Description
This Spicy New Orleans Shrimp recipe delivers a flavorful Cajun and Creole-inspired dish featuring succulent shrimp simmered in a rich blend of spices, garlic, butter, and a touch of hot sauce. Perfectly balanced with smoky paprika, cayenne heat, and fresh parsley, this quick stovetop meal is ideal for a satisfying main course served with crusty bread, rice, or grits.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 5 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
For the Sauce
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hot sauce (like Louisiana or Tabasco)
- 1/4 cup low-sodium chicken broth
- Juice of 1 lemon
Instructions
- Heat the Oil and Butter: In a large skillet, heat olive oil and butter over medium heat until melted and hot, creating a rich base for your sauce.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, releasing its aromatic flavor.
- Add Spices and Liquids: Stir in the smoked paprika, cayenne pepper, onion powder, dried oregano, thyme, Worcestershire sauce, hot sauce, and chicken broth. Bring the sauce to a simmer and let it cook for 2–3 minutes to blend the flavors thoroughly.
- Cook the Shrimp: Lay the shrimp in a single layer in the skillet. Season with salt and black pepper. Cook for 2–3 minutes on each side, or until the shrimp turn pink and opaque, ensuring they are perfectly cooked.
- Finish and Garnish: Squeeze the juice of one lemon over the shrimp, stir in the chopped parsley, and combine well. Serve immediately to enjoy the dish at its freshest.
Notes
- Adjust the heat level by reducing the amount of cayenne pepper and hot sauce to suit your spice preference.
- For a richer and more complex sauce, add a splash of white wine or more butter during cooking.
- This dish is best served fresh but can be refrigerated for up to 2 days; reheat gently before serving.
