Cajun Butter Shrimp
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When you’re craving something that’s packed with bold flavor but comes together in under 30 minutes, this Cajun Butter Shrimp delivers! Tender, juicy shrimp are coated in a rich, buttery sauce infused with Cajun spices, wine, garlic, and a touch of lemon for the perfect balance of heat and brightness. It’s an easy, restaurant-quality meal that’s perfect for busy weeknights or casual entertaining. All you need is some crusty bread to soak up every last drop of the buttery sauce!
Why This Recipe is a Keeper!
Here’s a quick dinner or appetizer that tastes as if it came from your favorite seafood restaurant! Succulent Gulf shrimp are cooked just until tender in a rich wine-infused garlic butter sauce with bold Cajun seasoning and a splash of fresh lemon juice. Cajun Butter Shrimp is an easy recipe that delivers big flavor with minimal effort.
This Cajun Butter Shrimp recipe is:
- Restaurant-Quality! An impressive meal that’s easy enough for cooks of any skill level and can be made on any night of the week.
- Made with simple ingredients! Look no further than your pantry for most of the ingredients.
- Ready in under 30 minutes!
- Versatile! Serve as an appetizer or a main dish on its own, with crusty bread, or over rice or creamy grits to soak up every drop of the sauce.
Whether you’re cooking for a busy weeknight, a casual dinner with friends, or a special date night at home, this Cajun Butter Shrimp is sure to impress. One bite of the buttery, zesty sauce and perfectly cooked shrimp, and you’ll want to keep this recipe on repeat!
How to Make Cajun Butter Shrimp:
Recipe Ingredients:
Here’s everything you’ll need to make this Cajun shrimp recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Dry White Wine: Use a dry white wine you enjoy, such as an unoaked Chardonnay or Sauvignon Blanc. NON-ALCOHOLIC SUBSTITUTION: Replace the wine with a fish stock or clam juice and add more lemon juice to taste.
- Lemon Juice: Freshly squeezed lemon juice is always best!
- Blackening Seasoning: Can also use Cajun seasoning, but I love my Blackening Seasoning and use it as my go-to Louisiana-style seasoning!
- Butter: I usually cook with unsalted butter because it’s easier to adjust the salt level in recipes. If using salted butter, you may not want to add additional salt.
- Tabasco: Use this classic New Orleans hot sauce, or your favorite.
- Shrimp: Always choose wild-caught Gulf shrimp if possible. I used 16–20-count shrimp (meaning there are 16-20 shrimp per pound). For the best presentation, I bought shell-on, tail-on shrimp and peeled and deveined them myself, leaving the tails attached. I don’t recommend using cooked shrimp; they need to cook in the butter for maximum flavor.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat the oil in a large skillet or saute pan over medium heat. Add the garlic and cook for 5 to 10 seconds, or until fragrant. Do not let it brown.
- Stir in the white wine and lemon juice. Bring to a boil and cook for 1 minute to reduce slightly.
- Stir in the Worcestershire sauce and Blackening Seasoning.
- Cook for 30 seconds to bloom the spices.
- Reduce the heat to medium-low. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until pink and opaque. Avoid overcooking.
- Remove the skillet from the heat. Stir in the butter until completely melted and the sauce is smooth. Season to taste with salt, black pepper, and hot sauce, if desired.
- Sprinkle with parsley.
- Serve immediately with French bread and lemon wedges, if desired.
Chef Tips and Tricks:
- Choose large, wild-caught Gulf shrimp. I prefer 16–20 count shrimp because they’re meaty, cook evenly, and make an impressive presentation. Leave the tails on if serving as a main dish or appetizer. They look attractive and give guests something to hold onto.
- Don’t overcook the shrimp. They only need 1 to 2 minutes per side. As soon as they’re pink and opaque, they’re done.
- Serve immediately and have something ready to soak up the sauce. Crusty bread, fluffy rice, creamy grits, or even mashed potatoes ensure none of that flavorful garlic butter goes to waste.
Recipe FAQs:
Both contain similar spices, but blackening seasoning is often bolder and designed to create a flavorful crust when used for blackening over high heat. Either works well in this recipe. I prefer to use my own recipe for Blackening Seasoning in this Cajun Butter Shrimp recipe.
Yes, to a point. Have everything prepped, measured, and ready to go. I don’t recommend cooking the shrimp in advance or using cooked shrimp.
Yes, absolutely. Substitute chicken broth or seafood stock and finish with a little extra lemon juice for brightness.
Serve with:
- Au Gratin Potatoes for Two
- Sauteed Beet Greens
- Easy Braised Southern Greens Recipe
- Grilled Corn Succotash
More great Shrimp recipes you’ll love!
- Crab Stuffed Shrimp
- Shrimp and Grits Casserole
- Shrimp Scampi with Artichokes
- Baked Shrimp with Tomatoes and Feta Cheese
Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen.
Cajun Butter Shrimp
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 large cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/2 tablespoons blackening seasoning, or Cajun seasoning
- 1 pound large shrimp (16-20 count), peeled and deveined
- 6 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Hot sauce, to taste
- French bread and lemon wedges, optional, for serving
Instructions
- Heat the oil in a large skillet or saute pan over medium heat.
- Add the garlic and cook for 5-10 seconds, or until fragrant. Do not let it brown.
- Stir in the white wine and lemon juice. Bring to a boil and cook for 1 minute to reduce slightly.
- Stir in the Worcestershire sauce and Blackening Seasoning. Cook for 30 seconds to bloom the spices.
- Reduce the heat to medium-low. Reduce the heat to medium-low. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Avoid overcooking.
- Remove the skillet from the heat. Stir in the butter until completely melted and the sauce is smooth. Season to taste with salt, black pepper, and hot sauce, if desired.
- Sprinkle with the parsley and serve immediately with French bread and lemon wedges, if desired.
Notes
- NON-ALCOHOLIC SUBSTITUTION: Replace the wine with a fish stock or clam juice and add more lemon juice to taste.
- Choose large, wild-caught Gulf shrimp. I prefer 16–20 count shrimp for their meaty texture and attractive presentation. Leave the tails on for serving.
- Don’t overcook the shrimp. Cook just 1 to 2 minutes per side, until pink and opaque.
- Serve immediately. Pair with crusty bread, rice, or creamy grits to soak up every drop of the garlic butter sauce.
- Have everything prepped, measured, and ready to go.
- I don’t recommend cooking the shrimp in advance or using cooked shrimp.
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