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Sheet Pan New Orleans Barbecue Shrimp

Easy New Orleans Barbecue Shrimp

Serves: 6

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2 pounds jumbo shrimp, unpeeled
1 cup (2 sticks) unsalted butter
1/3 cup Worcestershire sauce
3 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne
Juice of 1 lemon
1 bay leaf


Heat oven to 350 degrees. In a colander, rinse the shrimp and place in a single layer in a 9- by 13-inch glass or ceramic baking dish.

In a large saucepan, melt the butter over medium-low heat. Add all remaining ingredients and stir. Pour the mixture over the shrimp.

Bake until the shrimp have just turned pink, turning halfway through, 18 to 20 minutes. Serve in bowls with sauce spooned over shrimp, alongside hot French bread for dipping.

Photo and recipe: Julie Koppman

About the recipe

This is a classic dish that’s quick, delicious and great for an easy weeknight meal — yet impressive enough for entertaining. Be sure to choose fresh shrimp that are all about the same size, so that they cook evenly and at the same rate.