These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!
Spicy New Orleans Style Shrimp
Anyone else out there love a spicy, bold dish any night of the week? I know I’m not the only one, which is why I’m excited to share my spicy New Orleans style shrimp with all my lovely readers today. These plump little shrimp are swimming in a buttery, spicy, and smokey marinade.
Not only is is insanely delicious, with lots of sauce left over to douse some good crusty bread in, but it’s also such a quick recipe, only 5 minute prep time! This is my goto shrimp recipe whenever I want a quick and delicious shrimp that I know everyone will love. Give this shrimp recipe a try and see why it’s become a reader favorite!
What Is New Orleans Style?
While I’ve never been to New Orleans myself, I am completely in love with the idea of New Orleans cuisine. Gumbos, jambalayas, etouffees, beignets and muffullettas is what I dream of. New Orleans style food blends influences from France, Spain, Haiti, Germany, Italian, and deep south soul food. This means that this style of cuisine is packed full of flavor, heat, and usually seafood.
Ingredients In Spicy New Orleans Style Shrimp
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Shrimp – I used white tiger shrimp today as I wanted shrimp that were big and plump. Feel free to substitute whatever shrimp you have on hand.
- Butter – Unsalted as we want to control the sodium content of our dish.
- Olive oil – We’re going to brown our butter in some olive oil today, this will prevent the butter from burning.
- Sauce – Store bought sweet chili sauce, Worcestershire, and hot sauce (I chose sriracha) make up the saucy base of our dish.
- Spices – Chili powder for heat and color and smoked paprika for a complex sweet yet smokey note.
- Herbs – Today I used dried oregano right in the dish and fresh chopped parsley as a garnish. If you want to use either all fresh or all dried just keep in mind that 1 teaspoon of dried herbs equals 1 fresh tablespoon.
- Garlic – We’re using a lot of fresh garlic today. If you only have jarred minced on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Liquid smoke – This will add that smokey element that we’re looking for in our dish, optional but strongly recommended.
- Lemon juice – Trust me fresh is best when it comes to this lemon juice! We’re just using juice from half a lemon today.
- Seasoning – Salt and pepper.
How To Make Spicy New Orleans Style Shrimp
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare the shrimp: Peel and devein the shrimp.
- Combine the recipe: Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes. Remove skillet from the heat and let cool for a couple minutes. Add the shrimp and toss it around so that it’s fully immersed in the sauce.
- Marinate the shrimp: Cover with foil and refrigerate for at least 30 minutes to 4 hours.
- Finish the New Orleans style shrimp: Preheat oven to 400 degrees. Bake shrimp for 10 to 15 minutes. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
How To Prep Your Shrimp
You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.
Why Do We Marinate The Shrimp
This sauce is worth its weight in gold, there I said it. It’s so rich, buttery, and satisfying and we really want it to soak its way into every bite of shrimp, don’t we? That’s why we allow this dish to marinate for as long as possible, because that’s the best way to allow those flavors to penetrate our shrimp. So go for as long as you can possibly resist!
What To Serve With Spicy New Orleans Style Shrimp
I personally love some great crusty bread, ideally the best French baguette you can find. Here are some of my favorite accompaniments for you to try out yourself!
- No Knead Bread
- Sunflower And Flax Seed Whole Wheat Skillet Bread
- Cheddar Olive Thyme Bread
- Mashed Potatoes
- Creamy Polenta
Storing Leftover New Orleans Style Shrimp
In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
Craving More Delicious Shrimp? Try These Recipes:
- Maple BBQ Glazed Bacon Wrapped Shrimp
- Honey Soy Shrimp
- Garlic and Parsley Butter Shrimp
- Coconut Shrimp Curry
- Cajun Shrimp with Spicy Mango Dipping Sauce
- Cajun Shrimp with Tomato Alfredo Pasta
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Spicy New Orleans Shrimp
Equipment
Ingredients
- 1 lb white tiger shrimp
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 2 tbsp sweet chili sauce
- 1 tbsp Worcestershire
- 1 tsp chili powder
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sriracha hot sauce or tabasco
- 4 cloves garlic minced
- juice from 1/2 lemon
- salt and pepper to taste
- 2 tbsp parsley chopped
Instructions
- Peel and devein the shrimp.
- Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
- Remove skillet from the heat and let cool for a couple minutes.
- Add the shrimp and toss it around so that it's fully immersed in the sauce.
- Cover with foil and refrigerate for at least 30 minutes to 4 hours.
- Preheat oven to 400 degrees.
- Bake shrimp for 10 to 15 minutes.
- Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
Lucy says
This was really tasty. I’ve never baked shrimp and don’t have a cast iron pan, so kept a close eye on baking time. Used the 30 minute marinade time to simmer the shrimp shells in white wine for a quick stock. Swirled a 1/2 cup of that into the baking pan after shrimp was done so we would have a little sauce for white rice.
Tim Dwyer says
Good recipe, spicy but not too much. Dry wine is a nice complement. We had sweet potato fries as a side. Any recommendations for a side dish?
jo says
There are some suggestions in the post. 🙂
Noelle Prignano says
This is one of my go-to recipes! I love it so much!!
Marion Kee says
Omg this recipe is fabulous!! Made it for lunch and served with a a salad and bread.
Lisa Boudreaux says
NOLA native here-
This is a take on our version of “BBQ shrimp.” I’m sure it tastes great, but you’ll have to try our version too! I would be happy to send you a recipe if you would like 🙂
Vanessa says
I loved New Orleans. I always try to make the food I ate there. I would love to try your recipe. 😋
Jackie says
Thank you for this recipe. It turned out great
Emre Savas says
Good recipe thanks . Is there anyway to download the video ?
Eddie L. says
Made this last night and served it with cheesy grits. Doubled the recipe to do 2 lbs, of 26-30 count peel on (will peel them before cooking next time…messy) shrimp. Everyone loved it, which is rare at my house. This will be going into our regular rotation. Don’t leave out the bread, you WILL regret it.
Nicole Beaulieu says
Isn’t it just the best sauce ever? Must’ve been amazing over grits. We’re glad everyone loved it!
Miko says
Made this dish last Sunday
We choose to leave the skin on, my son likes to peel the shrimps 😊
It was absolutely delicious!!
Too bad I can’t post a photo.
Nicole Beaulieu says
You can always post photos on Instagram and tag us @JoCooks or you can join our Facebook group, Comfort Food Community, and post all your creations there!
Stan says
Made this the other night for dinner and it was incredible; didn’t change a thing! Pairing it with fresh-baked French bread to sop up the sauce was like a dessert. This is on the keeper list.
Joanna Cismaru says
So happy you liked this, Stan! It’s also one of our favorites and yes that sauce is everything!
Jolie says
Thank you 🙂 What do you think about simmering on stove for 15/20 min to cook outside while camping instead of the oven?
Nicole Beaulieu says
The stovetop will cook them even faster than the oven so I wouldn’t go more than 10 minutes. That’ll be a great camping treat!
Jolie says
Can I make the sauce, cool, place shrimp with sauce then freeze in ziplock baggy for a few days then thaw and cook?
Nicole Beaulieu says
Yes for sure!
baltisraul says
I know how much you love Creole/Cajun food but have you tried Shrimp Delicate? I found the recipe in a Louisiana official publication about their most famous meals. We had it at a diner once about 4 years ago and now it is a rotation meal. There will be one ingredient in the recipe that I can almost guarantee you that folks have never tried with their shrimp.
Joanna Cismaru says
I have not! Will have to look for that. Thank you!
Kimberly says
This was fabulous, very yummy. I doubled the sauce and we had extras for the next day. I loved the fact that it was so easy to make, a perfect weeknight meal.