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+ servings

Shrimp New Orleans

Servings: 4
Author: Adapted From Atco Blue Flame Kitchen


  • 1 lb frozen raw shrimp thawed
  • 1/4 cup olive oil
  • 4 tsp Worcestershire sauce
  • 1-2 tbsp fresh lemon juice
  • 2 tsp chili powder
  • 2 tsp freshly ground pepper
  • 1/2 tsp salt
  • 4 cloves garlic finely chopped
  • Bamboo skewers


  • Soak skewers in water for at least 30 minutes before using. Peel & devein shrimp if not already done leaving tails on. Pat dry with paper towel.
  • Combine remaining ingredients (oil through garlic) in a ziplock bag. Add shrimp to bag, seal and squishy to coat shrimp with marinade. Let stand 30 minutes on the counter or longer in the fridge if you have time. Remove shrimp from marinade and discard marinade. Pat the shrimp dry if they are too wet. Thread onto skewers. Grill shrimp over medium heat on natural gas BBQ until shrimp are pink & opaque (3 minutes per side).