Spicy New Orleans Style Shrimp
Spicy New Orleans Style Shrimp ~ in time for Mardi Gras ~ easy, tasty baked shrimp in a rich, spicy buttery Cajun sauce served over rice or with crusty bread.
We spent a few days this winter in New Orleans. My one regret is not staying long enough to taste more of the amazing seafood but that means a return trip is in order.
Spicy New Orleans Style Shrimp is a one-pan, any-night meal loaded with spicy flavor. Don’t limit it to Mardi Gras though. Serve it up anytime you’re craving spicy seafood with rice, some good crusty bread and a few lemon wedges.
If you can’t travel, bring Mardi Gras to you:
In our house, we kick off Fat Tuesday with a pot of strong coffee and a box of fresh Paczki from our favorite bakery. Those lightly glazed jelly filled delicacies are so good they draw lines around the block at most bakeries.
Last year we kicked off Fat Tuesday with Beignets in New Orleans. It was the ideal venue with its historical southern charm, soul-searching jazz music and lively parades.
We tasted everything on repeat from Beignets to gumbo and jambalaya to fiery shrimp; the inspiration for this Spicy New Orleans Style Shrimp recipe.
There are a lot of New Orleans style shrimp recipes online but what they all have in common is a good amount of butter and heat. Plenty of heat.
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:
- olive oil
- large shrimp, peeled and deveined
- salt and pepper to taste
- chili sauce
- Worcestershire sauce
- liquid smoke
- lemon juice plus lemon wedges for serving
- flat parsley
Peel and devein the shrimp then add the remaining ingredients to an ovenproof skillet. Bring the sauce to a boil then reduce the heat and simmer 5-7 minutes. Remove the skillet from the heat and let it cool to room temperature.
Give it a taste and if you prefer more spice, add another dash or two of Tabasco.
Add the shrimp to the sauce, tossing to coat them then cover the skillet and refrigerate 30-60 minutes.
Preheat the oven to 400° and bake the shrimp (uncovered) 8-12 minutes or until the shrimp are slightly opaque.
Serve the shrimp warm over rice or with slices of crusty bread and a few lemon wedges to squeeze over the top. This dish makes a really good any night meal or equally impressive bold-flavored appetizer. The rich, spicy buttery Cajun sauce is slightly messy but worth it.
If you tried this Spicy New Orleans Style Shrimp recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 1 pound large shrimp peeled and deveined
- 1 tablespoons olive oil
- 3 tablespoons butter, divided
- 2 cloves garlic grated
- 3 tablespoons chili sauce
- 2 teaspoons Cajun seasoning
- 2-3 dashes Tabasco (or more to taste)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 whole lemon
- salt and pepper to taste
- 1/4 cup flat leaf parsley
Peel and devein the shrimp.
Add the other ingredients to an ovenproof skillet. Bring to a boil and simmer 5-7 minutes then remove the skillet from the heat and let it cool. Taste and if you'd prefer add another 1-2 dashes of Tabasco.
Add the shrimp to the sauce, stirring to coat them then cover and refrigerate 30-60 minutes.
Preheat oven to 400 degrees the bake the shrimp 8-12 minutes or until the shrimp are slightly opaque.
Serve warm with crusty bread or over rice.