Name: Spicy Voodoo Shrimp Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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, for extra heat); 1 tablespoon olive oil (for shrimp); 2 tablespoons unsalted butter; 1 tablespoon olive oil (for sautéing); 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 (halal version if needed); 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (or to taste); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 cup chicken or seafood stock (or vegetable stock for a lighter version); 1 teaspoon hot sauce (adjust to taste); 1/4 teaspoon salt (or to taste); 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 flavorful dish that combines Cajun spices with a rich, savory sauce. Perfect for a weeknight dinner or entertaining guests, it delivers a spicy kick balanced by aromatic vegetables and fresh herbs.

A white oval baking dish filled with a creamy orange sauce topped with plump, cooked shrimp arranged evenly across the surface; the shrimp are orange-pink with a slightly charred look, and the sauce is thick and textured with visible spices and herbs. Fresh green chopped herbs are sprinkled over the shrimp, adding a pop of color. The dish sits on a white marbled surface with a blurred white plate and silver spoon in the background. 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, for extra heat)
1 tablespoon olive oil
2 tablespoons unsalted butter
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 (halal version if needed)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup chicken or seafood stock (or vegetable stock for a lighter version)
1 teaspoon hot sauce (adjust to taste)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Lemon wedges
Cooked white rice, grits, or crusty bread

Instructions

Step 1: Place the peeled and deveined shrimp in a bowl. Toss them with Cajun seasoning, smoked paprika, and cayenne pepper. Set aside to marinate while you prepare the sauce.
Step 2: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
Step 3: Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.
Step 4: Add the tomato paste to the skillet and let it cook for 1–2 minutes to deepen the flavor.
Step 5: Sprinkle in the smoked paprika, cayenne pepper, thyme, and oregano. Stir to coat the vegetables with the spices.
Step 6: Pour in the stock and Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
Step 7: Stir in the hot sauce, then taste and adjust the salt and pepper as needed. Let the sauce simmer for 5–7 minutes to thicken slightly.
Step 8: In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, or until they turn pink and are just cooked through. Remove from heat.
Step 9: Add the cooked shrimp to the sauce, stirring gently to coat. Let the shrimp simmer in the sauce for 1–2 minutes to meld the flavors.
Step 10: Spoon the shrimp and sauce over cooked rice, creamy grits, or alongside crusty bread. Sprinkle with chopped fresh parsley and serve with lemon wedges.

Tips & Variations

For a milder version, reduce or omit the cayenne pepper and hot sauce.
Use vegetable stock instead of chicken or seafood stock for a lighter, vegetarian-friendly sauce base.
Serve over grits for a Southern-style meal or with crusty bread to soak up the flavorful sauce.
Fresh herbs like cilantro or basil can be substituted for parsley for a different flavor profile.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stovetop to avoid overcooking the shrimp. This dish is best enjoyed fresh but can be paired again with freshly cooked rice or bread.

How to Serve

A white bowl filled with shrimp in a thick, orange creamy sauce, garnished with small green herbs sprinkled evenly over the top. The shrimp are large, cooked with tails on, and coated in the rich sauce. The bowl is placed on a white marbled surface, with two red chili peppers slightly blurred in the background. The image has bright, natural lighting that highlights the glossy texture of the sauce and the plump shrimp. 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, but be sure to thaw the shrimp completely and pat dry before seasoning. Excess moisture can affect how well the shrimp sears.

What can I substitute for Worcestershire sauce?

If you prefer a halal or vegetarian option, use soy sauce with a splash of lemon juice or tamarind paste to mimic the tangy, umami flavor Worcestershire provides.