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New Orleans BBQ Shrimp Sauce Recipe

New Orleans BBQ Shrimp in a dish
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3 from 24 votes
Even though this recipe is not technically barbecue, this New Orleans classic is worthy of your attention. Use as a dipping sauce to avoid dangerous flare-ups when cooking.

Sauces and Condiments


Servings: 6 servings


Prep Time: 30 minutes


  • 4 ounces butter (1 stick)
  • 3 garlic cloves
  • 1 tablespoon Meathead's Memphis Dust
  • 2 tablespoons lemon juice
  • 1/4 teaspoon Louisiana hot sauce
  • 2 tablespoons Worcestershire sauce
About the hot sauce. Use your favorite brand. Tabasco is from Louisiana, so it would be a good choice. If your andouille is hot, you might want to skip the hot sauce. If you are from New Orleans, crank up the heat!
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Mince the garlic cloves.
  • Cook. Pour the butter in a frying pan over medium heat. Add the garlic and stir fry for about 1 minute, no longer or it will brown and get bitter.
  • Add the Meathead's Memphis Dust and cook for another 30 seconds to extract the flavors. Add the lemon juice, Worcestershire sauce, hot sauce, and stir gently until it dissolves and blends in. Take the pan off the heat.
  • Serve. Taste and add more heat if you wish. In N'orleans they like everything hot, but it will not be so hot when you use it on meat or for classic BBQ shrimp.