New Orleans Style Barbecue Shrimp

4.5 stars based on 30 votes

sautéed shrimp

New Orleans Barbecue Shrimp has actually very little to do with barbecue. Popular in Louisiana, the dish refers to sautéed shrimp in a Worcestershire-spiked butter sauce. Typically made with an insane amount of butter, the shrimp are served shell-on so you eat with your hands. It’s incredibly delicious but not very practical for a family dinner, so this is my simple and easy-to-eat version. Butter is still the main ingredient in the sauce but I’ve scaled the amount way back. If you keep shrimp in your freezer, it’s one of those dishes you can throw together at a moment’s notice. And, bonus, kids love it!

Before we get started, a few words on buying shrimp. While fresh seafood is obviously superior to frozen, I always buy frozen shrimp. Fact is, unless you live on the coast, it’s near impossible to find truly fresh shrimp. The “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, and who knows how long it’s been sitting there. Almost all shrimp are cleaned and flash frozen shortly after being caught, so for the freshest shrimp, you’re better off buying frozen and defrosting it yourself.  For this recipe, I buy extra large frozen shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under warm water to quickly defrost and then peel.

To begin, toss the peeled shrimp with the paprika, ancho chili powder, cumin, salt and a bit of sugar. Note that ancho chili powder is not the same as regular chili powder. Chili powder is a blend of spices, while ancho chili powder is a pure chili powder made from ground ancho peppers with deep rich flavor and mild to medium heat.  Many large grocery stores carry it, and you can always find it at Whole Foods.

Melt five tablespoons of butter in a large skillet. Seems like a lot but remember this dish serves four people, and anyway it’s worth it.

Add the minced garlic and cook, stirring with a wooden spoon, for about a minute. Do not brown.

Add the shrimp and continue cooking until almost done but still opaque in spots. Keep the heat at medium so the shrimp cook gently; if shrimp are cooked over high heat, they can seize up and become tough.

Add the Worcestershire sauce, lemon juice and a few tablespoons of water, and then continue cooking for a few minutes more until the shrimp are cooked.

Finally, scatter some thinly sliced scallions over top and serve.

If you’re serving this dish with rice, which I highly recommend, be sure to start the rice before you cook the shrimp so they’ll be done at about the same time. Hope you enjoy!

My Recipe Videos

New Orleans Style BBQ Shrimp

Servings: 4 - 6
Total Time: 20 Minutes


  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 pounds extra large or jumbo shrimp, peeled and deveined
  • 5 tablespoons unsalted butter
  • 3 large cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 3 scallions, white and green parts, thinly sliced


  1. Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
  2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.
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Nutrition Information

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  • Per serving (6 servings)
  • Calories: 209
  • Fat: 11 g
  • Saturated fat: 7 g
  • Carbohydrates: 5 g
  • Sugar: 2 g
  • Fiber: 1 g
  • Protein: 21 g
  • Sodium: 928 mg
  • Cholesterol: 216 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Yum! We loved this! And the next time I made it we didn’t have shrimp so I substituted catfish filets. That made a different dish, but it was equally delicious. My husband said we should have it often, and it’s so easy that I’m sure we will. Served the catfish with your butternut squash polenta as you suggested. Perfect!

    - Judy on February 2, 2018 Reply
  • 5 stars

    Loved this recipe and served over grits!

    - Donna W on September 14, 2017 Reply
  • 5 stars

    Flavorful, easy after work meal! The balance of flavors was perfect. We were in the mood for some comfort food and had shrimp in the freezer. While I prefer fresh , this is good recipe to use with frozen because the spices conceal some of he frozen flavor. I soaked the shrimp in coconut milk and little baking soda to neutralize any iodine/freezer taste and then rinsed and proceeded with the recipe. I cut the butter in half and added a splash of sherry at the end but those changes weren’t necessary , just based on my pantry. Also added some fresh diced tomato. Served with cauliflower Mac and cheese and arugula stewed in ham stock. Will mak again !

    - Calamity on August 29, 2017 Reply
  • 5 stars

    Wanted something quick and different with the shrimp I had in the fridge and this really fit the bill. Have no idea why Bryant gave this a 1 star as this was very flavorful with the right balance of spice, acidity and sweetness and I love the fact that Jenn lowered the fat content in this. Emeril’s recipe is a heart attack on a plate and more time consuming. Anything tastes better with tons of fat. My husband loved it and he is very picky on flavors and taste.

    - Rochelle on August 17, 2017 Reply
  • 1 stars

    Absolutely one of the worst shrimp recipes we have ever tried. Shrimp were totally bland and flavorless. Of course I am from New Orleans, but if you want anything near the real thing try Emeril’s recipe and leave this one alone.

    - Bryant on July 30, 2017 Reply
    • 2 stars

      I agree with you on Emeril’s recipe being better. This was just okay for us. Not horrible; not great. I kind of feel $30 worth of fresh shrimp were lost to a fair to middlin’ recipe that was missing depth of flavor.

      - Elizabeth on November 22, 2017 Reply
  • 5 stars

    I love this recipe but made a few changes that I think improve the taste, after sticking exactly to the original recipe the first time. First of all, I used a whole stick of butter and doubled the other ingredients. I did not toss the shrimp with the spices but added the spices, worcestershire sauce, and a couple of bay leaves to the melted butter and garlic, heated gently for 5 minutes, then turned up the heat and cooked the shrimp. The last time I made this recipe, I used unshelled, deveined shrimp. I think these changes make a great recipe even better!

    - David Hurwitz on July 6, 2017 Reply
  • 5 stars

    Any way to Skewer and grill the shrimp to achieve a simalar flavor?

    - Carla on May 8, 2017 Reply
    • Hi Carla, I do think you could get away with skewering and grilling the shrimp. I’d brush just a little of the sauce on the shrimp before grilling and then serve the rest (the majority) of it on the side. (Make sure to pour a little bit of the sauce for brushing on the shrimp into a separate bowl so you don’t contaminate the remainder of the sauce.) LMK how it turns out!

      - Jenn on May 10, 2017 Reply
  • 5 stars

    Delicious and easy!

    - Lori on March 6, 2017 Reply
  • 5 stars

    Fast, simple and delicious! This was a great Lent friendly option!

    - Kathryn on March 3, 2017 Reply
  • Can you substitute olive oil for butter?

    - Sharon McQueen on February 20, 2017 Reply
    • Sure Sharon, that would work. Enjoy!

      - Jenn on February 20, 2017 Reply
  • 5 stars

    Great recipe. A great twist for BBQ.

    - John Axtell on February 14, 2017 Reply
  • 5 stars

    We love this recipe. So easy. I usually have everything I need for a last minute prep. Even made it for guests who showed up unexpectedly during hurricane Matthew. Always good.

    - Sandy on December 1, 2016 Reply
  • 5 stars

    Hi Jen,

    OMG the New Orleans Barbecue Shrimp is so easy to make and so delicious! Perfect as is! I always look forward to trying all of your recipes because I know they will always turn out to be a wonderful meal! Your step by step instructions are clear, pictures are really helpful and the food is always delicious! Thank you for taking the time to create and maintain this awesome website! You can tell you love to cook and bake. You make me look like I am an awesome cook! I love it!

    Many thanks,

    - Lisa on December 1, 2016 Reply
  • Wow! this is the worst New Orleans BBQ shrimp recipe ever! Bland, no bite, no spice, no tang. This is NOT Nola BBQ shrimp.

    - Calisha Joseph on October 30, 2016 Reply
  • 5 stars

    I just made this for the first time. It is an excellent recipe which I will make again. I used a bit more of the dry spices than called for in the recipe and that worked well to ensure that each shrimp is well coated.

    - Chef Gary on June 25, 2016 Reply
  • 5 stars

    Looks like a great recipe, which I will try tonight. I love good BBQ Shrimp Recipes having traveled to “N’awlins” a ton.

    A word about shrimp – I’m a marine insurance broker which specializes in fishing boats, specifically Gulf of Mexico Shrimp Boats. I’ve been to the processing plants and talked a lot with shrimpers. Everything mentioned about the shrimp in the supermarket being thawed is correct. The shrimp are caught and chilled and then frozen once graded and sorted on shore. But, please when going to buy shrimp, look for wild caught domestic shrimp here in the U.S. There are a lot of foreign imports, which are usually farmed Tiger Prawns or Shrimp from Indonesia, India, Thailand, Ecuador and other places. Farm Raised shrimp are subject to different laws than wild caught. Notably, the FDA has not determined yet whether the large amounts of antibiotics poured into the ponds to stem disease is harmful to humans. More studies are being done. Plus, the large amounts of foreign shrimp are far cheaper than their wild caught cousins. The low prices are putting American shrimpers out of business. So, for a more natural product which helps American workers, buy wild.

    Just my piece. Thanks for the recipe and thanks for reading.

    - Brian R. on December 29, 2015 Reply
    • 5 stars

      Good information for those who may not know, and a great reminder for the rest of us.

      - Mike & Leigh Ann Parkinson on December 25, 2016 Reply
    • Very difficult to find wild caught domestic shrimp. Actually impossible in the Boston area.

      - Janet P Kunian on February 28, 2017 Reply
  • 5 stars

    I have made this a few times and it is wonderful. Since there are two of us home, I halve the recipe, and we still have some leftovers. We like it over rice. With the leftovers, we mix the shrimp and the rice. The rice picks up the flavor from the sauce, and it’s even better.

    - Jeff K. on December 5, 2015 Reply
  • 5 stars

    SO easy and SO delicious! I’ve made this several times and never get tired of it.

    - Laura on November 15, 2015 Reply
  • 5 stars

    I loved the recipe and want to cook these at a tailgate at the end of the day. If I defrosted and dried the shrimp then tossed them in the spices and “baggied” them in a cooler with ice (early in the morning) would the shrimp still be fresh enough to cook with the other ingredients about 7 in the evening?

    - Kay hawrylak on October 16, 2015 Reply
    • Hi Kay, As long as the cooler stays cold, they should be fine. Enjoy!

      - Jenn on October 16, 2015 Reply
  • 5 stars

    Do not expect typical BBQ flavor. DO expect to have a great flavor with shrimp! Very easy to prep – nice change from other shrimp recipes. It’s a keeper!

    - Mary on August 31, 2015 Reply
  • 5 stars

    This dish is truly fantastic! I was leary of trying this dish because of the 5 tablespoons of butter. I decided to go ahead with the recipe as is and I’m so glad I did. I served this dish with quinoa and fresh steamed veggies. There were no leftovers. I will make it again and again. I encourage everyone to try it – it’s a love story waiting to happen!!

    - Lesa Blackburn on August 27, 2015 Reply
  • 5 stars

    Absolutely amazing! I added 5 tsp of black pepper, only because that is what I understand that the traditional recipe calls for. Also used a half of a fresh squeezed lime juice in addition to the lemon juice. I served with brown rice and a lime slice. Must admit I was weary of brown rice versus white, even though that’s all that my family eats. But it worked beautifully. Will definitely use this recipe again. And again!

    - Kim H. on August 25, 2015 Reply
  • This looks so good…. I would like to prepare a large batch by baking- could you give instructions?

    - Liz Walkenshaw on June 14, 2015 Reply
    • Hi Liz, You’ll have to start on the stovetop…

      1. Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.

      2. Melt the butter over medium heat in a small pan. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add garlic and butter to the shrimp toss to coat evenly.

      3. Transfer the shrimp to a large rimmed baking sheet and bake at 300°F for about 10 minutes, or until the shrimp are almost cooked but still opaque in spots. Remove the shrimp from the oven and stir in the Worcestershire sauce, lemon juice and water and cook until shrimp are done, a few minutes more. Scatter scallions over top and serve.

      - Jenn on June 21, 2015 Reply
  • 5 stars

    Made your New Orleans Style Shrimp. I don’t have shrimp lovers (except for me) in the house, so I used chicken breasts (cut up small to imitate shrimp) instead. It was really good and my guys loved it. I served it with cheesy grits and the dinner was a hit.

    - Cindy G on May 7, 2015 Reply
  • 5 stars

    Best ever, I used dried Ancho Chili pods rehydrated them blended into a paste and used it.came out awesome.

    - Steve on April 3, 2015 Reply
  • Have looked all over town and am unable to find “ancho chili powder”. Any suggestions for substitutes. My husband cannot eat very spicy food.

    - JoanE Powers on March 28, 2015 Reply
    • Hi Joan, You can try substituting regular chili powder instead, which isn’t too spicy.

      - Jenn on March 29, 2015 Reply
    • 5 stars

      You can get ancho chili if you have a world market near you in their spice department its a smoky not hot chili poweder

      - d on June 11, 2015 Reply
      • You can get dried anchos at most grocers with a Hispanic section, and grind them yourself into a powder. If you want excellent quality dried Anchos or most other peppers, Pendery’s is about as good as sources come for high quality chiles,blends, and spices.

        I usually make BBQ shrimp using the Shrimp Tangipahoa recipe found in John Folse’s Hooks,Lies,and Alibis cookbook. It’s pretty much the King James Bible of LousyAnna fish and game recipes. But this one looks pretty awesome and I look foward to making a batch with it.


        - Colin on December 8, 2016 Reply
  • 5 stars

    I have made these twice using the largest shrimp I could find. Big hit both times! I will continue using this recipe.

    - Kim on March 25, 2015 Reply
  • 4 stars

    I’ve made this two times and it was a big hit. I had trouble finding the ancho chili powder so I substituted chipotle chili powder and increased the salt a bit. It was great with a little extra heat. I also paired it with brown rice. Delicious!

    - Joanna on March 22, 2015 Reply
  • 4 stars

    Very good and simple! To give it more of a BBQ/smokey flavor, I usually sub in smoked paprika and use lime instead of lemon. Use a good chili powder (I grind up hatch or guajillo). Unsalted butter is a must (or leave out the salt).

    - Bill on March 19, 2015 Reply
  • 5 stars

    I made this recipe the other day. It was wonderful! So easy and delicious! It will now be part of my menu rotation. Thanks so much for sharing your fantastic recipes! I have shared your site with several family members and friends.

    - Carla on March 19, 2015 Reply
  • 5 stars

    Hi Jenn

    I made the New Orleans Style Shrimp tonight and it was quick to make and delicious to eat! Thanks again for sharing.


    - Lisa on January 17, 2015 Reply
  • Just read the reviews as well as your notes. Will make when I get the ancho chili powder…I do have cayenned..not sure if that will work..thanks!

    - Lisa on January 11, 2015 Reply
    • Hi Lisa, I think it’s a good call to get the ancho chili powder; it has great flavor. Definitely be careful with cayenne — it cannot be used as a substitute for chili powder, as it’s very hot.

      - Jenn on January 12, 2015 Reply
  • Hi Jenn,

    Was going to the New Orleans Styler Barbecue Shrimp recipe today and just realized I have chili powder, not ancho chili powder. Can you use chili powder in place of ancho chili powder?


    - Lisa on January 11, 2015 Reply
  • For many years I have made Paul Prudhomme’s version of barbecue shrimp. It was always a one-in-a-blue-moon treat with 1 1/2 sticks of butter for 1 pound of shrimp (serving 2). It’s fabulous, but I can’t wait to try your lighter version. I bet it’s equally delicous!

    - Kath on August 2, 2014 Reply
  • This is just about the best thing I’ve ever cooked! Followed the recipe exactly – AMAZING! Thank you!!

    - Clint on June 2, 2014 Reply
  • These were amazing I made this tonight and my kids loved it!

    - Jasmine on April 18, 2013 Reply
  • Needs plenty of black pepper.

    - P. McCammon on April 4, 2013 Reply
  • If you are lucky enough to live where you can get fresh shrimp that have not been frozen, save the heads and the shells when you peel them. Toss in a Ziploc Freezer bag and freeze. You can use them later to make your own shrimp stock. I do it all of the time. I live in South Louisiana.

    - Susanherna on April 4, 2013 Reply
  • This is so good, it is amazing. The first time I made it, used cayenne and the next time I had ancho. The ancho chili powder is milder and worth the trouble of finding. I love this so much that I made up a large batch of the spices to have ready whenever I get the craving for this shrimp.

    - Jan Fifer on March 9, 2013 Reply
  • This is one of my families favorite. We add chopped water chestnuts while cooking and then spoon the shrimp mix in lettuce and have shrimp lettuce wraps. The cool crisp lettuce is perfect with the spicy hot shrimp. I’ve also done this for my office ans a luncheon. It was a hit.

    - Sharon on January 29, 2013 Reply
    • Thanks, Sharon. Love the idea of using this for lettuce wraps.

      - Jenn on January 29, 2013 Reply
  • I absolutely love shrimp, this recipe is easy and simple and it looks great. Will be making this for my friends in work.

    - Indira on January 29, 2013 Reply
  • Everything I’ve made from your blog so far has been delicious! I’m excited to try this, too.

    Just one question, though. Did you say you take them straight out of the freezer and run warm water over them to thaw? I also get frozen shrimp and ir’s annoying having to plan ahead so I can wait all day for them to thaw. I don’t make them as often as I would because of them. Is it really okay to thaw them quickly that way? You seem like you know what you’re doing. So, I’ll believe it if you say so and it would make life so much easier.

    - Leela on December 11, 2012 Reply
    • Hi Leela, That’s exactly what I do and it works perfectly…only takes a few minutes so no need to plan ahead. Of course, you don’t want to soak them in hot water or they’ll cook, but warm water will do the trick.

      - Jenn on December 11, 2012 Reply
  • These are fantastic!

    - Linda on November 29, 2012 Reply
  • I had my husband cook this recipe. It was very delicious, even my very picky teen ask for seconds. Thank you.

    - rene pool on September 13, 2012 Reply
  • This sounds great! I make one similar to this but with white wine and creole seasoning. I bake it at 350 until shrimp are done. I can’t wait to try yours!!

    - Tracie Liles on September 8, 2012 Reply
    • For a delish party appetizer instead of the usual boiled shrimp, would this dish be tasty served at room temperature?

      - Peg on September 9, 2012 Reply
      • Yes! You could keep the tails on so they’d be easier to pick up.

        - Jenn on September 9, 2012 Reply
  • Made this last night for dinner. I steamed some asparagus and threw them in with the shrimp and servied over rice. Delicious!!! Nothing beats easy and great tasting!!

    - Jaimie on August 23, 2012 Reply
  • We use to get something like this at one of our favorite restaurants and loved them. They served french bread with it to sop up the juice and it was yummy but I like the idea of rice with it. I think I will use yellow rice!

    - Marty on July 15, 2012 Reply
  • I made this tonight for dinner. We had it over rice. It was delicious!!!

    - Buderific on June 15, 2012 Reply
  • If you buy the split shell shrimp you are going to get farm raised, not wild caught shrimp. Huge difference in flavor and the farm raised if from overseas, which most are, are raised in horrible dirty conditions. Buy USA raised shrimp, it has to be noted on the package or on the sign in the case what the country of origin is.

    - Jan on May 30, 2012 Reply
  • Oh my! This was so fabulous!! What an amazingly quick dish with so many layers of flavor! Will definitely be making this again and again and again!

    - Sonya on May 21, 2012 Reply
  • Made this for dinner last night with a large salad. No leftovers. I missed adding the water since it was not mentioned in the ingredient list, but tuned out fine. I like the grits idea too.

    - Danita on May 17, 2012 Reply
    • Hi Danita, I added the water to the ingredient list to avoid confusion. Thanks for bringing that to my attention 🙂

      - Jenn on May 21, 2012 Reply
  • Just saw the grits suggestion. I will try that next time for sure!

    - Lisa Ballantyne on May 15, 2012 Reply
  • Super easy and delicious over rice.

    - Lisa Ballantyne on May 15, 2012 Reply
  • I’m trying this tonight.

    - Tom M. on May 15, 2012 Reply
  • Easy. Declicious. Perfect. Laissez les bons temps rouler!

    - Julie on May 15, 2012 Reply
  • Thank you so much for posting. We really enjoyed this dish served over quinoa tonight. 🙂

    - Patricia on April 24, 2012 Reply
  • Jenn – Delicious dish! Can you add vegetables to the shrimp while cooking or will that have unintended consequences?

    - Joanne on April 12, 2012 Reply
    • Hi Joanne, I think it’d be fine, as long as you use quick cooking veggies. You may have a little less sauce to go around but it will still be good.

      - Jenn on April 13, 2012 Reply
  • I have made this twice since pinning the recipe. It is fabulous!! Couldn’t find ancho chili powder so used chipotle chili powder I had on hand. I also cut the amount of cumin by half……not a big cumin fan. I served it with multi-grain angel hair pasta tossed with olive oil. A new staple in my house., So good!!

    - Karen on March 26, 2012 Reply
  • Loved this! I think grits would be a great side dish for this as well.

    - Leigh Ann on March 23, 2012 Reply
  • I made this dish tonight along with your black bean soup, and both were terrific! Our two boys love spicy food, so they added some Sriracha (rooster) sauce to it. I think next time I’ll just add some cayenne pepper along with the other spices. Thanks again for two more wonderful recipes, Jenn!!

    - Kim on March 21, 2012 Reply
  • Fixed this dish for Sunday dinner and it was delicous. There were no leftovers, defintely overate that night. Will be making this dish again & again. LOVED the sauce with the shrimp over rice. YUMMY…

    - Andrea on March 14, 2012 Reply
  • Tried this shrimp for dinner on Sunday – not a bit left over!!!!! Quick and delicious!!

    - Connie on March 13, 2012 Reply
  • This looks fantastic! Can’t wait to give it a try! 😀

    - Anne-Marie on March 11, 2012 Reply
  • Can this be kept warm in crockpot to serve at a gathering?

    - Kathy on March 11, 2012 Reply
    • Hi Kathy, This is one of those dishes best served right away, or reheated only once. I’d worry the shrimp would keep cooking in a crockpot and get tough. Sorry!

      - Jenn on March 11, 2012 Reply
  • I made this for dinner tonight. It was a huge hit with everyone in my family. I didn’t have ancho chili powder, so I just used regular chili powder and it still came out awesome. I served it over rice. It was super easy to make and will definitely become one of my “go to” recipes.

    - Tonya on March 8, 2012 Reply
  • Shrimp glorious shrimp!

    - Brecken on March 8, 2012 Reply
  • Absolutely delicious – and thank you for the insight as to fresh vs. frozen! =)

    - Carissa on March 8, 2012 Reply
  • I have so enjoyed growing up and living on the gulf coast ….I’ve been able to meet the shrimp boats as they arrive. There’s nothing like just-caught fresh shrimp and I hate buying frozen when I am traveling or visiting friends out of state ….but your recipe is true to its origins and one of my favorite ways to cook and eat shrimp. Delicious!

    - Schmidty on March 7, 2012 Reply
  • I made this for dinner tonight, and served it with a loaf of crusty bread. So good!

    Thank you as always for delicious recipes!

    - [email protected] Kel Show on March 7, 2012 Reply
  • Jenn- How much water?

    - Mary on March 7, 2012 Reply
    • Thank you for catching that, Mary! It’s 2 tablespoons. Will correct the recipe right now.

      - Jenn on March 7, 2012 Reply
  • Amazing! I made this last night! It was so easy and so delicious! Just pinned it and posted it to facebook!!!

    - Candi on March 7, 2012 Reply
  • Can not wait to try this tasty dish during the lenten season! Sounds yummy!

    - Cathy on March 6, 2012 Reply
  • Had this for dinner tonight – it was so easy and so good. Thank you once again!

    - Belinda on March 6, 2012 Reply
  • Yum! I’ll need to look for this on the menu the next I visit New Orleans – but until then, can’t wait to try this out!

    - Cynthia on March 6, 2012 Reply
    • Cynthia—when you order in NOLA, you will get whole shrimp with head. I was told to suck the head then eat the shrimp—-Did NOT suck the head. The shrimp was best I have ever had.

      - Earline on September 8, 2012 Reply
  • Made these tonight. They are beautiful and delicious, however, I would call them Mexican shrimp instead of Barbeque as the chili taste is prominent and there is no grilled or smoked flavor to them. They are DELISH though! Served them with brown rice.

    - Wendy on March 6, 2012 Reply
    • So glad you enjoyed, Wendy. I know, the name is definitely a misnomer.

      - Jenn on March 6, 2012 Reply
  • Try serving grits instead of rice, for it to be truly New Orleans-y. We even have it for breakfast here!

    - Redhead on March 6, 2012 Reply
  • This is another delicious recipe that I know I will make time after time. I already have all the ingredients. So easy, so looking forward to making this!

    - Karen on March 6, 2012 Reply
  • Sounds yummy! and easy enough to cut in half for the two of us! All I need is a lemon and I’m ready to cook!

    - Elaine on March 6, 2012 Reply
  • I’m making this tonight with chicken instead of shrimp – can’t wait! The chicken is already bathing in seasoning in the fridge!

    - Tara on March 6, 2012 Reply
  • I make about 90% of these recipes when they come! It’s almost as if they were heaven sent! Can’t wait to make this one! Happy cooking! 🙂

    - Monica Armijo-Miranda on March 6, 2012 Reply
  • I graduated from Univ of Louisiana. I love the food in that area. This looks very good.

    - Danita on March 6, 2012 Reply
  • This sounds wonderful. I will definitely be trying this out this week.

    - Ceej on March 6, 2012 Reply
  • Well, this looks easy enough and I have all the ingredients. I see a delicious dinner in my future! Thank you!

    - susan on March 6, 2012 Reply
  • Looks like another great recipe. Thanks.

    - Denise on March 6, 2012 Reply
  • sounds amazing. That’s what we’re having tonight!!!!!!!!!!!

    - nina on March 6, 2012 Reply
  • Went to college in NOLA so this is a must try for dinner

    - Rebecca on March 6, 2012 Reply
  • Almost feel guilty planning this for a Lenten meal ; )

    - Denise Glennon on March 6, 2012 Reply
  • Really excited to try this out!

    - Danielle on March 6, 2012 Reply
  • Definitely trying this this weekend.

    - Jules on March 6, 2012 Reply
    • Thank you for the shopping tip on purchasing shrimp! Great insight.

      - Regina on March 6, 2012 Reply
      • Do you live in Naples?

        - Linda on March 6, 2012 Reply
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