What is Spicy New Orleans Shrimp and what makes it unique?

Spicy New Orleans Shrimp is a flavorful dish that combines heat with a rich blend of spices including sweet chili sauce, Worcestershire sauce, and hot sauce. Inspired by the bold culinary traditions of New Orleans, it features a balance of savory, spicy, and tangy flavors centered around tender shrimp.

How do you properly clean and prep shrimp for the recipe?

Begin by removing the legs and shell of the shrimp while leaving the tails on for presentation. Use a small slit along the back to devein the shrimp. Fresh or properly thawed shrimp yield the best flavor and texture in the dish.

Why is marinating shrimp important in this dish?

Marinating allows the shrimp to absorb the flavorful spices and sauces deeply, creating a consistent and bold taste. Marinating too long can result in off-flavors, so keep it between 30 minutes and 4 hours.

What’s the best way to cook Spicy New Orleans Shrimp in the oven?

Bake the shrimp in a preheated oven at 400 degrees Fahrenheit for 10 to 15 minutes until just cooked through. The shrimp should be opaque with a slight pink hue and coated in the rich, spicy marinade.

Spicy New Orleans Shrimp Recipe: Taste Perfection Now

Name: Zesty New Orleans Shrimp Recipe: A Mouthwatering Guide to Spicy Perfection
Prep time: PT-485911H15M18S
Cook time: 20 min
Total time: 55 min
Cuisine: Cajun/Creole
Ingredients: 1 pound large shrimp, peeled and deveined, tails left on; 1/4 cup unsalted butter; 2 tablespoons olive oil; 1/4 cup sweet chili sauce; 2 tablespoons Worcestershire sauce; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 tablespoons hot sauce; 1 tablespoon roasted garlic, minced; Juice of 1 lemon; Chopped fresh parsley or oregano for garnish; Optional: bay leaves for baking

Description

🍤 Dive into a bold and flavorful experience with the Zesty New Orleans Shrimp Recipe, combining the perfect blend of spices and heat.
🌶️ This dish is perfect for spice lovers and can be enjoyed on its own or paired with rice or crusty bread to soak up the savory marinade.

Ingredients

Scale

1 pound large shrimp, peeled and deveined, tails left on
1/4 cup unsalted butter
2 tablespoons olive oil
1/4 cup sweet chili sauce
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 tablespoons hot sauce
1 tablespoon roasted garlic, minced
Juice of 1 lemon
Chopped fresh parsley or oregano for garnish
Optional: bay leaves for baking

Instructions

1. Start by preparing the shrimp: peel and devein them, leaving the tails on for presentation.
2. In an oven-safe skillet, combine unsalted butter, olive oil, sweet chili sauce, Worcestershire sauce, chili powder, smoked paprika, dried oregano, hot sauce, roasted garlic, and lemon juice. Simmer the ingredients for 5 to 10 minutes to create the marinade.
3. Let the marinade cool before adding the shrimp to ensure the shrimp does not start cooking prematurely. Marinate the shrimp in the refrigerator for at least 30 minutes and up to 4 hours.
4. Preheat your oven to 400°F. Let the shrimp come to room temperature before baking.
5. Bake the shrimp in the preheated oven for 10 to 15 minutes, or until just cooked through. Optionally, add bay leaves to the baking dish for extra flavor, removing them before serving.
6. Garnish with chopped fresh parsley or oregano and serve immediately with rice or bread.

Notes

🧈 Use unsalted butter to control sodium levels and adjust seasoning to your taste.
🍋 For the best flavor, always use fresh lemon juice to brighten the dish.
🧊 Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.

Prep Time: 5 minutes
Marinating time: 30 minutes to 4 hours
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Cajun/Creole

Nutrition

Serving Size: 1/4 of the recipe
Calories: 230
Sugar: 7 grams
Sodium: 870 mg
Fat: 15 grams
Saturated Fat: 6 grams
Unsaturated Fat: 9 grams
Trans Fat: 0 grams
Carbohydrates: 9 grams
Fiber: 1 gram
Protein: 18 grams
Cholesterol: 160 mg