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
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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
Spicy New Orleans Shrimp
Ingredients
- 1 lb large/jumbo shrimp, peeled and deveined
- Flat leaf parsley and oregano, for garnish
MARINADE
- 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
Instructions
- 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
- Preheat oven to 400 degrees. Bake shrimp until just cooked through, about 15 minutes for jumbo shrimp. Smaller shrimp will cook more quickly
- Garnish shrimp & sauce with fresh parsley or oregano. Serve shrimp on its own, over rice, or with a piece of crusty bread
Kate says
Those flavors!!! I can almost taste them exploding in my mouth! So good. 🙂
Renee Gardner says
I love worcestershire sauce and I’m sure I would love this shrimp. Did you know the sauce was made by accident?The way I heard it they were making something medicinal with fish sauce and seasonings and it turned out awful. Instead of throwing it away, they left it in a barrel, where it was untouched for a year and a half. When they came back to it, it had fermented and become what we know today. Have you ever tried it on an eggs benedict?? If you like worcestershire sauce, it’s crazy good.
Karyl says
Oh wow, I had no idea of the history! I love it when something awesome comes from a mistake. I haven’t tried it on eggs benedict, but I’ll have to give that a try
Leslie says
This looks so good, and also so easy! I’ve got all the ingredients I need on hand, so I guess I better get to cookin’!
Monica | Nourish & Fete says
This sounds so flavorful, I love it! And I’m totally with you – shrimp is one of those foods that I think is nearly always worth springing for the freshest, highest-quality you can find, but I think we are so lucky to live in a time when flash-frozen shrimp is a really good option for people who don’t live very close to the coast!
Analida Braeger says
I love the marinade and a spicy shrimp dish always goes over well at my house! Thanks for sharing!
Jessica | PetiteStyleScript says
This looks delicious! I cannot wait to try making it myself!
A- says
This looks amazing! I’m definitely going to have to try this for dinner. My SO loves spicy food so this is right up his alley! Thank you for sharing this!
A- simplylovely90.com
Karyl says
Thank you so much! I love spicy food too. And the great thing with this dish is that you can adjust the spice level easily
Sarah says
That shrimp probably also tastes better because it’s not imported from Asia– there’s a lot of really delicious high-quality gulf or oregon-coast shrimp that you can find frozen! This looks DELICIOUS- I want some right now!
Karyl says
Thanks Sarah! I actually just made it again the other day…still one of my top 5 favorite dishes!
Melissa says
This looks incredible!!! I love that you use liquid smoke too, I can never seem to think of what to add it to, that little bottle lasts forever ha!
Karyl says
It does last forever Melissa! I’ve had my bottle for like a year, and I swear I still have 85% left 🙂
Abby @ WinsteadWandering says
I think I can almost taste the beautiful glaze on those shrimp. Great pictures and great recipe!
Karyl says
Thank you so much Abby! It’s definitely one of my all-time favorite recipes
Leigh says
Shrimp is my favorite protein in the world and I love a little spice! Can’t wait to try this recipe.
Karyl says
Thanks Leigh! I hope you enjoy it as much as I do.
Nicoletta Sugarlovespices says
They look so juicy, and spicy! I love that! Having them with rice mitigates the spiciness, and it is a well-balanced dish.
Karyl says
Yes Nicoletta, the rice definitely helps to tone down the spice. Otherwise your mouth will be on fire!
April R- Uncookie Cutter says
Wow, looks amazing Karyl! I have never cooked marinade like that! Thanks for linking up at You Link It, We Make It – hope to see you back tomorrow. Pinning!
Karyl says
Thanks April!! We should make this one weekend. It is soooo delicious
Colleen Lanin says
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I need to make this to get psyched for my upcoming trip to New Orleans!
Karyl says
Haha I think that’s a fabulous idea!
Dahlia says
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This looks amazing! Definitely making this for dinner this week!
Karyl says
Thanks Dahlia! I hope you enjoy it as much as I do
Rachel says
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This looks like a dish my husband would be obsessed with. Pinning to surprise him with it soon! Thanks so much for sharing!
Karyl says
That’s awesome! Thank you Rachel. I’d love to hear if he likes it as much as I do
Amy Jones says
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This looks soooo good! I’ve never been a spicy type person (can’t handle the heat!) but this looks too good to pass up!
Karyl says
Thank you Amy! Since you make the marinade, you can definitely tone down the heat. I think squeezing a little lemon over the top once it’s done adds a really nice brightness that cuts down a little heat as well.
Charlene Asay says
Wow this looks and sounds amazing. I love cajun food.
Karyl says
Thank you so much Charlene! I really appreciate it
Kim @ Three Olives Branch says
This sounds so good! My husband would definitely love this. We don’t have a lot of cajun up here so it is a nice change of pace!
Karyl says
Thanks Kim! I just made it again the other day, and it’s so good. I went overboard on the spice more than usual, but I’m not complaining 🙂
Kim says
Can you send me the recipe, it’s not showing on the website? Thanjs!
Karyl says
I just updated the post Kim, it’s on there now. I apologize for that!
ERIN says
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Yum! Your pictures leave my mouth watering. I have some shrimp in the freezer and HAVE to try this. Definitely sharing this on Pinterest and Yummly! Thank you for the amazing recipe!
Karyl says
Thank you Erin! I appreciate it. I hope you enjoy it as much as I do