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New Orleans Barbeque Shrimp

Rachel K

"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."
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20 m servings 345 cals
Original recipe yields 4 servings


  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 375 mg
  • 15%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 129
  1. 166 Ratings

Most helpful positive review

This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so...

Most helpful critical review

Fixed as written. It was just OK. Not BBQ shrimp like you get in the Big Easy, so if that is what you are looking for, this is not the recipe. It wasn't bad, but there are so many good shrimp re...

Most helpful
Most positive
Least positive

This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so...

I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and ra...

This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge,...

Except for cutting back on the cayenne in consideration of Hubs' sensitive innards, I made this exactly as written without changing, omitting or adding anything, and it was excellent. My only c...

Being from south Louisiana, I can affirm a previous reviewers statement, this is almost identical to the barbecue shrimp served at Pascal's Manale in New Orleans. Serve it with hot french bre...

Truly amazing! I love BBQ shrimp. My husband made me a seafood dinner last night for Mother's Day, so I had about 1/2 a lb. of leftover shrimp to make something with. I cut the recipe in half &...

After a trip to New Orleans, I didn't think I'd ever have barbeque shrimp again, as I had no idea what flavors were used for this. I came across this recipe and decided I'm going to make it for...

Excellent - deemed the best dinner in awhile by the family. Took another reviewers suggestion and added some sugar, soy sauce and since I was out of balsamic vinegar, added about 1/2 -3/4 a teas...

Instead of beer I used white wine. Also added two Roma tomatoes chopped up. Served it over thin spaghetti with fresh bread. Wonderful and froze really well. I just ate a frozen batch tonight.