Spicy New Orleans Shrimp

Name: Spicy New Orleans Shrimp
Cook time: 20 min
Yield: 2 people
Ingredients: 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

Jump to Recipe Print Recipe

Spicy New Orleans Shrimp has an incredibly flavorful marinade that is spicy, but not overpowering. You will want to savor every drop of it! Serve shrimp on its own, over rice, or with crusty bread for dipping

I am so grateful for your support of Karyl’s Kulinary Krusade. This post contains affiliate links. Should you make a purchase through these links, I will receive a small commission. Please note that there are no additional charges to you. My full Disclosure Policy is available HERE

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

KEYS TO THE PERFECT MARINADE FOR THE SPICY NEW ORLEANS SHRIMP

The first step is to cook the marinade! So you’ll need to make sure you give the marinade enough time to cool before adding the shrimp, or it will cook the shrimp. After it cooks, I move the marinade to an oven-safe dish so it cools down faster, and let it sit for about 15 minutes
Marinate for up to 4 hours in the fridge. I marinated it overnight once, and the sauce was “off”
The marinade will partially solidify in the fridge, so take it out of the fridge 30 minutes before putting it in the oven

There are a lot of components to the Spicy New Orleans Shrimp 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. I serve Spicy New Orleans Shrimp over rice or with a piece of crusty bread. No, not because I love carbs…even though I do. The spice is the real deal, and you’ll want something to cool down your mouth. Seriously…don’t let that sauce go to waste!

Adapted from Jo Cooks

SHOP THIS RECIPE