Mam Papaul’s BBQ Shrimp

Mam Papaul’s BBQ Shrimp is one of those Louisiana dishes that feels bigger than the ingredients. It’s rich, messy, buttery, and best eaten with your sleeves rolled up and a loaf of French bread close by. The sauce isn’t anything like traditional barbecue, it’s a savory, spicy, garlicky butter broth that coats every shrimp and absolutely demands to be soaked up with bread.

Whether you make it on the stovetop or in the oven, this dish comes together quickly and fills the kitchen with that unmistakable New Orleans aroma. It’s perfect for entertaining, Sunday dinners, or any night when you want something bold and deeply comforting.

What Makes This BBQ Shrimp Special

• Classic Louisiana flavor: garlicky, peppery, buttery, and bold.
• Two cooking methods: stovetop for quick cooking or oven-baked for hands-off ease.
• Made for dipping: the broth is the real star—bread is absolutely required.
• Works with head-on or peeled shrimp: choose your level of mess and flavor.

Use code WELLSEASONED10 for 10% off your order!

Ingredients You’ll Need

Shrimp & Seasoning Base

• Large raw shrimp (head-on or headless)
• Butter
• Chicken broth or beer
• Fresh garlic
• Mam Papaul’s BBQ Shrimp seasoning packet (use code WELLSEASONED10 for 10% off!)

For Serving

• Crusty French bread

Stovetop Instructions (Quick & Flavorful)

Stovetop is the classic method—fast, flavorful, and perfect when you want dinner ready in minutes.

1. Build the Butter Broth

Butter melts in a large skillet or pot, then mixes with broth or beer, garlic, and the seasoning packet. Once it comes to a boil, the flavors immediately start deepening.

2. Add the Shrimp

The shrimp go straight into the bubbling broth. Shake or stir the pot so they’re completely coated.

3. Cook Fast

Shrimp only need a couple minutes—once they’re pink and no longer translucent, they’re ready.
Overcooking makes them tough, so pull them as soon as they’re done.

4. Serve With Bread

The sauce is rich, spicy, and absolutely delicious. Serve everything in a big bowl with plenty of warm French bread for dipping.

Oven Method (Hands-Off + Perfect for Entertaining)

The oven method gives you the same bold flavor with less active cooking—great for feeding a crowd.

1. Melt & Season the Butter

Butter melts in a saucepan along with broth or beer, garlic, and BBQ seasoning. A short simmer helps the seasoning bloom.

2. Layer the Shrimp

Shrimp are arranged in a baking dish so the hot butter mixture can soak through evenly.

3. Bake Until Just Cooked

The shrimp bake quickly—turn them a couple of times so they soak up all that seasoned butter.

4. Serve Immediately

This dish is best served piping hot, right out of the pan, with bread on the side.

Serving Tips

• Bread is non-negotiable—it’s for dipping and soaking every bit of the sauce.
• Add lemon wedges for brightness.
• Serve with rice if you want to stretch the sauce into a full meal.
• Pair with cold beer or sweet tea to balance the spice.

Frequently Asked Questions

Is this actually “barbecue” shrimp?

Not at all—it’s a New Orleans classic with no resemblance to traditional BBQ sauce. The name comes from how the shrimp are cooked, not the flavor profile.

Can I use peeled shrimp?

Yes! Head-on shrimp give the most flavor, but peeled shrimp work beautifully and make eating much easier.

Can I substitute beer for broth?

Absolutely. Beer gives a deeper, more complex flavor to the sauce.

Does it reheat well?

Shrimp are best fresh, but leftovers can be gently warmed to avoid overcooking. The sauce reheats beautifully