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Spicy Voodoo Shrimp Recipe
Ben Carraoli

Spicy Voodoo Shrimp Recipe

I remember the first time I tried Spicy Voodoo Shrimp on a trip to New Orleans. The aroma of sizzling shrimp with garlic, chili, and a creamy, spicy sauce instantly drew me in. After trying it, I knew I had to recreate it at home. Over time, I perfected the balance of heat, creaminess, and bold flavors that make this dish unforgettable.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined – choose fresh for a natural sweetness and tender texture.
  • 1 tomato diced – ripe tomatoes add color and freshness to balance the creamy sauce.
  • ½ small onion – forms a savory base that enhances the voodoo seasoning.
  • 3 garlic cloves minced – fresh garlic delivers unmatched aroma and flavor.
  • 1 red chili pepper diced (seeds removed) – adds heat without overpowering the dish.
  • 1 lemon squeezed – brightens the sauce and cuts through richness.
  • 3 ½ tbsp voodoo seasoning 2 ½ tbsp for shrimp, 1 tbsp for sauce – smoky, spicy, slightly sweet Cajun magic.
  • 1 tbsp sriracha – gives tangy heat that complements the creamy sauce.
  • ½ cup fish broth – deepens the seafood flavor.
  • 1 tbsp Worcestershire sauce – adds umami richness.
  • 1 tbsp tomato paste – thickens the sauce and intensifies flavor.
  • ½ cup dark lager beer – provides malty undertones and balances the spice.
  • ½ cup heavy cream – makes the sauce luxuriously smooth.
  • 2 tbsp butter – adds a glossy finish and richness.
  • 2 bay leaves – infuse subtle earthy aroma.
  • Fresh chives chopped – for garnish and a bright, fresh contrast.

Method
 

  1. Pat the shrimp dry and coat with 2 ½ tablespoons of voodoo seasoning. This ensures they stay juicy while getting full flavor during cooking.
  2. Heat oil in a skillet over medium-high heat and sauté shrimp for 2–3 minutes until pink. Remove and set aside to avoid overcooking.
  3. In the same skillet, melt butter and cook onions until translucent. Add garlic, chili, and tomato; sauté for 2 minutes until fragrant.
  4. Stir in tomato paste and Worcestershire sauce. Pour in dark lager beer and let it simmer for 5–6 minutes to reduce alcohol and intensify flavor.
  5. Add fish broth, heavy cream, bay leaves, and 1 tablespoon of voodoo seasoning. Simmer for 10–12 minutes until slightly thickened, then stir in sriracha and lemon juice.
  6. Return shrimp to the pan, tossing in the sauce for 2–3 minutes. Garnish with fresh chives and serve hot over rice, pasta, or with crusty bread.

Notes

  • I always remove shrimp as soon as they turn pink to keep them juicy.
  • Let the sauce simmer slowly to intensify flavor naturally.
  • Fresh garlic is a must for the best aroma; jarred garlic doesn’t compare.
  • Adjust chili and sriracha to your spice tolerance to avoid overpowering the dish.
  • I use dark lager beer for richness; light beer just doesn’t give the same depth.