Spicy New Orleans Shrimp
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This Spicy New Orleans Shrimp is buttery, spicy, smoky, and unapologetically saucy, the kind of dish that leaves an empty skillet and zero regrets. If you like bold flavors and minimal effort, you’re going to love this one.
This New Orleans Shrimp Is So Addictive
I’ve been making this spicy New Orleans shrimp for years, and it’s the kind of food that makes you smack your lips and immediately go back for another bite. It’s buttery, smoky, spicy, and absolutely sticks to your ribs in the best possible way. This is not dainty shrimp, this is roll-up-your-sleeves, grab-the-bread, don’t-bother-with-small-talk shrimp.
I haven’t actually been to New Orleans, but I’ve been happily cooking my way through its flavors for a long time, think jambalaya, beignets, and muffulettas, all of which I love for their big, confident personalities. New Orleans-style cooking doesn’t whisper, it shows up loud, layered, and unapologetic, with influences from French, Spanish, Italian, and Southern comfort food. That’s exactly what’s happening here: juicy shrimp, lots of butter, garlic, heat, and just enough smokiness to make you wonder why you don’t cook shrimp like this more often.
Why You Should Make This Spicy New Orleans Shrimp
- It’s smack-your-lips good. The kind of good where you pause, look down at your plate, and immediately go back for another bite without saying anything.
- The sauce is the main character. Buttery, smoky, spicy, and completely incapable of being ignored. Bread is not optional, it’s a support system.
- It sticks to your ribs. Not in a food coma way, but in a “wow, that actually hit the spot” way.
- It looks impressive with very little effort. Big shrimp in a bubbling skillet always looks like you tried harder than you did. We love that for us.
- You control the heat. Make it bold, make it gentle, make it “I warned you it was spicy.” No judgment here.
Key Ingredients and Tips
- Shrimp: Big shrimp work best here. I usually use white tiger shrimp because they stay plump and juicy, but use whatever you have. Just avoid the tiny ones, they cook too fast and don’t get enough quality time with the sauce.
- Butter: Unsalted is the way to go so you control the salt. Also, yes, there’s butter. This is not the moment to question that.
- Olive oil: We brown the butter in olive oil so it doesn’t burn and ruin your mood. Think of it as butter’s emotional support system.
- Sweet chili sauce: This gives the sauce body and a touch of sweetness without turning it into dessert. You can swap in honey plus a splash of hot sauce in a pinch, but sweet chili keeps things easy.
- Hot sauce: I use sriracha, but Tabasco works too. Add more if you like living dangerously, less if you don’t.
- Smoked paprika & liquid smoke: This is where the smoky New Orleans-style flavor comes from. Liquid smoke is optional, but it adds that “what is that flavor?” moment everyone loves.
- Garlic: Measure with your heart. Just know that garlic gets cozy in this sauce and mellows beautifully.
- Lemon juice: Fresh only. Bottled lemon juice won’t ruin the dish, but it also won’t help it reach its full potential.
- Why refrigerate for 30 minutes to 4 hours: This isn’t a formality. That buttery, spicy sauce needs time to soak into the shrimp so the flavor goes beyond the surface. Thirty minutes is good, a few hours is better, and overnight is pushing it. Shrimp like commitment, not clinginess.
- Don’t skip the bread: This is not technically an ingredient, but it might as well be. You’ll thank me later.
Peel and devein them, leaving the tails on if you like a little flair. Add everything except the shrimp and parsley to an oven safe skillet. Let it simmer for about 5–10 minutes so the flavors can get acquainted. Your kitchen should start smelling very convincing right about now.
Take the skillet off the heat and let it cool for a couple of minutes. Toss in the shrimp and make sure they’re fully coated. No dry spots allowed, every shrimp deserves equal attention. Cover the skillet with aluminum foil and refrigerate for at least 30 minutes, up to 4 hours. The shrimp soak up that buttery, spicy sauce and come back better for it.
Preheat your oven to 400℉. Remove the foil and bake the shrimp for 10–15 minutes, just until they’re cooked through. Overcooked shrimp are sad shrimp, so keep an eye on them. Sprinkle with fresh parsley, squeeze over a little extra lemon juice, and serve immediately. Bring the bread. You’ll understand why.
Serving Suggestions
This shrimp does not like to be served alone. That buttery, spicy sauce is loud, confident, and absolutely expects something underneath it to soak up every last drop. Think cozy, comforting sides that don’t mind getting a little messy, because this is not a neat-and-tidy kind of meal. Here’s how I like to serve it:
No Knead Bread
Creamy Polenta
Jasmine Rice
Arugula Salad
Frequently Asked Questions
Can I make this less spicy?
Absolutely. Cut back on the chili powder and hot sauce, or start small and taste the sauce before adding the shrimp. You’re in charge of the heat level here, not the recipe.
Can I make this more spicy?
Also yes. Add more hot sauce, a pinch of cayenne, or crushed red pepper flakes. This recipe is very supportive of your bad decisions.
Do I really need to marinate the shrimp?
You don’t have to, but you’ll be happier if you do. Even 30 minutes makes a noticeable difference. The sauce needs time to soak into the shrimp instead of just sitting on top like it’s visiting.
Can I marinate the shrimp overnight?
I wouldn’t. Shrimp are delicate and enthusiastic, but they have limits. A few hours is great, overnight starts pushing into “too much of a good thing” territory.
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry first. Extra water will dilute the sauce, and that would be tragic.
What size shrimp works best?
Large or extra-large shrimp are ideal. Small shrimp cook too quickly and don’t get enough time to soak up that sauce. This recipe likes a shrimp with some presence.
Can I make this on the stovetop instead of the oven?
You can, but the oven gives you more even cooking and frees you up to deal with bread, sides, or life in general. If using the stovetop, cook gently and don’t walk away.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently so the shrimp stay tender and not rubbery.
Can I freeze this?
Yes, for up to 3 months. Thaw overnight in the fridge before reheating. It freezes well, though the sauce may thicken slightly.
Try These Shrimp Recipes Next
- Garlic and Parsley Butter Shrimp
- Coconut Shrimp Curry
- Cajun Shrimp with Spicy Mango Dipping Sauce
- Cajun Shrimp with Tomato Alfredo Pasta
- Tomato Shrimp Pasta
- Oven Baked Shrimp
- Shrimp and Grits
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Spicy New Orleans Shrimp
Video
Ingredients
- 1 pound white tiger shrimp
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon Worcestershire
- 1 teaspoon chili powder
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sriracha hot sauce (or tabasco)
- 4 cloves garlic (minced)
- juice from ½ lemon
- salt and pepper (to taste)
- 2 tablespoons parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Peel and devein the shrimp.
- Add the rest of the ingredients except the shrimp and parsley 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℉.
- Remove the foil and bake shrimp for 10 to 15 minutes.
- Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
Equipment
Notes
- Shrimp size. Large or extra-large shrimp work best so they stay juicy and don’t overcook too quickly.
- Marinating is worth it. Even 30 minutes makes a difference, but a couple of hours really lets that buttery, spicy sauce sink in.
- Don’t overbake. Shrimp cook fast. Pull them as soon as they’re opaque and curled, otherwise they’ll turn rubbery and no one wants that.
- Adjust the heat to taste. Start lighter on the hot sauce if you’re unsure, then add more next time. This recipe is flexible, not bossy.
- Bread is strongly encouraged. Not technically required, but highly recommended for quality-of-life reasons.
- Recipe originally shared April 2014.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
