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New Orleans Style Barbecued Shrimp

This is always a big hit at casual dinner parties. I spread out newspaper for the tablecloth, use lots of oversized napkins (since this is a hands-on experience!) and serve lots of cold New Orleans beer. I also serve hot steamed rice for those who want their shrimp on top. I usually make two desserts--bread pudding and banana pudding, along with chicory coffee. Something really sweet seems just right after this!

Submitted by Janet Dillingham


  • 4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
  • 1 lb butter
  • 1 cup olive oil
  • 4 tsp cayenne pepper
  • 2 tsp salt
  • 2 tsp ground thyme
  • 4 tsp black pepper
  • 1 tsp ground oregano
  • 1 tsp ground basil
  • 2 tsp paprika
  • 6 tsp crushed garlic
  • 2 tsp ground rosemary
  • 4 tsp Worcestershire sauce
  • 2 tsp Tabasco sauce
  • 2 tsp liquid smoke
  • 1 tsp lemon juice
  • 3 bay leaves (finely crushed)
  • 1/2 cup fresh chopped parsley

Cooking Instructions

  1. Rinse shrimp and drain.
  2. Spread out in a shallow baking pan.
  3. Combine remaining ingredients in sauce pan over low heat until butter is melted.
  4. Pour over shrimp.
  5. Marinate for several hours (or overnight), turning and basting several times.
  6. Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
  7. Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.

Enjoy the taste of New Orleans!

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