Description

There’s something magical about Southern cuisine — the way it dances between bold spices, comforting textures, and layers of flavor that tell stories from one generation to the next. Among these treasured dishes, Spicy Voodoo Shrimp holds a special place at the table.

This dish is rooted in the heart of Louisiana’s culinary heritage, where Creole and Cajun influences meet fiery spices and soulful cooking. Think New Orleans on a warm evening — jazz spilling from open windows, a gentle breeze carrying the scent of cayenne and garlic, and laughter echoing down cobbled streets. That’s the feeling this dish brings to life.

For me, Voodoo Shrimp is a go-to for weekend dinners when I want something fast, flavorful, and guaranteed to impress. It’s also one of those meals that becomes a conversation starter. The name alone sparks curiosity, but it’s the flavor that steals the show. Whether you’re hosting friends, cooking for your family, or just treating yourself to something special, this recipe delivers every time.

Ingredients

Scale

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tbsp unsalted butter

1 small yellow onion, finely chopped

4 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 tsp smoked paprika

1 tsp cayenne pepper (adjust to taste)

1/2 tsp black pepper

1/2 tsp salt

1 tbsp Cajun seasoning

1 cup chicken broth

1 tbsp Worcestershire sauce

2 tbsp tomato paste

2 tsp brown sugar

1/4 cup green onions, chopped

1/4 cup fresh parsley, chopped

Cooked white rice or crusty bread, for serving

Instructions

Step 1: Sauté the aromatics
Start by heating olive oil and butter in a large skillet over medium heat. Once the butter melts and starts to sizzle gently, add in the chopped onion. Let it cook for 2–3 minutes until it softens and turns translucent. Add in the garlic, green bell pepper, and red bell pepper, stirring occasionally until the peppers soften — about 4–5 minutes. The kitchen will already start to smell incredible.

Step 2: Add spices and tomato paste
Sprinkle in the smoked paprika, cayenne pepper, black pepper, salt, and Cajun seasoning. Stir everything together to coat the veggies in the spice blend. Then add the tomato paste, using your spoon to mix it in and let it cook for about 2 minutes — this helps bring out its deep, savory flavor.

Step 3: Build the sauce
Pour in the chicken broth and Worcestershire sauce, and stir in the brown sugar. This combo gives the sauce that signature voodoo balance — spicy, smoky, a little sweet, and deeply savory. Let the mixture simmer for 5–6 minutes, stirring occasionally, until it thickens slightly.

Step 4: Add the shrimp
Now for the star of the show — the shrimp. Add them to the skillet and stir gently so they’re coated in that velvety sauce. Cook for 3–5 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them; shrimp go from perfect to rubbery fast!

Step 5: Garnish and serve
Turn off the heat, and stir in the chopped green onions and fresh parsley for a bright, fresh finish. Spoon the spicy voodoo shrimp over a bed of hot white rice or serve with thick slices of warm crusty bread to soak up every drop of that luscious sauce.

Notes

You can double the sauce ingredients if you love having extra to pour over rice or bread.
This dish pairs beautifully with roasted vegetables or a crisp green salad.