There’s something magical about that first bite of spicy, creamy Voodoo Shrimp—the kind of dish that hits hard with bold Cajun heat, then smooths it all out with a luxurious, beer-kissed cream sauce.
What makes this recipe special is the depth of flavor: 3 ½ tablespoons of voodoo seasoning coat the shrimp and infuse the sauce, while dark lager and Worcestershire build a rich, malty base.
A splash of lemon and fresh chives at the end cut through the cream, adding brightness to every bite. Best of all—it’s protein-rich and satiating, making it a smart choice for anyone watching their carbs without sacrificing taste.
Pair it with something light like this crisp Cucumber Salad or refresh with a chilled glass of Fresh Watermelon Lemonade on the side. This dish has been trending in Southern food circles for its unbeatable mix of spice, creaminess, and restaurant-level flavor—all ready in under 40 minutes.
Let me know how you twist yours. I’d love to see your version in the comments below!
Why This Recipe Has a Permanent Spot in My Kitchen!
- It started with a craving: I wanted something spicy, rich, and satisfying—and this dish hit every note without being too heavy. It’s been a favorite ever since.
- Perfect for weeknights: When I’m tired but still want something delicious and high in protein, this recipe never lets me down. It’s comforting without the carb overload.
- Adaptable for the whole family: I’ve adjusted the spice level and even swapped in light cream for a milder version. It’s flexible enough to work for everyone at the table.
- Makes the best leftovers: The creamy, spiced sauce turns into a whole new dinner when I pour it over pasta, rice, or even mashed potatoes the next day.
- Keeps me full and focused: It’s a protein-packed meal that’s actually satisfying—no crash, no cravings later.
Voodoo Shrimp Recipe
Equipment
- Large skillet or sauté pan
- Knife and chopping board
- Measuring cups and spoons
- Mixing bowl
- Garlic press or grater
- Wooden Spoon or Spatula
- Citrus juicer (optional)
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tomato diced
- 1/2 small onion
- 3 garlic cloves minced
- 1 red chili pepper diced seeds removed
- 1 lemon squeezed
- 3 1/2 tbsp voodoo seasoning 2 1/2 tbsp for the shrimp and 1 tbsp for the sauce
- 1 tbsp sriracha
- 1/4 cup fish broth
- 5 tbsp worcestershire sauce
- 1 tbsp tomato paste
- 3 cups dark lager beer
- 2 1/2 cups heavy cream
- 1 tbsp butter
- 2 bay leaves
- oil for cooking the shrimp
- chives for garnishing
Instructions
- Season peeled shrimp with 2½ tbsp voodoo seasoning and set aside.
- Heat oil in a skillet and sauté onion, tomato, garlic, chili, and bay leaves until fragrant.
- Add sriracha, tomato paste, Worcestershire sauce, fish broth, and remaining voodoo seasoning. Mix well.
- Pour in beer and simmer for 5 minutes until slightly reduced.
- Stir in heavy cream and butter. Simmer until sauce thickens.
- Add shrimp and cook 3–4 minutes until pink and fully cooked.
- Squeeze fresh lemon juice over the dish and stir in chopped chives.
- Serve hot over rice or grits and garnish with extra chives if desired.
Nutrition Info:
| Nutrition | Value |
| Calories | 549kcal |
| Carbohydrates | 15g |
| Protein | 5g |
| Fat | 54g |
| Sugar | 9g |
| Sodium | 441mg |
Frequently Asked Questions about This Recipe?
1. Can I make Voodoo Shrimp less spicy without losing flavor?
Ans: Absolutely! You can reduce or omit the red chili pepper and sriracha, and use a mild voodoo seasoning. The Worcestershire sauce, tomato paste, and cream still bring tons of flavor to the sauce.
2. What’s a good substitute for dark lager beer in this recipe?
Ans: If you don’t want to use beer, try beef broth, fish broth, or even a splash of cola. The beer adds depth and slight bitterness, but broth works well and keeps it family-friendly.
3. Can I use frozen shrimp?
Ans: Yes, frozen shrimp work just fine—just make sure they’re fully thawed and patted dry before seasoning. This helps them sear nicely and absorb the voodoo spices better.
4. How do I store and reheat leftovers?
Ans: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove with a splash of broth or cream to loosen the sauce.
5. Is this recipe suitable for meal prep?
Definitely! You can cook the sauce ahead of time and reheat it when ready to serve. For best texture, cook the shrimp fresh or just lightly reheat to avoid overcooking.
6. What can I serve with Voodoo Shrimp besides rice?
Ans: Great options include Cucumber Salad, Fresh Watermelon Lemonade, cheesy grits, toasted baguette slices, or roasted vegetables. These pair well with the rich, creamy sauce.
7. Can I make this dairy-free?
Ans: Yes! Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious and creamy.
