Imagine the smell of sizzling butter, garlic, and spices wafting through the humid New Orleans air. Have you ever tasted shrimp so flavorful it makes your eyes close in pure delight? That’s the magic of authentic New Orleans BBQ Shrimp, a dish far different from what you might expect. It’s messy, it’s bold, and it’s an absolute must-try when you visit the Crescent City.
But navigating the culinary landscape of New Orleans can be overwhelming. Every restaurant claims to have the best version, leaving you unsure where to spend your precious vacation dollars. You want that perfectly sauced, head-on experience, not just ordinary grilled shrimp. Choosing the wrong spot means missing out on this iconic taste.
Fear not, fellow food lover! This guide cuts through the noise. We will reveal the secrets behind the best BBQ Shrimp joints in the city. You will learn which establishments deliver that unforgettable, peppery, buttery punch every single time. Get ready to ditch the tourist traps and dive spoon-first into true NOLA flavor.
Top Bbq Shrimp In New Orleans Recommendations
- Make delicious New Orleans Style Barbecued Shrimp in just 20 minutes
- A zesty blend of onion, garlic, chili pepper, lemon and other spices, this BBQ Shrimp Seasoning is sure to become a family favorite.
- Gluten free and Non-Irradiated
- Simply mix 1 seasoning packet with 2 sticks of butter, 3 tablespoons of Worcerstershire sauce and 2-3 lbs of unpeeled but deheaded shrimp to make this classic New Orleans dish.
- Louisiana Fish Fry BBQ Shrimp Sauce Mix, 1.5 oz (3 Pack)
- Try our finger-licking good take on New Orleans-Style BBQ shrimp - with no MSG!
- Easy prep directions right on the label - ready in about 45 minutes.
- This packet will season 3 pounds of unpeeled shrimp (head-on or headless). Just add our seasoning mix to 1 stick of melted butter, 1/2 cup of margarine (or olive oil) and 3Tbps Worcestershire sauce, then pour over shrimp in a casserole dish and bake at 350 degrees.
- Serve with a side of warm garlic bread to sop up any leftover sauce - and don't forget the napkins
- Contains 12 - 1.5oz BBQ Shrimp Sauce Mix
- Zesty blend of spices, including rosemary
- Also great for shrimp, chicken, or charbroiled oysters
- Just requires Worcestershire sauce and butter
- Just Add Rice, Shrimp & Tomato Sauce for a Complete Meal
- BUMBLE BEE SHRIMP: Our Tiny Shrimp are just the right size for appetizers, shrimp salad, pasta, and shrimp tacos. Drain before use; drained weight is 4 ounces of shrimp.
- SHELLFISH AS FUEL: Six-ounce can of protein-packed shrimp will keep you powered with 22g of protein per can
- QUALITY IN EVERY CAN: The perfect choice for all your seafood recipes and a reliable keto food and keto snack for those on a ketogenic diet
- SNACK HEALTHY: Enjoy Tiny Shrimp as a great-tasting snack, healthy lunch, or as part of any other meal
- Four lovable flavors - Alfredo (Creamy, savory, perfect on pasta), Garlic Herb Butter (real butter and herbs, a crowd favorite), Signature Cajun (bold but not spicy, perfect as a snack or a protein add-on), and New Orleans-Style BBQ (spicy, tangy, and one-of-a-kind)
- Farm-Raised in Ecuador – BAP-certified Pacific white shrimp that are responsibly farmed at sustainable aquaculture facilities only in Ecuador
- Stovetop Sous Vide Cook Method – Just drop the frozen, sealed, BPA-free pouch into boiling water, cook for 5-8 minutes, then rest for 2—no mess, no thaw time, no stinky seafood smell
- No Chemical Abuse - Prime Shrimp are never treated with antibiotics or artificial additives, including tripoly phosphates and sulfites
Your Guide to Buying the Best BBQ Shrimp in New Orleans
New Orleans BBQ Shrimp is a famous dish. It’s messy, flavorful, and totally unique. You dip crusty bread into a rich, buttery, peppery sauce. Finding the best one can be tricky. This guide helps you choose the perfect plate.
Key Features to Look For
When you order, look for these important signs of quality:
1. The Shrimp Itself
- Size and Freshness: Look for large, plump shrimp. Fresh shrimp tastes much better than frozen ones. They should have a sweet, clean flavor.
- Shell On or Off: Traditional New Orleans BBQ Shrimp is cooked with the heads and shells on. The shells hold in the flavor and make the sauce richer. You peel them yourself!
2. The Signature Sauce
- Butter Base: The sauce must be very buttery. It should look thick and glossy, not watery.
- Spice Level: You need a good kick of black pepper and maybe some cayenne. It should be spicy, but you should still taste the shrimp and butter.
- Tanginess: A little lemon juice or Worcestershire sauce adds the right tang. This cuts through the richness of the butter.
Important Materials and Ingredients
What goes into the sauce matters a lot. Good ingredients create great flavor.
The Essentials
- High-Quality Butter: Use real, unsalted butter. Cheap margarine won’t give you the right texture or taste.
- Worcestershire Sauce: This adds depth and umami. Don’t skip it!
- Fresh Herbs: Garlic and parsley are usually present. Fresh garlic makes a huge difference over powdered garlic.
- Hot Sauce/Pepper: Generous amounts of cracked black pepper are crucial.
Factors That Improve or Reduce Quality
Some restaurants do things right; others cut corners. Know the difference.
What Makes It Great (Improves Quality)
- Cooking Method: The shrimp should be cooked quickly, usually sautéed or broiled right in the sauce. Overcooked shrimp becomes rubbery.
- Sauce Consistency: The sauce should coat the shrimp nicely. It shouldn’t burn to the bottom of the pan, but it should be reduced enough to be flavorful.
What Makes It Bad (Reduces Quality)
- Too Much Heat: If the dish is just “hot” from too much cayenne, you miss the subtle flavors. Good BBQ shrimp is balanced.
- Pre-made Sauce: If the sauce tastes like it came from a jar, it is usually a sign of lower quality. Authentic spots make the sauce to order.
- Small Shrimp: Tiny “popcorn” shrimp cannot hold up to this heavy sauce. They get lost.
User Experience and Use Cases
How you eat it is part of the fun!
The Experience
- Mess Factor: Be prepared to get messy. That’s the whole point! Bring extra napkins.
- Dipping Bread: Good restaurants serve thick slices of crusty French bread specifically for soaking up the leftover sauce. This bread is essential for the full experience.
When to Order It
- Appetizer or Main Course: In New Orleans, it often serves as a hearty appetizer for the table to share.
- Pairing: This rich dish pairs perfectly with a cold, crisp beer or a glass of chilled white wine.
10 Frequently Asked Questions (FAQ) about New Orleans BBQ Shrimp
Q: Is New Orleans BBQ Shrimp actually grilled?
A: No, it is not truly “BBQ” like smoked ribs. It is sautéed or broiled in a rich, buttery, spicy sauce, usually right in the pan.
Q: Do I eat the shells?
A: You definitely do not eat the shells or the head. You peel the shrimp at the table and leave the shells on your empty plate.
Q: How spicy is authentic BBQ Shrimp?
A: It should have a noticeable kick from black pepper and cayenne, but the spice should complement the butter, not overpower it.
Q: What is the best way to eat the leftover sauce?
A: You must use the provided crusty bread to soak up every last drop of the sauce. That sauce is half the meal!
Q: Can I order this dish outside of New Orleans?
A: Yes, but it is often hard to replicate the authentic flavor without access to fresh Gulf shrimp and specific local ingredients.
Q: Should I wear a white shirt?
A: It is wise to choose darker clothing or wear a bib if offered. This dish is notorious for splashing buttery sauce!
Q: What kind of shrimp is traditionally used?
A: Medium to large Gulf white shrimp are usually the preferred choice because they hold their texture well when cooked in the heavy sauce.
Q: Is this dish heavy or light?
A: It is very rich and decadent because of the large amount of butter used. It is definitely a filling dish.
Q: How do I know if the restaurant is authentic?
A: Look for places that serve it sizzling hot, shell-on, and have plenty of crusty bread ready for dipping.
Q: Do I need a reservation for BBQ Shrimp?
A: For popular spots, especially during peak tourist times, reservations are highly recommended. Everyone wants this dish!
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