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Spicy Cajun Shrimp Recipe

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4.6 from 66 reviews

Spicy Voodoo Shrimp is a flavorful and fiery dish featuring large shrimp marinated in Cajun spices and cayenne pepper, then sautéed and simmered in a rich, aromatic sauce made with butter, olive oil, vegetables, tomato paste, and spices. Perfectly balanced for heat and depth, this dish pairs wonderfully with rice, grits, or crusty bread, garnished with fresh parsley and lemon wedges.

Ingredients

For the Shrimp

  • 1 pound Large Shrimp (opt for wild-caught for best flavor)
  • 2 tablespoons Cajun Seasoning (adds spiciness and depth)
  • 1 teaspoon Cayenne Pepper (omit for a milder version)

For the Sauce

  • 2 tablespoons Olive Oil (can replace with avocado oil if preferred)
  • 2 tablespoons Unsalted Butter (may substitute with more olive oil for a dairy-free option)
  • 1 medium Onion (yellow or white onions work best)
  • 1 medium Green Bell Pepper (can replace with red or yellow bell pepper)
  • 1 stalk Celery (contributes to the aromatic base; skip if not available)
  • 3 cloves Garlic (fresh is best; can substitute with jarred garlic)
  • 2 tablespoons Tomato Paste (no substitutes)
  • 2 tablespoons Worcestershire Sauce (look for gluten-free versions if needed)
  • 1 teaspoon Dried Thyme (fresh herbs can be substituted)
  • 1 teaspoon Dried Oregano (fresh herbs can be substituted)
  • 1 cup Chicken or Seafood Stock (vegetable stock is an alternative for a vegetarian version)
  • Hot Sauce to taste (adjust based on personal preference)
  • Salt & Black Pepper to taste (use sea salt or kosher salt)
  • Optional Fresh Parsley (for garnish; lemon wedges complement well)

Instructions

  1. Marinate the Shrimp: In a medium bowl, toss the large shrimp with Cajun seasoning, smoked paprika, and cayenne pepper until evenly coated. Allow to marinate for about 15 to 20 minutes to absorb the spices well.
  2. Prepare the Aromatic Base: In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add chopped onion, diced green bell pepper, and sliced celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant. Add minced garlic and cook for another 30 seconds to release its aroma.
  3. Make the Sauce: Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the chicken or seafood stock, then add Worcestershire sauce, dried thyme, and oregano. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens and flavors meld together.
  4. Cook the Shrimp: In a separate skillet, heat another tablespoon of olive oil over medium-high heat. Add the marinated shrimp in a single layer, searing for 2-3 minutes on each side until the shrimp turn pink and opaque, indicating they are cooked through.
  5. Combine and Finish: Add the cooked shrimp to the simmering sauce. Stir gently and allow to simmer for 1-2 minutes to meld the flavors. Adjust seasoning with hot sauce, salt, and black pepper to taste.
  6. Serve: Serve the spicy voodoo shrimp over rice, grits, or crusty bread. Garnish with fresh parsley and lemon wedges for a bright finishing touch.

Notes

  • For a milder dish, reduce or omit cayenne pepper.
  • Use wild-caught shrimp for best flavor and texture.
  • To make dairy-free, substitute butter with olive or avocado oil.
  • Vegetarian option: use vegetable stock and substitute shrimp with firm tofu or mushrooms.
  • Adjust hot sauce amount according to your preferred heat level.
  • Serve immediately for best texture; shrimp can overcook and become rubbery if left too long in the sauce.

Find it online: https://mealsbykate.com/spicy-cajun-shrimp-recipe/