Description
Indulge in the bold flavors of the Big Easy with this Spicy New Orleans Shrimp recipe. Succulent shrimp are bathed in a zesty, aromatic marinade, then baked to perfection. Perfect for a flavorful dinner that’s sure to impress!
Ingredients
Scale
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Marinade:
- 2 tablespoons sweet chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon liquid smoke
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon Sriracha or Tabasco
- 4 cloves garlic, minced
- juice of 1/2 lemon
- 3 tablespoons fresh parsley, chopped (divided)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Marinade: In a small saucepan over medium heat, combine butter, olive oil, sweet chili sauce, Worcestershire sauce, chili powder, liquid smoke, paprika, oregano, Sriracha, garlic, lemon juice, 2 tablespoons parsley, salt, and pepper. Simmer for 5–8 minutes until garlic softens and the sauce thickens slightly. Remove from heat and cool.
- Marinate the Shrimp: Place shrimp in a bowl, pour cooled sauce over, and toss to coat. Cover and refrigerate for 30 minutes to 4 hours.
- Bake: Preheat oven to 400°F (200°C). Arrange shrimp and marinade in a single layer on a foil-lined baking sheet. Bake for 10–15 minutes, or until shrimp are pink and cooked through.
- Serve: Garnish with remaining parsley and serve with crusty bread or over rice.
Notes
- Cooling the marinade before adding shrimp prevents premature cooking.
- Adjust heat level with more or less hot sauce.
- Best enjoyed immediately while warm, with bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bake
- Cuisine: New Orleans–Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 440
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 300 mg
