Seafood lovers will all enjoy this One Pan New Orleans-style BBQ Shrimp and Scallops recipe. This flavorful dish takes just 30 minutes to make!
New Orleans is a food paradise. I've been to this historic Southern city a few times now, and each time, I fall in love over and over again.
One of the dishes that rocked my world was New Orleans barbecue shrimp. In New Orleans, traditional barbecue shrimp has nothing to do with being cooked on the grill or in a smoker.
New Orleans-style BBQ Shrimp refers to shrimp that has been sautéed in a lot of butter (a LOT of butter!) and Worcestershire sauce. Usually, the shrimp are left with shells on, and you dig in and feast with nature's best utensils: your hands.
Each restaurant seems to have its own variation on the recipe from there. Some add white wine to the sauce, others lemon, and there's a mix of Cajun and/or Creole spices. The whole dish is often served with crusty bread, perfect for soaking up the savory sauce.
After my travels to New Orleans, I've tried to recreate this famous dish at home. This recipe is my version of New Orleans-style BBQ Shrimp.
What you need to make this recipe
You could also use a ceramic non-stick skillet if you prefer. I'm linking to the one that I use almost daily, which would also work well for this recipe!
Ingredients to make New Orleans-style BBQ Shrimp and Scallops
SHRIMP - If you can find and afford Gulf White Shrimp, that's the ideal shrimp for this dish. You can find this in your local grocery store's freezer section sometimes, or online. Otherwise, use any large shrimp.
SEA SCALLOPS - Sea scallops are not normally served with the classic recipe, but if you've got 'em, I say eat 'em! Go big or go home, right?
I usually buy a bag of frozen sea scallops to keep in my freezer for times that I am feeling fancy and want seared scallops. But after trying them in this recipe, I can't stop! They're delicious and beautifully take the barbecue sauce in this dish.
If you don't happen to have scallops, you can totally make this recipe with all shrimp. Or try substituting with a firm white fish, like white sturgeon or Pacific sablefish. Just don't use a flaky light fish, like tilapia or flounder. Those might fall apart too easily while cooking.
- Worcestershire sauce
- bay leaves
- cayenne pepper
- salt and pepper
How to make this seafood recipe
Start by making the sauce. You can add more butter if you like, but ¾ cup is the minimum amount I found to still keep this dish delicious. Some recipes call for up to 3 whole cups of butter!
Then add the shrimp and scallops to the sauce. Make sure you thoroughly thaw the seafood and pat it dry before cooking.
You can add more seasoning if you want it to have more of a kick. This sauce is pretty mild, to accommodate my family's tastes.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
What wine pairs well with bbq seafood?
Conventional food and wine pairing methodology suggest pairing white wine with seafood. But in this dish, the seafood is sautéed in a rich, Cajun-style sauce with bigger flavor. So I enjoy pouring a glass of Beaujolais and other Gamay wines with BBQ shrimp and scallops.
The light and bright fruit qualities and high acidity of a Gamay wine match the spices of this dish without overpowering the delicateness of the seafood.
More seafood recipes
- Grilled Shrimp Pineapple Skewers
- Easy Shrimp Tacos
- Easy Seafood Paella Recipe
- Seared Scallops and Pasta with Creamy Lemon Garlic Sauce (Dairy Free)
- Grilled Salmon with Lemon and Herbs
New Orleans-style BBQ Shrimp & Scallops
- Cut the lemon in half and squeeze the juice out of it into a bowl or cup. Slice the lemon into wedges.
- In a large skillet, melt the butter over medium-high heat. Reduce the heat to medium low and add the lemon juice and peel, Worcestershire sauce, garlic, bay leaves, paprika, cayenne, salt, and pepper. Stir and simmer for about 5 minutes.
- Add the shrimp and scallops to the pan, then increase the heat to medium. Cook for about 4-5 minutes, just until all the shrimp and scallops start to turn pink. Be sure to turn over the seafood periodically to cook evenly on all sides.
- Remove pan from heat and remove bay leaves. Serve immediately.