Name: Spicy New Orleans Shrimp
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
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)

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.

Spicy New Orleans Shrimp in a skillet ready to go in the oven

Ingredients

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 – Use as much or little as you like.

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.

Spicy New Orleans Shrimp in a skillet right out of the oven garnished with parsley

How To Make Spicy New Orleans 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!

These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!

More delicious shrimp recipes:

Comments

Davyd VonDraco says

July 24, 2020 at 9:13 pm

Made it, made a few adjustments to increase the heat. I was disappointed when I ate the first shrimp, I thought it would be spicier. After I ate a few more, the disappointment disappeared! By the time I was done, I had broken a sweat, cleared My nostrils, and My mouth was pleasantly burning! Definitely a keeper, a make-again-often recipe. This would probably go well with chicken nuggets or wings, too! Wow, great stuff Jo!

Reply
- jo says
  
  July 24, 2020 at 9:23 pm
  
  Ha!! So glad you enjoyed it!
  
  Reply
Christal says

July 1, 2020 at 10:29 am

I have made this recipe 3 times in the last 2 weeks. I LOVE all the spicy flavors and my husband is hooked. I even put it on my salmon!

Reply
Janice darty says

June 13, 2020 at 6:44 am

This is a keeper. I doubled this recipe using 2 lbs of shrimp, then doubled the sauce recipe.
We Loved it, but next time I will add a little more spice. Can’t get it too spicy for us.
****************AWESOME RECIPE***************

Reply
Chanel Pugh says

May 24, 2020 at 5:51 pm

I don’t like the taste of butter in spicy food can I omit it in this recipe?

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- Jo Cooks Team says
  
  May 25, 2020 at 9:49 am
  
  You can use a mild flavored olive oil or vegetable oil instead!
  
  Reply
Jo Ann says

May 6, 2020 at 3:08 am

I don’t really understand the recipe to make. If you simmer the sauce then add the uncooked shrimp, beings shrimp cook so quickly, wouldnt the shrimp begin to cook in the simmered sauce? Do you cool the sauce completely before adding the shrimp to marinate in the refrig?

Reply
- Jo Cooks Team says
  
  May 6, 2020 at 9:42 am
  
  Step 3 says to let the sauce cool down for a few minutes. It doesn’t take long, just use your discretion.
  
  Reply
Debbie Greene says

May 2, 2020 at 12:12 pm

I really enjoyed this recipe. I didn’t add the liquid smoke (not a fan). Did add sundried tomato garlic and added more Siracha. Easy to cook, had to stop myself from continuing to eat the shrimp. Definitely add the crusted bread. BIG HIT

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KIm Powell says

April 30, 2020 at 11:26 am

This is our new favorite dinner! It’s pretty simple and worth all the different spices. I’m going to double it and use it for an appetizer. Thanks so much!!

Reply