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Don’t let the name fool you. New Orleans BBQ Shrimp has nothing to do with outdoor grilling or barbecue sauce (affiliate link).
This classic Louisiana dish features shrimp cooked in a rich, savory sauce flavored with garlic, Worcestershire sauce, herbs, and spices. Traditional versions are often made with shell-on shrimp and generous amounts of butter, making them delicious but not especially light.
This healthier version delivers all the bold Southern flavor with far less fat and fewer calories. It’s quick enough for a weeknight dinner and special enough to serve guests.
Best of all, it comes together in about 15 minutes, making it one of my favorite easy shrimp recipes when I need dinner on the table fast.
Table of Contents
Why You’ll Love This Recipe
- Ready in about 15 minutes
- Packed with bold Louisiana flavor
- Lighter than traditional BBQ shrimp
- High in protein
- Low carb and WW-friendly
- Great for weeknight dinners
- Uses simple pantry ingredients
- Elegant enough for entertaining
Ingredients & Substitutions
Olive oil – Provides richness while using far less fat than traditional recipes.
Light Caesar or Creamy Italian dressing – Adds flavor and helps create the sauce base.
Garlic – Essential for authentic flavor.
Cayenne pepper – Adds a little heat. Adjust to your taste.
Worcestershire sauce – One of the signature flavors in New Orleans BBQ shrimp.
Paprika, oregano, and thyme – Create the classic Louisiana-inspired seasoning blend.
Shrimp – Medium or large shrimp work best. Frozen shrimp that have been thawed are perfectly fine.
White wine – Adds depth and complexity to the sauce. Chicken broth can be substituted if preferred.
How Many Calories and WW Points?
According to my calculations each serving has about 178 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make New Orleans BBQ Shrimp
Step 1: Make the sauce
In a large nonstick skillet (affiliate link), combine the olive oil, dressing, garlic, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt, and pepper.
Heat over medium heat until the mixture begins to simmer.
Step 2: Cook the shrimp
Add the shrimp and cook, stirring frequently, for 3 to 4 minutes.
Pour in the wine and continue cooking until the shrimp are pink, opaque, and cooked through, about 3 to 5 minutes longer.
Step 3: Serve
Serve immediately while hot, spooning the flavorful sauce over the shrimp.
Recipe Notes
One of the best things about this recipe is how quickly it comes together.
Because most shrimp are cleaned and flash-frozen shortly after being harvested, frozen shrimp are often fresher than “fresh” shrimp displayed at the seafood counter.
I like buying shrimp labeled “easy peel” or “shell split and deveined” because they save time during prep.
If you enjoy a little more heat, add extra cayenne or a few dashes of your favorite hot sauce.
For a richer sauce, stir in a small pat of butter just before serving.
What to Serve with New Orleans BBQ Shrimp
Traditionally, New Orleans BBQ shrimp is served with plenty of crusty French bread for soaking up every drop of the flavorful sauce.
Other great options include:
- Cauliflower rice
- Steamed rice
- Grits
- Roasted vegetables
- Green salad
- Sautéed spinach
- Asparagus
- Crusty whole grain bread
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave (affiliate link).
Leftover shrimp can also be:
- Tossed with pasta
- Added to rice bowls
- Stuffed into wraps
- Served over salad greens
If you’ve made this Barbecue Shrimp, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy New Orleans BBQ Shrimp
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fat-free Caesar or Creamy Italian dressing
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- Salt and pepper to taste
- 1 pound medium to large peeled shrimp
- 1/3 cup white wine or cooking wine
Instructions
- In a large nonstick skillet (affiliate link), combine oil, Italian dressing, garlic, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until sauce begins to boil.
- Add shrimp and cook for 3 to 4 minutes, stirring continuously. Add wine and cook until the shrimp are done, 3 to 5 additional minutes. Serve hot.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from: Holly Clegg’s Too Hot in the Kitchen Cookbook
Frequently Asked Questions
Why is it called BBQ shrimp if it’s not grilled?
In New Orleans, “BBQ shrimp” refers to shrimp cooked in a buttery, highly seasoned Worcestershire-based sauce rather than on a barbecue grill.
Can I use frozen shrimp?
Absolutely. Just thaw and drain them before cooking.
Is this recipe spicy?
It has a mild kick from the cayenne pepper, but you can easily adjust the heat level to your preference.
Can I make it without wine?
Yes. Substitute chicken broth or seafood stock.
More Easy Shrimp Recipes You’ll Love
Looking for more easy, delicious Weight Watchers friendly Shrimp Recipes?
This was excellent. The sauce has a great flavor that, though not as rich as the butter-laden original, still makes for great sopping with some warm bread. This is also much easier to make than traditional barbecue shrimp, which is another plus.
Excellent! Even my Cajun hubby was impressed?
So happy to hear it Meredith!
Hi Martha
I did not use the salad dressing–I used 2 tbl. butter ( unsalted good ‘ole butter). It’s difficult to decide which is better, the tasty shrimp or the crusty bread dunked in the spicy sauce.
Think I mentioned to you that I live on the S.C. Coast. We love shrimp for Breakfast, Lunch, snacks and Supper ! Shrimp season opened yesterday-the freshly painted boats, usually bearing the name of a be-loved Lady, left the docks at 8 a.m. sharp ! The Shrimpers work so hard to bring us delicious morsels from the sea–let’s hope they have bountiful harvests and safe waters !
Your recipes, along with the thoughtful words and expressions are always welcomed and appreciated. Best, Henny
Ah, the joys of freshly caught shrimp! I’m very jealous!!
Hi’. Thank you so much for this great recipe. I can’t wait to try it tonight. I am on my second week of smart points I am seeing some difference in my weight. Can you tell me if I can substitute something for the white line saying that I don’t have any on hand and never buy it anyway. Thank you so much Cathy . Cathi
Hi Cathi, If you don’t have wine, I would just use the same amount of chicken or vegetable broth. Hope this helps. – Martha
What is a serving size? I can’t seem to figure it out.
It is absolutely delicious!! Just want to make sure I don’t eat too much of it!
The serving size is 1/4 of the recipe. Count out the shrimp and then divide by 4, which will be one serving! Hope this helps. – Martha
Being a true Southerner, I will have to make this recipe but serve it on grits. Makes the perfect combination!
Hi Beth, grits sound like a delicious idea!
Martha wouldn’t it be 2 freestyle with oil being 8 sp for 2 Tbs, or is there a point hot the dressing ? How about using skinny girl for 0 sp?
Hi Jean,
Here is what I got in the WW Recipe Builder:
2Tbs olive oil: 8 Points?
2Tbsp fat free Caesar dressing: 2 Points?
2Tbsp Worcestershire sauce: 1 Point?
1?3cup white wine: 2 Points
SmartPoints Per Serving: 3
You can of course adjust the ingredients to lower the Points and suit your tastes. Hope this helps. – Martha
I have always been afraid to make shrimp but this recipe looked to good to not try. They were amazing. So easy and quick! In fact I have made them 2 more times and they are great cold as a quick snack.
Hi Holly,
So happy to have helped you overcome your fear of making shrimp!!
I made these last night and they are amazing. My husband kept raving about them!! Quick and easy and delicious. Hard to believe they are a lighter version because they taste so good! Thank you
Hi Leslie, Thanks for taking the time to let us know!!