Craving spice, flavor and seafood all in one? Spicy New Orleans Shrimp will take care of all of these in one bold, flavorful dish.
Growing up on the East coast, I had access to all the fresh seafood I wanted, so of course we ate seafood a lot growing up. On my way home from my job interview in Stillwater I was on the plane next to a friend, and his reaction to my interview: “you know you can’t get fresh seafood there”. I refused to eat seafood for the first year I lived in Oklahoma, and it was still a couple more years before I started buying the flash-frozen seafood at Sam’s Club. It wasn’t fresh, but it was very good.
FRESH SEAFOOD IN A LANDLOCKED STATE??!
About a year ago I discovered White River Fish Market and Bodean. Both are restaurants, and both fly in fresh seafood daily. Bodean is more convenient to where I visit in Tulsa, so whenever I’m in town I will stop there and pick up enough seafood to last me a couple of days. What I really like about visiting either market is that the fish mongers know their stuff. And they want to help you make the best decisions on what to buy and how to prepare it.
Shrimp is one of my favorite types of seafood. I buy frozen shrimp at Sam’s and Wal Mart, but I always pick up fresh shrimp at Bodean. Sure, it’s pricier than the grocery store, as is all the seafood at Bodean and White River, but it is well worth it. There are so many great shrimp dishes on Pinterest, and I have a few favorites. The other day I wanted something different, and came across a recipe for Spicy New Orleans Shrimp.
Oh my gosh, this Spicy New Orleans Shrimp is absolutely amazing. The marinade is bold and spicy, and bursting with flavor.
WHAT MAKES SPICY NEW ORLEANS SHRIMP SO DELICIOUS?
Just a few of the flavor components include:
- Worchestershire sauce – I’m not quite sure exactly what’s in it, or exactly what it adds. But when I don’t add it into a dish, I can tell the difference
- Sweet chili sauce: there are a lot of flavors going on in sweet chili sauce, and I love that the sauce works well with many different dishes
- Liquid smoke: this sauce is a great way to add smoky flavor, and a deep rich color, to dishes
- Sriracha hot sauce: this is where most of the heat comes from. Be careful, and don’t add too much or your mouth will be on fire
IT’S ALL ABOUT THE MARINADE
The first time I planned to make the dish, I got home from work, pulled up the recipe, and realized you have to cook the marinade, and then let the shrimp marinate for 4 hours. That’s what I get for not paying enough attention. So if I’m making this for lunch, I will prepare the marinade before I leave for work, and it’s ready 4 hours later. One time I left it to marinate all day, and it was too long, and the consistency of the sauce was off.
Spicy New Orleans Shrimp is the first dish I’ve come across where you cook the marinade first. There are a lot of components to the marinade, but it comes together very quickly. The smell as it’s cooking is divine, and that cooking intensifies the flavors. You can control the amount of spice, and I usually end up going overboard. That’s part of the reason I serve it over rice, to help cool it down. But I always make extra sauce so that I have enough to pour over the rice. I could literally sop up the extra sauce with bread, and a few times I’ve heated up a garlic roll to do just that. But let’s be honest…I don’t really need the extra calories, so I’ve stopped doing that.
Spicy New Orleans Shrimp is high on the list of my regular rotation.
Adapted from Jo Cooks
WHAT’S YOUR FAVORITE SHRIMP DISH?
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- 1/2 cup long grain white rice, uncooked
- 1 lb large/jumbo shrimp, peeled and deveined
- Flat leaf parsley and oregano, for garnish
- 4 Tablespoons butter
- 4 Tablespoons olive oil
- 4 Tablespoons sweet chili sauce
- 2 Tablespoons Worcestershire
- 2 teaspoons chili powder
- 2 teaspoons liquid smoke
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 teaspoons fresh oregano
- 2 teaspoons Sriracha hot sauce
- 4 cloves roasted garlic, chopped
- juice from 1 lemon
Add all marinade ingredients to small saucepan. Stir and simmer for 10 minutes
Remove marinade from heat, add to oven-proof dish and allow to cool for 10 minutes, Add shrimp, cover, and refrigerate for 4 hours.
Remove shrimp from fridge and let come to room temperature for about 30 minutes
Cook rice according to box directions. Will take 20-25 minutes
Preheat oven to 400 degrees. Bake shrimp until just cooked through, about 15 minutes for jumbo shrimp. Smaller shrimp will cook more quickly
Serve shrimp & sauce over rice, garnish with fresh parsley and oregano