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Shrimp Dinner Appetizers One Pot Seafood
4.6 from 618 votes

Spicy New Orleans Shrimp

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By: Joanna Cismaru •10/3/22 296 Comments

This post may contain affiliate links. Please read my disclosure policy.

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

Spicy New Orleans Shrimp in a skillet garnished with parsley

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.

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!

How To Serve

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

Leftovers

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.

More Incredible Shrimp Recipes To Try

  • 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
  • Tomato Shrimp Pasta
  • Oven Baked Shrimp

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.

close up shot of spicy new orleans shrimp
Print
4.55 from 618 votes

Spicy New Orleans Shrimp

Prep 5 minutes
Marinating Time 30 minutes
Cook 20 minutes
Total 55 minutes
Rate Recipe
These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!
2

Ingredients

  • 1 pound white tiger shrimp
  • 2 tablespoon butter (unsalted)
  • 2 tablespoon olive oil
  • 2 tablespoon 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 1/2 lemon
  • salt and pepper to taste
  • 2 tablespoon 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 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.

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe originally shared April 2014.

Nutrition Information

Calories: 443kcal (22%)Carbohydrates: 15g (5%)Protein: 32g (64%)Fat: 28g (43%)Saturated Fat: 9g (56%)Cholesterol: 316mg (105%)Sodium: 1611mg (70%)Potassium: 418mg (12%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 1975IU (40%)Vitamin C: 12.7mg (15%)Calcium: 156mg (16%)Iron: 1.9mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of spicy new orleans shrimp

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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296 Comments
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Raymond /Gaukhar/Leo
Raymond /Gaukhar/Leo
Posted: 4 days ago

Great recipe….we all love it… simple to make…very nice recipe

0
Reply
danny
danny
Posted: 28 days ago

5 stars
great recipe i double the sauce and lonede it

0
Reply
Ellen
Ellen
Posted: 28 days ago

5 stars
I would double the sauce it was that good! I served it over rice with black beans and cilantro. DELISH!!!!!

0
Reply
Lisa Diane Spinelli
Lisa Diane Spinelli
Posted: 1 month ago

5 stars
loved this. I doubled the sauce and wish I had some hot bread but did not want the extra calories! Yummy!

0
Reply
Kristina
Kristina
Posted: 1 month ago

5 stars
A favorite in our family! We like extra sauce so I double the sauce and keep the 1 lb of shrimp. It is wonderful over mashed potatoes. 😍

0
Reply
Ms Diane Huntley
Ms Diane Huntley
Posted: 8 months ago

I can’t wait to try this recipe. I have precooked shrimp (not my first choice but the sale was hard to pass up). How would you adjust cooking/recipe for the precooked shrimp? Any suggestions?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ms Diane Huntley
Posted: 8 months ago

I think I would keep them in there about 10 minutes or at least until heated through completely, you want that sauce nice and hot.

0
Reply
Sidney
Sidney
Posted: 9 months ago

I’m cooking on a high end yacht Charter this weekend and when I saw this sauce I knew it was special. I planned to have it as one of the bigger staples of the trip. It hasn’t even simmered completely and my jaw has dropped. Thank you so much for sharing this. You have an excellent sense of flavor!

1
Reply
Kim
Kim
Posted: 1 year ago

5 stars
We love this over linguini. Double sauce amount makes it even better!

1
Reply
Nash
Nash
Posted: 1 year ago

5 stars
Served over smoked Gouda grits and topped with diced and fried andouille – was a huge a hit!

0
Reply
Reena shah
Reena shah
Posted: 1 year ago

5 stars
This recipe is a huge hit- I don’t alter a thing. I usually make it the day I’m serving but this time I was hoping to make it ahead of time as an appetizer. My question is how do I reheat the shrimp so it isn’t overcooked? Any suggestions and do you think it’ll be as good if prepared two days before serving? Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Reena shah
Posted: 1 year ago

I mean, I’m not going to lie, this dish is best if you serve it fresh, but you can make it ahead of time. You can reheat them in the skillet with the sauce, for 1 to 2 minutes over medium high heat until heated through.

0
Reply
Angela G.
Angela G.
Posted: 1 year ago

Oops I forgot that I add cauliflower rice to the mix as well!

0
Reply
Angela G.
Angela G.
Posted: 1 year ago

5 stars
I have made this recipe so many times and I am finally leaving a comment, not that it needs it. I have served this over rice and pasta, but my favorite way to do it is stuffed in bell peppers. I add a sauteed, chopped onion, a little more garlic, and red beans (drained and rinsed). I also always double the sauce (x1.5 for liquids, x2 for dry). Top with mozzarella until melted. This a great recipe, thank you for sharing it and I have enjoyed many others on your site too.

0
Reply
Carol
Carol
Posted: 1 year ago

5 stars
Simple and delicious. You can mix up the spices, (I used basil and garlic chili paste) you can also adjust the heat. Very versatile. I even tried the sauce on sauteed chicken. Will be doing again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol
Posted: 1 year ago

Glad you enjoyed it, Carol!

0
Reply
Cindy
Cindy
Posted: 1 year ago

Hi there, in your notes you said you could make ahead up to four days. Is that in the marinate then take out to oven bake? I’ve marinated shrimp before nut only up to 24 hours.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cindy
Posted: 1 year ago

That’s for cooked shrimp, to marinate, I’d marinate up to 8 hours at most.

0
Reply
DRP
DRP
Posted: 1 year ago

5 stars
Love this recipe. The sauce is delicious! Great find.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  DRP
Posted: 1 year ago

We’re so glad you enjoy it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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