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Cajun Garlic Butter Shrimp

Succulent shrimp sautéed in a rich butter sauce infused with garlic, spices, and fresh lemon. Quick weeknight dinner that tastes like a seafood restaurant dish.

18 minEasyServes 4280 cal/serving

CajunDinnerStovetopStandardPaleoWhole30Gluten-Free

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Ingredients

  • 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled and deveined
  • 6 tbsp butter
  • 8 cloves garlic, minced, minced
  • 2 tsp Cajun seasoning
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp fresh lemon juice
  • 1/4 cup dry white wine (optional)
  • 2 tbsp fresh parsley, chopped, chopped
  • 1/4 tsp red pepper flakes

Instructions

  1. 1

    Pat 1.5 lbs peeled and deveined large shrimp (21-25 count), peeled and deveined dry with paper towels.

  2. 2

    In a small bowl, combine 2 tsp seasoning, 1/2 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Set spice mix aside.

  3. 3

    Melt 6 tbsp butter in a large skillet over medium-high heat.

  4. 4

    Add 8 cloves minced garlic, minced and cook for 30 seconds until fragrant.

  5. 5

    Increase heat to high and add large shrimp (21-25 count), peeled and deveined to the skillet. Sprinkle with the spice mix and cook for 1-2 minutes per side until large shrimp (21-25 count), peeled and deveined turn pink and opaque.

  6. 6

    Add 4 tbsp fresh lemon juice and 1/4 cup dry white wine (optional) if using. Stir to combine and cook for 30 seconds more.

  7. 7

    Remove from heat and stir in 2 tbsp chopped fresh parsley, chopped.

  8. 8

    Serve immediately over rice, pasta, or with crusty bread for sauce.

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Questions

What should Cajun Garlic Butter Shrimp look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until large shrimp (21-25 count), peeled and deveined turn pink and opaque.

Why pat it dry first in Cajun Garlic Butter Shrimp?

Step 1 reads: "Pat 1.5 lbs peeled and deveined large shrimp (21-25 count), peeled and deveined dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for white wine in Cajun Garlic Butter Shrimp?

The entry for Cajun Garlic Butter Shrimp calls for 1/4 cup dry white wine (optional). In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use frozen shrimp instead of shrimp in Cajun Garlic Butter Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Cajun Garlic Butter Shrimp uses 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled and deveined.

How hot is Cajun Garlic Butter Shrimp?

Moderately. The heat in Cajun Garlic Butter Shrimp comes from 1/4 tsp cayenne pepper and 1/4 tsp red pepper flakes. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Cajun Garlic Butter Shrimp gluten-free?

Yes. As written, nothing in the ingredient list for Cajun Garlic Butter Shrimp is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the seasoning.

How many calories are in Cajun Garlic Butter Shrimp?

One serving (the recipe makes 4) is about 280 calories, with 28 g protein, 6 g carbohydrate and 16 g fat, plus 480 mg sodium.

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