Spicy New Orleans Shrimp
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These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!
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
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.
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!
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.
Spicy New Orleans Shrimp
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
Video
Notes
Recipe originally shared April 2014.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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?
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.
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!
We love this over linguini. Double sauce amount makes it even better!
Served over smoked Gouda grits and topped with diced and fried andouille – was a huge a hit!
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!
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.
Oops I forgot that I add cauliflower rice to the mix as well!
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.
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!
Glad you enjoyed it, Carol!
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.
That’s for cooked shrimp, to marinate, I’d marinate up to 8 hours at most.
Love this recipe. The sauce is delicious! Great find.
We’re so glad you enjoy it!
This sauce is delicious. I’ve made this probably once a month for the last year. Absolutely love it.
We’re so glad you love it!
Omg this was so good Hubby asked to make it again the next day
So glad you both enjoyed it!
The best ever! It’s easy to make and the flavors are out of this world. I serve it over cheesy grits.
What other proteins can you use? Loved it
Anything you want! Chicken, beef, pork, tofu, you name it! This sauce is good on ANYTHING!!Just keep in mind different proteins will require different cook times 🙂
We love this recipe and would like to make for family that doesn’t eat shrimp. Have you tried with any other fish?
You can use this recipe with any protein you like! It’s incredible. Just keep in mind different proteins will require different cook times!
Sauce was a little too sweet for me, I had to up my Worcestershire sauce and add chili sauce. Next time I’ll just replace the chili sauce with the sweet chili sauce. We serve this over cheeses grits…Yummo!