Description
Spicy New Orleans Shrimp is a flavorful Cajun-inspired dish featuring succulent large shrimp sautéed in a rich blend of spices, garlic, butter, and hot sauce. Perfect for a quick and satisfying main course, it’s garnished with fresh parsley and served with lemon wedges to brighten the bold flavors.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined with tails on
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (like Tabasco)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
To Serve
- Lemon wedges
Instructions
- Heat fats and garlic: In a large skillet, heat olive oil and butter over medium heat until the butter is melted. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add spices: Stir in smoked paprika, cayenne pepper, onion powder, dried oregano, and dried thyme, cooking for another 30 seconds to release their aromas.
- Add sauces and seasonings: Pour in Worcestershire sauce, hot sauce, and lemon juice. Season with salt and freshly ground black pepper to taste. Stir well to combine all the flavors into a rich sauce.
- Cook shrimp: Add the shrimp to the skillet and cook for 2 to 3 minutes on each side until they turn pink and opaque. Spoon the sauce over the shrimp frequently to ensure they are evenly coated and flavorful.
- Garnish and serve: Remove the skillet from heat and sprinkle chopped fresh parsley over the shrimp. Serve immediately with lemon wedges and optionally crusty bread to soak up the delicious sauce.
Notes
- Adjust the levels of cayenne pepper and hot sauce to control the heat intensity to your preference.
- For a heartier meal, serve the shrimp over cooked rice or pasta.
- For an extra depth of flavor, marinate the shrimp in the spice mixture for 15 minutes before cooking.
- To make this recipe dairy-free, substitute butter with an additional 4 tablespoons of olive oil or a plant-based butter alternative.
