a sure winner in any home. Be sure and cover the table with old newspapers to gather the shells and make clean up easy. Make sure to have warmed French bread to dunk in the 'sauce'! Bibs would be nice to protect your clothing from the sauce but not necessary."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wash shrimp and drain well.
  3. Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
  4. Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
  5. Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2005

First off, I hate anythiing marinated in Italian dresssing so I was skeptical of this recipe but decided to give it a try based on the great reviews. I had to alter it because I grilled the shrimp. Instead of ½ cup of butter I used ¼ cup of olive oil. I used 2 cloves fresh garlic, ½ fresh squeezed lemon and 2 tsp Old Bay. It was simply amazing. My neighbor who came to our barbeque also brought shrimp and I ended up feeling bad because everyone was raving and devouring my shrimp! Yes, they are that unbelievably good! I can't wait to make this recipe as written with the butter baked in the oven. I just wanted to let people know that it is delicious grilled too! Also, I peeled my shrimp and the flavor permeated the shrimp and was wonderful.

Most Helpful Critical Review
Mar 11, 2007

I really am sorry but this recipe was horrible, all we could taste was the Zesty Italian Salad Dressing, my DH who is the LEAST picky eater you will ever meet, he eats EVERYTHING, threw his entire plate in the trash.


102 Ratings

Feb 04, 2008

I'm hoping this 2nd review gets printed: We have made this many many times now and have served it to crowds of people, everyone, I mean everyone raves about it. old review: We made this recipe according to the directions and used 2 cloves of fresh garlic and a teaspoon of Old Bay. We loved it. A few days later we had company and doubled the recipe (add 5-10 mins cooking time as it does take a bit longer with more shrimp). We noticed on the first go-around that there was plenty of "dipping" sauce leftover in spite of us having gone thru a small loaf of French bread so on the second go-around we added a pint of fresh mushrooms. Still plenty of sauce for dipping and some mighty tasty mushrooms too!!! One of the best recipes on this site and incredibly easy to make. 5 stars +++.

Jan 10, 2004

Very tasty, and definitely a keeper. I used fat free italian dressing and it came out just fine, especially with all the butter.

May 16, 2006

Like everyone else, I was skeptical. I have been to Pascal Manales and I have made other recipes for BBQ shrimp. I live on the gulf coast and we are very picky down here! But this was simpler than other recipes I have used and I don't think we gave up any flavor. I did add some worcestshire sauce and some tabasco for heat. Several people asked for the recipe and so it must have been a success! I served it in hollowed out bread bowls with the sauce in bowls on the side. Pretty impressive.

Mar 26, 2006

I'd rate this one ten stars if I could. It was incredible. It reminded me of Pasquales Manales (sp?) bbq'd shrimp, in New Orleans. We dipped french bread in the sauce (which I doubled), and I also made white rice on the side and we poured the sauce on that, too. Great with a green salad on the side. My 10-year-old son was eating the leftover shrimp COLD the next day!! I tasted it and it was awesome!!! This recipe will not disappoint. Thanks for sharing it!!

Feb 26, 2006

I and everyone at my Mardi Gras party loved loved loved this shrimp. I changed it slightly. I used Old Bay Seasoning instead of pepper, and I used fresh garlic. It was fantastically easy to prepare--just the right thing to get you out of the kitchen fast!

Aug 06, 2006

I tried this recipe after first finding it a couple of years ago. Ever since, it is a hit (and requested) at all of our family get-togethers. I've pretty much stuck to the recipe, except I always use fresh, minced garlic. And lately, for ease of serving throughout the night, I make it in my slow cooker. Just as the shrimp turns pink, I turn it down to "keep warm" and we can enjoy it for most of the evening. Best shrimp recipe ever!


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  • Calories
  • 871 kcal
  • 44%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 467 mg
  • 156%
  • Fat
  • 72.1 g
  • 111%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 1666 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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