Chef John's New Orleans-Style Barbequed Shrimp

Chef John's New Orleans-Style Barbequed Shrimp

Made  times
Chef John 23854

"This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get."
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1 h 50 m servings 308 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  2. Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
  3. Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
  4. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  5. Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
  6. Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
  7. Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.


  • Cook's Note:
  • Colossal shrimp are 15 to a pound.



Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans...

This is an awesome recipe. Everyone in my family loves this dish! The best part was the aroma that filled the kitchen when preparing the sauce. ***so*** yummy!!! And chef John is right. Rice is ...

Tried it and it was great. Better then I had in a long time. Will do it again.

I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French b...

Just made this tonight. WOW - wonderful flavor. One of THE best shrimp dishes I have made. Don't think you could go wrong if you make this, and if you do, you're in for a treat.

It taste sooooo good! But I just added some shrimp to my recipe & as an alternative to old bay and paprika, I used nutmeg, some cayenne , & a dash of cinnamon! I also added some onions ??

Yummy! I used Old Bay along with some Cajun seasonings. Used a little less garlic cause we don't like it to over power the other flavors. The aroma as all of the different ingredients were cook...

The family loves this version. This is actually the second time around for this recipe, quickly becoming a family favorite. Big High Five Chef John.

This was fantastic!!! I made it just like the recipe said, and even though I'm not much of a cook, it turned out delicious! The sauce is yummy by itself over rice. I can't wait to try more of Ch...

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