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Angled view of spicy New Orleans shrimp cooking in a cast iron skillet with glossy buttery sauce.
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4.57 from 663 votes

Spicy New Orleans Shrimp

These Spicy New Orleans Shrimp are buttery, smoky, and just spicy enough to make you smack your lips and reach for more bread. Big, juicy shrimp bake in a bold sauce that’s perfect for dipping, spooning, and generally not wasting a single drop.
Prep Time5 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keyword: new orleans shrimp, shrimp, spicy shrimp
Servings: 2
Calories: 446kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.

Video

Notes

  1. Shrimp size. Large or extra-large shrimp work best so they stay juicy and don’t overcook too quickly.
  2. Marinating is worth it. Even 30 minutes makes a difference, but a couple of hours really lets that buttery, spicy sauce sink in.
  3. 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.
  4. 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.
  5. Bread is strongly encouraged. Not technically required, but highly recommended for quality-of-life reasons.
  6. Recipe originally shared April 2014.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 16g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 316mg | Sodium: 1645mg | Potassium: 432mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1912IU | Vitamin C: 10mg | Calcium: 173mg | Iron: 2mg
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