Louisiana-style Shrimp
235
18
1.30k
I still remember the first time I tossed a pot of buttery, spicy Louisiana-style shrimp onto the picnic table — the aroma of garlic, paprika and citrus drew everyone in. This version is hearty: big shrimp, tender cambray potatoes and halved yellow corn, all coated in a bold Cajun-inspired sauce. It’s perfect for a weekend seafood boil, a family dinner that feeds a crowd, or any time you want Southern comfort with a spicy kick. If you like hearty, saucy seafood dishes, this is a keeper — and it pairs beautifully with other Louisiana classics like an authentic Louisiana-style chicken and sausage gumbo for a full Southern spread.
Why you’ll love this dish
This shrimp recipe brings big, layered flavors without needing hours in the kitchen. The mix of soy, Worcestershire and hot sauce gives depth and umami; the paprika, Cajun and cracked chile deliver heat and color; butter and garlic make the sauce glossy and rich. It’s a one-pot finish: vegetables are par-cooked in the same aromatic water, then everything is tossed with shrimp in a sizzling butter sauce — minimal mess, maximum flavor.
“Bold, buttery and addictive — the whole family went back for seconds. Great for a backyard feast.” — a satisfied home cook
This dish shines for feeding groups and for cooks who want restaurant-level flavor without complicated techniques.
How this recipe comes together
- Parboil corn and cambray potatoes in lemon-scented water to infuse brightness.
- Whisk together a spicy, savory sauce using soy, Worcestershire, hot sauce and Cajun spices.
- Melt butter with oil and garlic, bring the sauce up to a simmer, then quickly cook the shrimp (about 2 minutes).
- Off the heat, toss in the pre-cooked corn, potatoes and optional grilled sausage so they soak up the sauce.
- Serve with extra lemon for squeezing and dive in.
This overview helps you pace the work: boiling and sauce prep can happen simultaneously so the final toss is fast.
What you’ll need
- 2 kg large shrimp (peeled and deveined is fine; leave tails on if you like presentation)
- 2 kg cambray potatoes (small new potatoes)
- 12 yellow corn ears (elotes), halved
- Sausage for grilling (optional) — andouille, kielbasa or smoked sausage
- 5 L water
- 2 tbsp salt
- 1/4 cup soy sauce
- 1 tbsp seasoning sauce (sazonadora)
- 3 tbsp Worcestershire sauce
- 1/4 cup hot sauce (adjust to taste)
- 4 tbsp paprika powder (smoked or sweet)
- 3 tbsp crushed red pepper (chile quebrado)
- 2 tbsp ground black pepper
- 1/4 cup Cajun seasoning
- 4 tbsp lemon-pepper seasoning
- 1/2 cup freshly squeezed lime juice
- 1/2 cup oil (neutral, like canola)
- 3 sticks (3 x 90 g) unsalted butter
- 10 garlic cloves, finely minced
- Lemons to serve
Notes and substitutions:
- Shrimp: use fresh or thawed frozen shrimp; if using smaller shrimp, shorten the cook time.
- Butter: salted is fine if you reduce added salt.
- Cajun seasoning: store-bought works, or mix smoked paprika, cayenne, garlic powder and dried thyme. For more Louisiana background and related recipes, see this authentic Louisiana-style chicken and sausage gumbo variation.
The cooking process explained
- In a very large pot, add 5 liters of water and 2 tablespoons salt. Squeeze the juice from 4 lemons into the pot and toss the rinds in for citrus aroma. Bring to a boil.
- Add the halved corn. Boil until tender (about 8–10 minutes). Remove the corn and set aside.
- Add the cambray potatoes to the same water. Boil until fork-tender (about 12–15 minutes depending on size). Drain and keep with the corn.
- In a bowl, whisk together soy sauce, seasoning sauce, Worcestershire, hot sauce, paprika, crushed red pepper, black pepper, Cajun seasoning, lemon-pepper seasoning and the 1/2 cup lime juice. Set aside.
- In a large, deep pot or Dutch oven over medium heat, add oil, butter and minced garlic. Sauté briefly until fragrant (1–2 minutes), being careful not to brown the garlic.
- Pour in the prepared sauce and bring to a simmer. Add the shrimp and cook for 2 minutes — just until they turn pink and curl. Do not overcook.
- Turn off the heat and immediately add the cooked corn and potatoes (and grilled sausage, if using). Toss gently until everything is well coated.
- Serve hot with extra lemon wedges.
Short, timed steps keep shrimp tender and let the vegetables soak up the sauce without getting mushy.
Directions
- Prepare: wash potatoes and corn; halve corn and set shrimp aside to come to cool room temperature if frozen.
- Boil aromatics: bring water, salt and lemon juice + rinds to a boil. Add corn and cook until tender. Remove corn.
- Cook potatoes: add cambray potatoes to boiling water; when fork-tender, remove and reserve with corn.
- Make the sauce: combine all liquid and dry seasonings in a bowl.
- Finish: melt oil and butter with garlic in a large pot, add the sauce and simmer. Add shrimp for 2 minutes. Turn off heat, fold in corn and potatoes, mix until coated. Serve with lemon.
These concise directions help you move smoothly through each stage and avoid overcooking the shrimp.
Serving suggestions
- Serve family-style on a large tray or newspaper for a casual boil feel.
- Offer cornbread or crusty baguette to mop up the sauce.
- Light sides: simple green salad or coleslaw to cut the richness.
- Drinks: an ice-cold lager, sparkling water with lime, or a crisp Sauvignon Blanc pairs nicely.
- Garnish: chopped parsley or green onions and extra lemon wedges.
For a fancier plate, peel some shrimp tails and serve over steamed rice or buttery grits.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of serving. Consume within 2 days for best quality.
- To reheat: warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwaving on medium power in short intervals works too. Avoid high heat that overcooks shrimp.
- Freezing: you can freeze shrimp mixed with sauce for up to 1 month, but potatoes and corn lose texture when frozen and thawed — consider freezing only the shrimp and sauce if possible.
- Food safety: shrimp must reach an internal temperature of 145°F (63°C) when initially cooked. Always cool quickly and store promptly.
Pro chef tips
- Don’t overcook shrimp — 2 minutes is enough for large shrimp; they’ll continue to firm slightly off heat.
- Toast the paprika briefly in the oil/butter to unlock smoky flavor.
- If you like more heat, add a pinch of cayenne while cooking the sauce. If you prefer milder flavor, reduce the crushed red pepper and hot sauce.
- Use unsalted butter to control seasoning; finish with a pinch of salt if needed.
- For extra depth, grill the optional sausage first to get smoky char before adding it to the mix. For another shrimp-forward Louisiana dish idea, check this Louisiana barbecued shrimp linguine recipe for inspiration.
Creative twists
- Diabla-style heat: increase hot sauce and crushed chiles for a “diabla” (deviled) profile.
- Creamy version: stir in 1/2 cup heavy cream at the end for a silkier sauce.
- Garlic-forward: double the garlic and finish with a squeeze of lemon for bright punch.
- Low-sodium swap: use low-sodium soy and reduce added salt; boost lemon and herbs to compensate.
- Shell-on presentation: cook shrimp with shells for more flavor, then toss and serve—provide small bowls for shells.
Helpful answers
Q: How long does this whole recipe take?
A: Active hands-on time is about 25–35 minutes. Boiling potatoes can overlap with sauce prep, so total time is roughly 35–45 minutes from start to finish.
Q: Can I make this gluten-free?
A: Yes — use gluten-free soy sauce (tamari) and check that your Worcestershire and seasoning sauces are gluten-free.
Q: What if I only have frozen shrimp?
A: Thaw shrimp overnight in the fridge or under cold running water. Pat dry before cooking. Cook fresh or thawed shrimp only briefly to avoid rubberiness.
Q: Is this dish kid-friendly?
A: Reduce or omit the hot sauce and crushed red pepper; the butter-garlic base still delivers lots of flavor kids enjoy.
Q: Can I scale the recipe down?
A: Yes — maintain the same proportions. Cook shrimp in batches if your pot isn’t large enough to allow even heat distribution.
Conclusion
If you want a version of this with a slightly different spice profile and presentation, this comforting take on Camarones Estilo Louisiana offers useful comparisons for seasoning and technique. For a fiery, diablito twist that emphasizes heat and smokiness, this Camarones a la Diabla – Deviled Shrimp recipe shows how to push the spice further. If you prefer stewed, saucy shrimp in a tomato-forward style, see this detailed guide to Camarones Guisados (Stewed Shrimp a la Criolla). For another Mexican take on devilishly spicy shrimp, compare techniques in this Camarones a la Diabla – Isabel Eats post.
Cajun-Spiced Shrimp Boil
Ingredients
Method
- Wash potatoes and corn; halve corn and set shrimp aside to come to cool room temperature if frozen.
- In a very large pot, add water and salt, squeeze juice from lemons into the pot and toss the rinds in. Bring to a boil.
- Add the halved corn. Boil until tender (about 8–10 minutes). Remove the corn and set aside.
- Add cambray potatoes to the same water. Boil until fork-tender (about 12–15 minutes depending on size). Drain and keep with the corn.
- In a bowl, whisk together soy sauce, seasoning sauce, Worcestershire, hot sauce, paprika, crushed red pepper, black pepper, Cajun seasoning, lemon-pepper seasoning, and lime juice. Set aside.
- In a large, deep pot or Dutch oven over medium heat, add oil, butter, and minced garlic. Sauté briefly until fragrant (1–2 minutes), being careful not to brown the garlic.
- Pour in the prepared sauce and bring to a simmer.
- Add the shrimp and cook for 2 minutes — just until they turn pink and curl. Do not overcook.
- Turn off the heat and immediately add the cooked corn and potatoes (and grilled sausage, if using). Toss gently until everything is well coated.
- Serve hot with extra lemon wedges.
