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Garlic Butter Cajun Shrimp

Garlic Butter Cajun Shrimp

This garlic butter Cajun shrimp combines juicy seared shrimp with buttery garlic, Cajun seasoning, smoked paprika, red pepper flakes, fresh lemon, and parsley. Ready in about 20 minutes, it makes an easy seafood dinner with bold flavor and a rich pan sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Cajun-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs large shrimp, peeled and deveined
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • Lemon wedges, for serving
  • Salt, to taste

Equipment

  • large skillet For searing the shrimp and making the garlic butter sauce
  • Tongs or silicone spatula For turning and tossing the shrimp
  • mixing bowl For seasoning the shrimp

Method
 

  1. Pat the shrimp dry, then toss with the Cajun seasoning, smoked paprika, Italian seasoning, black pepper, red pepper flakes, and salt.
  2. Heat the olive oil and 2 tablespoons butter in a large skillet over medium high heat until the butter is melted and sizzling.
  3. Arrange the shrimp in an even layer. Cook for 2 to 3 minutes per side until golden, pink, and cooked through.
  4. Reduce the heat and add the remaining 2 tablespoons butter and minced garlic. Cook for 1 to 2 minutes, gently tossing the Cajun shrimp until coated in the fragrant garlic butter.
  5. Add the lemon juice and fresh parsley. Toss until every shrimp is coated in the Cajun garlic butter sauce.
  6. Serve the garlic butter Cajun shrimp immediately with fresh lemon wedges and spoon the buttery pan sauce over the top.

Notes

Pat the shrimp dry before seasoning so they sear instead of steaming.
Cook the shrimp in an even layer for better browning.
Do not overcrowd the skillet; cook in batches if needed.
Reduce the heat before adding the garlic and remaining butter so the garlic does not burn.
Toss the shrimp gently in the garlic butter until evenly coated.
Add the lemon juice and parsley at the end for a fresh finish.
Serve immediately with lemon wedges and plenty of buttery pan sauce.