Cajun Butter Shrimp
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.
Servings: 4
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
SUBSTITUTIONS:
- 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.