Name: Spicy Voodoo Shrimp Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1 pound large shrimp, peeled and deveined; 1 teaspoon Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, finely diced; 1 small green bell pepper, finely diced; 1 celery stalk, finely diced; 3 cloves garlic, minced; 1/4 cup tomato paste; 1 teaspoon Worcestershire sauce; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 cup chicken or seafood stock; 1 teaspoon hot sauce (adjust to taste); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; Lemon wedges; Cooked white rice, grits, or crusty bread

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Introduction

Spicy Voodoo Shrimp is a bold, flavorful dish that combines Cajun spices with a rich, savory sauce. Perfect for a quick weeknight dinner, this recipe brings a touch of Louisiana heat and comforting textures to your table.

The dish is served in a white oval bowl filled with a layer of thick, golden-brown sauce with visible bits of onions and spices. On top, there are about fifteen grilled shrimp with a bright orange color and black grill marks, some showing a slight char. Thin slices of red chili peppers are scattered among the shrimp, adding spots of vibrant red. The dish is sprinkled with chopped green herbs for a fresh contrast. The bowl sits on a dark wooden board, and the background shows a glass of drink and a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely diced
1 small green bell pepper, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup chicken or seafood stock
1 teaspoon hot sauce (adjust to taste)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Lemon wedges
Cooked white rice, grits, or crusty bread (for serving)

Instructions

Step 1: In a bowl, toss the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Set aside to marinate while you prepare the sauce.
Step 2: Heat the butter and olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5 to 7 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Step 3: Stir in the tomato paste and cook for 1 to 2 minutes. Add the smoked paprika, cayenne pepper, thyme, and oregano. Mix well to combine.
Step 4: Pour in the chicken or seafood stock and Worcestershire sauce. Stir to deglaze the pan and bring the mixture to a simmer. Add hot sauce, salt, and black pepper. Let simmer for 5 to 7 minutes until the sauce thickens slightly.
Step 5: In a separate skillet, heat olive oil over medium-high heat. Sear the marinated shrimp for 2 to 3 minutes per side until pink and opaque.
Step 6: Add the cooked shrimp to the sauce and let them simmer together for 1 to 2 minutes to combine flavors.
Step 7: Serve the shrimp and sauce over cooked white rice, grits, or crusty bread. Garnish with chopped fresh parsley and lemon wedges for a fresh finish.

Tips & Variations

For milder heat, reduce or omit the cayenne pepper and hot sauce.
Try swapping the shrimp for scallops or chunks of firm fish for a different seafood twist.
Use homemade stock or low-sodium store-bought stock to control salt levels.
Adding a splash of cream or coconut milk can create a richer, creamier sauce.

Storage

Store leftover spicy voodoo shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent overcooking the shrimp. This dish is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl on a white marbled surface holds a layered shrimp dish. At the bottom, there is a sauce with a reddish-orange color and visible small bits of herbs. On top, several cooked shrimp with a pinkish-orange tone and curled tails are placed, garnished with small green herb sprigs and finely chopped green herbs scattered over the shrimp. The texture of the shrimp is firm and slightly glossy, showing they are cooked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely and pat dry before marinating to ensure the spices stick and the shrimp sears properly.

What can I serve with spicy voodoo shrimp?

This dish pairs wonderfully with steamed white rice, creamy grits, or crusty bread to soak up the flavorful sauce. You can also serve it alongside a simple green salad or sautéed vegetables.