Spicy New Orleans Style Shrimp

Spicy New Orleans Style Shrimp: easy, baked shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

We spent  few days this winter in New Orleans and though personally, I wouldn’t recommend going during Mardi Gras like we did, my only real regret is not staying long enough to taste more of all the amazing food. I guess that means a return trip is in order. It doesn’t have to be Mardi Gras to enjoy Cajun New Orleans cooking, like this Spicy New Orleans Style Shrimp.

It’s a great one-pan, any-night meal and if you’re a follower, you know I’m a fan of Uncle Ben’s 90 second rice which gets dinner to the table even faster.

Spicy New Orleans Style Shrimp: easy, tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

In our house, we kick off Fat Tuesday with a pot of coffee and a box of fresh Paczki, the best Polish pastry around. My husband hits the bakery before sunrise and brings home a dozen that we share with family and friends.

Paczki are Polish doughnuts, lightly glazed and filled with jelly (raspberry or strawberry are my favorite)  that are so ridiculously good they draw lines around the block at most bakeries on Paczki Day.

This year we tasted our first Beignets in New Orleans that, unlike glaze left telltale powder sugar on the front of our shirts. Oops.

We loved New Orleans with its old world French Quarter and its historical southern charm, the feisty, soul-searching jazz music on Bourbon Street and you just can’t miss the lively parades that run every few hours.

Spicy New Orleans Style Shrimp: easy, tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

Beignets, jambalaya, gumbo, fiery creole shrimp. . .we sampled everything time allowed before getting on the road to Florida’s gulf coast where we settled in for a few weeks of family time, beach walks, swimming in the Gulf and fresh seafood from a nearby market. The boats at this seafood market dock just outside of it and unload the day’s catch before it’s old to the public. Fresh.

This year I got over my squeamishness at beheading (is that the right term?) Gulf shrimp by wrapping their heads in a paper towel before popping it off and made a few different shrimp dishes while we were there.

I didn’t get around to making this Spicy New Orleans Style Shrimp though so it was a must when we got home. 

This Spicy New Orleans Style Shrimp This recipe was inspired by the New Orleans cuisine we are, along with a few different recipes from a cookbook I bought in New Orleans at the Kitchen Witch Cookbooks, a neighborhood bookstore.

Spicy New Orleans Style Shrimp: easy, tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

You’ll find a wide variety of New Orleans style spicy shrimp recipes online ~ some leave the tails on the shrimp ~ some even leave the heads on. What they all have in common is a good amount of butter, Worcestershire sauce and heat. Plenty of heat.

Spicy New Orleans Style Shrimp is a really easy recipe with some serious wow factor flavor ~ my favorite kind. Spicy, packed with flavor and a touch of butter at the end that adds silkiness to the sauce.

Be sure to serve it with some crusty bread ~ you’ll want to sop up the rest of the sauce even when the shrimp is gone.

Spicy New Orleans Style Shrimp Ingredients:

  • 2 tablespoons of olive oil
  • 3 tablespoons of butter, divided
  • 2 cloves of garlic, grated
  • 1 pound of large shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/4 cup of chili sauce (Heinz brand used)
  • 1 teaspoon of oregano
  • 1 teaspoon of Tabasco (or more to taste)
  • 1 tablespoon of Worcestershire sauce
  •  1/4 cup of beer
  • 1 tablespoon of liquid smoke
  • 1/4 cup of lemon juice plus lemon wedges for serving
  • ¼ cup flat parsley, chopped

Add one tablespoon each of butter and olive oil to a skillet over medium heat and once it’s warm and the butter melted, add the shrimp in a single layer. Season the shrimp with salt and pepper and cook 1-2 minutes per side then remove them from the skillet.

Spicy New Orleans Style Shrimp: easy, tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

In the same skillet, grate in the garlic cooking about a minute over medium-low heat, stirring frequently so it doesn’t burn.  

Add the chili sauce, oregano, Worcestershire, Tabasco, liquid smoke, beer and lemon juice.  Blend completely and cook about 5 minutes over medium heat letting the sauce reduce then stir in the parsley and the remaining butter.

Spicy New Orleans Style Shrimp: easy, tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

Return the shrimp to the skillet turning it over in the sauce to coat it. Serve with rice and crusty bread.

If shrimp is on sale when you buy it for this dish, grab an extra pound and try this Lemon Vegetable Spring Pasta. Light, fresh and super easy to make.

It doesn’t pack the heat of Spicy New Orleans Style Shrimp, but it’s not lacking in flavor.

Spicy New Orleans Style Shrimp: easy tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

Spicy New Orleans Style Shrimp ~ tasty shrimp in a rich, spicy buttery Cajun sauce. Saucy, slightly messy but worth it.

Serve over rice or just with crusty bread, extra napkins and a few lemon wedges to squeeze over the top. Enjoy!

Spicy New Orleans Style Shrimp: easy, tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.

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Spicy New Orleans Shrimp
Ingredients
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 1 pound large shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 cloves garlic, grated
  • 1/4 cup chili sauce
  • 1 teaspoon oregano
  • 1 teaspoon Tabasco (or more to taste)
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1/4 cup beer
  • 1/4 cup lemon juice, plus wedges for serving
  • 1/4 cup flatleaf parsley
Instructions
  1. Add one tablespoon each of butter and olive oil to a skillet and once it’s warm and the butter is melted, add the shrimp in a single layer. Season with salt and pepper and cook 1-2 minutes per side without overcooking the shrimp, then remove the shrimp from the skillet.

  2. In the same skillet, grate in the garlic cooking about a minute, stirring frequently so it doesn’t burn.  

  3. Add the chili sauce, thyme, Worcestershire, Tabasco, liquid smoke, beer and lemon juice.  Blend completely and cook about 5 minutes over medium heat letting the sauce reduce then stir in the parsley and the remaining butter.

  4. Return the shrimp to the skillet turning it over in the sauce to coat it. Serve with rice and crusty bread.

  1. Mary
    April 18, 2017

    New Orleans is one of my favorite cities to visit….this recipe conjures up images of that city! I just need to get some fresh shrimp (headless!) and I’m ready to cook! Yes, crusty bread is a MUST! Pinned. Have a good week, and we’ll chat again!

    • Bernie
      April 19, 2017

      New Orleans became one of my favorite cities, too! Really beautiful and you sure can’t beat the food. The shrimp dish is really easy ~ I hope it transports you to a NOLA vacation! Enjoy the day!