I just made a Buttered Shrimp Recipe that’s 15 minutes of pure kitchen cheating and now every other weeknight feels like false advertising.

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I’m obsessed with this Easy Cajun Butter Shrimp because it hits like pure, buttery chaos that I actually crave after a long day. I love the way Butter Shrimp sings with bright zip and a punch of Cajun Cooking attitude, not sugary or fake, straight up bold.

The garlic and unsalted butter pair like trouble and a good idea, glossy sauce clinging to each shrimp. But it’s simple, not try-hard.

I want it on every weeknight, on rice, in tacos, alone with a fork. Quick, loud, messy deliciousness that refuses to be boring.

You will lick the pan clean soon.

Ingredients

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Shrimp: the star protein, juicy and quick-cooking, it’s what you’ll actually eat first.
Butter: rich and silky mouthfeel, makes everything taste cozy and slightly decadent.
Olive oil: keeps butter from burning, adds a light fruity note to the pan.
Cajun seasoning: spicy, herby kick that gives the dish its personality, not subtle.
Smoked paprika: smoky warmth and color, basically adds depth without heat.
Garlic: sharp and aromatic, it’s the little punch that wakes everything up.
Lemon juice: bright acid that cuts richness and keeps things tasting fresh.
Worcestershire sauce: a savory umami boost, kinda like salty complexity in a splash.
Red pepper flakes: optional heat, toss in if you want a cheeky kick.
Parsley: fresh green finish, adds color and a light herbiness on top.
Salt: essential seasoning that lets the other flavors actually shine.
Black pepper: warming spice, it’s the small sting that rounds the dish.

Ingredient Quantities

1 pound large shrimp, peeled and deveined, tails on or off, you choose

4 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 teaspoons Cajun seasoning

1/2 teaspoon smoked paprika

3 cloves garlic, minced

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon crushed red pepper flakes, optional

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

How to Make this

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1. Pat the shrimp dry with paper towels and season them with the Cajun seasoning, smoked paprika, a pinch of salt and some freshly ground black pepper.

2. Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of the butter. Let the butter melt and get foamy but not brown.

3. Add the shrimp in a single layer, don’t crowd the pan, and cook about
1.5 to 2 minutes per side until they turn pink and curl slightly. Work fast, shrimp overcook in a heartbeat.

4. Remove the shrimp to a plate and tent loosely with foil to keep warm while you make the sauce.

5. Reduce heat to medium, add the remaining 2 tablespoons butter to the same skillet and let it melt, scraping up any browned bits from the bottom of the pan.

6. Add the minced garlic and optional crushed red pepper flakes, cook about 30 seconds until fragrant but not burned.

7. Stir in the lemon juice and Worcestershire sauce to deglaze the pan, let it bubble for 20 to 30 seconds so the flavors come together. Taste and adjust salt and pepper if needed.

8. Return the shrimp to the skillet and toss quickly in the cajun garlic butter sauce until well coated and heated through, about 30 seconds.

9. Turn off the heat, sprinkle the chopped parsley over everything and give one last toss. Serve immediately with extra lemon wedges if you like.

10. Quick tips: serve over rice, pasta or crusty bread to soak up the sauce; use tails on for presentation or off for easier eating; if shrimp are frozen, fully thaw and pat dry before cooking.

Equipment Needed

1. Large heavy skillet (10 to 12 inch)
2. Paper towels
3. Tongs or a sturdy spatula
4. Measuring spoons
5. Measuring cup or small liquid measuring cup
6. Small bowl for seasoning or holding garlic
7. Chef knife and cutting board
8. Plate and aluminum foil to tent the shrimp
9. Citrus juicer or reamer (optional)

FAQ

Q: Can I use frozen shrimp for this recipe? A: Yes, but thaw them completely first. Rinse under cold water and pat dry with paper towels so they brown nice and don't steam.

Q: How spicy will this be and can I make it milder? A: It's moderately spicy from the Cajun seasoning and red pepper flakes. To make it milder, skip the red pepper and use less Cajun seasoning, or add a splash more butter or lemon juice to mellow it out.

Q: What's the best way to tell when the shrimp are done? A: Cook until they turn pink and just curl into a C shape. If they curl tight into an O they're overcooked and rubbery.

Q: Can I use something other than butter and olive oil? A: You can swap olive oil for any neutral oil like avocado, and use salted butter if that's all you have, just cut back on added salt. For a dairy free version use vegan butter or extra oil.

Q: What should I serve with these shrimp? A: They're great over rice, pasta, grits, or with crusty bread to soak up the sauce. A simple salad or steamed veggies round it out nice.

Q: Can I prep this ahead? A: You can mix the spices with the shrimp and keep them refrigerated for a few hours, but cook them right before serving. Shrimp don't reheat well, they get rubbery if overcooked again.

Easy Cajun Butter Shrimp Recipe Substitutions and Variations

Unsalted butter: swap with ghee for nuttier flavor or use 2 tablespoons butter + 2 tablespoons olive oil if you want a higher smoke point.
Olive oil: use avocado oil or light (refined) canola oil for milder taste and better high-heat cooking.
Cajun seasoning: use Creole seasoning for a slightly tangier, herbier profile or make a quick mix of paprika, garlic powder, onion powder, cayenne, oregano and thyme.
Fresh lemon juice: substitute with fresh lime juice for a brighter zing or 1 tablespoon white wine vinegar if you’re out of citrus.

Pro Tips

1. Dry the shrimp really well before seasoning. Any surface moisture will steam them and stop that quick, tasty sear you want.

2. Use a mix of oil and butter and get the pan hot, but not smoking. The oil raises the burn point so the butter wont brown too fast, which keeps the sauce silky.

3. Cook in small batches so the shrimp sit in a single layer. Crowding drops the pan temp and makes them rubbery.

4. Finish the sauce off the heat for a few seconds once everything is combined. That prevents the butter from breaking and keeps the sauce glossy.

5. Taste and adjust at the end. A squeeze of lemon or a pinch more Cajun seasoning right before serving can brighten or kick the dish up without extra cooking.

Easy Cajun Butter Shrimp Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made a Buttered Shrimp Recipe that’s 15 minutes of pure kitchen cheating and now every other weeknight feels like false advertising.

Servings

servings

Calories

244

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Paper towels
3. Tongs or a sturdy spatula
4. Measuring spoons
5. Measuring cup or small liquid measuring cup
6. Small bowl for seasoning or holding garlic
7. Chef knife and cutting board
8. Plate and aluminum foil to tent the shrimp
9. Citrus juicer or reamer (optional)

Ingredients

1 pound large shrimp, peeled and deveined, tails on or off, you choose
4 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions

Pat the shrimp dry with paper towels and season them with the Cajun seasoning, smoked paprika, a pinch of salt and some freshly ground black pepper.
Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of the butter. Let the butter melt and get foamy but not brown.
Add the shrimp in a single layer, don’t crowd the pan, and cook about
5 to 2 minutes per side until they turn pink and curl slightly. Work fast, shrimp overcook in a heartbeat.
Remove the shrimp to a plate and tent loosely with foil to keep warm while you make the sauce.
Reduce heat to medium, add the remaining 2 tablespoons butter to the same skillet and let it melt, scraping up any browned bits from the bottom of the pan.
Add the minced garlic and optional crushed red pepper flakes, cook about 30 seconds until fragrant but not burned.
Stir in the lemon juice and Worcestershire sauce to deglaze the pan, let it bubble for 20 to 30 seconds so the flavors come together. Taste and adjust salt and pepper if needed.
Return the shrimp to the skillet and toss quickly in the cajun garlic butter sauce until well coated and heated through, about 30 seconds.
Turn off the heat, sprinkle the chopped parsley over everything and give one last toss. Serve immediately with extra lemon wedges if you like.
Quick tips: serve over rice, pasta or crusty bread to soak up the sauce; use tails on for presentation or off for easier eating; if shrimp are frozen, fully thaw and pat dry before cooking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.