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Spicy Voodoo Shrimp

Spicy Voodoo Shrimp: A Flavorful Journey to New Orleans

Experience the vibrant flavors of New Orleans with this easy and delicious Spicy Voodoo Shrimp recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Creole, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp opt for juicy, fresh shrimp
  • 1 teaspoon Cajun Seasoning feel free to substitute with your favorite spice blend
  • 1/2 teaspoon Smoked Paprika regular paprika can be used for a milder taste
  • 1/4 teaspoon Cayenne Pepper optional; omit if you prefer a milder dish
For the Base
  • 2 tablespoons Olive Oil divided; essential for sautéing
  • 2 tablespoons Unsalted Butter adds richness; can replace with more olive oil
  • 1 small Onion finely diced; contributes sweetness and depth
  • 1 small Green Bell Pepper finely diced; adds crunch and color
  • 1 stalk Celery finely diced; introduces aromatic components
  • 3 cloves Garlic minced; essential for flavor
For the Sauce
  • 1/4 cup Tomato Paste thickens the sauce
  • 1 teaspoon Worcestershire Sauce enhances flavor; use soy sauce for gluten-free
  • 1/2 teaspoon Dried Thyme provides a lovely herbal note
  • 1/2 teaspoon Dried Oregano adds warmth and earthiness
  • 1 cup Chicken or Seafood Stock or vegetable stock for a lighter option
  • 1 teaspoon Hot Sauce adjust to taste for spice
  • 1/4 teaspoon Salt adjust to taste
  • 1/4 teaspoon Black Pepper adds subtle heat
For Garnishing and Serving
  • 2 tablespoons Fresh Parsley chopped; adds freshness
  • Lemon Wedges for serving; brings brightness
  • Rice, Grits, or Bread for serving; choose your favorite for sauce

Equipment

  • Large Skillet
  • Medium bowl

Method
 

Step‑by‑Step Instructions for Spicy Voodoo Shrimp
  1. In a medium bowl, combine the large shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Toss them gently and let marinate for about 10 minutes.
  2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil along with the unsalted butter. Sauté onion, green bell pepper, and celery for 5–7 minutes.
  3. Add the minced garlic and cook for 30 seconds until golden. Stir in the tomato paste and allow to caramelize slightly.
  4. Add remaining Cajun seasoning, thyme, oregano, and Worcestershire sauce. Pour in the stock while scraping any browned bits. Simmer for 5–7 minutes.
  5. In a separate skillet, heat remaining olive oil over medium-high heat. Add marinated shrimp and sear for 2–3 minutes per side until pink and opaque.
  6. Transfer the cooked shrimp to the simmering sauce, let it simmer for an additional 1-2 minutes to absorb flavors. Garnish before serving.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze for up to 3 months.

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