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!
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.
Louise T says
I am also from Calgary in the south-west of the city.
Made those last night ..simply wonderful, will repeat often.
Nora says
Just the right amount of spicy. This was so delish! The hubs was totally impressed with this dish as well.
Dianne says
This was fabulous! Made it for a Sunday football game . All guests devoured it and requested it be in the rotation. Thanks for sharing.
Jen says
Making this for the second time, but doubling the sauce upon request from the whole family. My husband who normally doesn’t like eating shrimp even loves it. White rice and some crusty Cuban bread….yum!
Monique says
Bonsoir, j’ai bien reçu votre réponse et je vous en remercie beaucoup. j’ai parcouru . le site Amazon, et j’ai trouvé la fumée liquide, donc je vais pouvoir faire votre recette avec tous les ingrédients qu’il faut. Je vous souhaite un très bon weekend.
Joanna Cismaru says
Merci!
Monique says
Bonsoir, je viens de copier votre recette et seulement en regardant la vidéo on a envie de les manger ces magnifiques crevettes, mais voilà , moi j’ai un petit problème, c’est qu’en France on ne trouve pas de fumée liquide. Donc , si je n’en mets pas cela ne sera plus la recette originale, et j’ai vraiment envie d’y goûter. Je donne quand même la meilleure note rien que pour le visuel.
Nicole Beaulieu says
Add an extra tsp of the smoked paprika and it will still turn out amazing 🙂
Tom says
This dish is absolutely DIVINE. In fact, my fiancé and I love it so much that we’re preparing it two nights in a row. I added two red cherry peppers from her garden into the foray and levy everything else as is. Insanely easy to prepare and batch for entertaining. Love, love, LOVE!
Andrea says
I just made this for my boyfriend and I. It is AMAZING! The sauce on the bread…too good. Next time I make it, I’ll add more heat, marinate the shrimp for the whole 4 hours, and not burn my hand on my pan lol.
Nicole Beaulieu says
Isn’t the sauce incredible? Haha! My hands are always burnt or cut somehow. It’s all part of the kitchen experience, right? 😂
Cathy says
Wonderful. I served it with blanched greens dressed in lemon juice, and savory oatmeal in place of grits.
Angela says
Absolutely delicious! Thank you for sharing this recipe. Will definitely be making this over and over.
Margaret Howard says
This look so delicious am going to make this for my friend she so love shrimp.am visiting her in about a month in the meantime I’m going to make it for myself.thanks so much for the recipe.
Jeff Courson says
This is so awesome paired with drunken steak, baked potato and salad
Lindsey says
Made this a good few times now and I absolutely love it! Certainly a go to when you don’t have a huge amount of time.
Thanks for sharing!
amy says
This was amazingly flavorful, a squeeze of lemon at the end really balanced the dish! Thanks so much for sharing !
Nicole Beaulieu says
Lemon makes everything better! Glad you loved the recipe, it’s a favorite in the Jo Cooks kitchen as well.
Cheryl says
I made it and it’s marinating SMELLS AMAZING! Can’t wait to taste it!
Dee Dee Mitchell says
We absolutely loved be this recipe!! It’s so easy and is great with noodles or rice!!
Mark Lucas says
Love this recipe! Made it last night and it was very tasty!
Lucinda Lent says
This is the best shrimp recipe that I have ever tasted
Joanna Cismaru says
Woohoo!
Ann says
Can’t wait to try this recipe! Looks delicious!
Susan Buehler says
This is absolutely amazing and easy. My friends requested every time we get together.