Spicy New Orleans Style Shrimp
Spicy New Orleans Style Shrimp: easy tasty shrimp in a rich, spicy buttery Cajun sauce. Serve over rice or with crusty bread.
We spent few days this winter in New Orleans. My only regret is not staying long enough to taste more of the amazing food. I guess that means a return trip is in order.
Spicy New Orleans Style Shrimp is a one-pan, any-night meal loaded with spicy flavor. Add some rice or just a good crusty bread and dinner is served.
In our house, we kick off Fat Tuesday with a pot of coffee and a box of fresh Paczki from a local bakery.
Paczki are Polish doughnuts, lightly glazed and filled with jelly so good they draw lines around the block at most bakeries on Paczki Day.
This year we tasted our first Beignets in New Orleans that left telltale powdered sugar on our shirts. Oops.
We loved New Orleans! The old world French Quarter and its historical southern charm, feisty, soul-searching jazz music on Bourbon Street and the lively parades that run every few hours.
Beignets, gumbo, fiery creole shrimp. . .we sampled everything time allowed then continued to Florida’s gulf coast where we settled in for a few weeks of family time, beach walks and fresh seafood from a nearby market.
This Spicy New Orleans Style Shrimp was inspired by the New Orleans cuisine we ate as well as a cookbook I bought in a neighborhood bookstore.
You’ll find a wide variety of New Orleans style spicy shrimp recipes online but what they all have in common is a good amount of butter and heat. Plenty of heat.
This is a really easy recipe with some serious wow factor flavor. 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:
- 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
Add one tablespoon each of butter and olive oil to a skillet over medium heat. Once it’s hot add the shrimp in a single layer. Season the shrimp with salt and pepper and cook 1-2 minutes per side then remove from the skillet.
In the same skillet, grate in the garlic and cook about a minute over medium-low heat, stirring frequently.
Add the chili sauce, oregano, Worcestershire, Tabasco, liquid smoke, beer and lemon juice. Cook 3-5 minutes over medium heat letting the sauce reduce. Stir in the parsley and the remaining butter.
Return the shrimp to the skillet turning it over in the sauce to coat it. Serve with rice and/or 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 ~ tasty shrimp in a rich, spicy buttery Cajun sauce. Saucy, slightly messy but worth it.
Rice makes a good base for this shrimp or just some good crusty bread and a few lemon wedges to squeeze over the top.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 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
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.
In the same skillet, grate in the garlic cooking about a minute, stirring frequently so it doesn’t burn.
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.
Return the shrimp to the skillet turning it over in the sauce to coat it. Serve with rice and crusty bread.