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Quick Cajun Shrimp with Garlic Butter Sauce

A close-up of perfectly cooked cajun shrimp coated in a rich, buttery sauce with visible herbs and spices.
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Make this easy Cajun shrimp with garlic butter sauce for a fast weeknight meal full of bold flavor. This recipe cooks in under 15 minutes and pairs well with rice or polenta.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the shrimp dry with paper towels. Toss the shrimp with 1 tablespoon of the Cajun seasoning in a bowl.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  4. Stir in the remaining 1 tablespoon of Cajun seasoning and cook for 15 seconds.
  5. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly for 1 to 2 minutes.
  6. Return the cooked shrimp to the skillet. Toss to coat the shrimp in the garlic butter sauce.
  7. Remove the skillet from the heat. Stir in the fresh lemon juice.
  8. Garnish with fresh parsley. Serve the Cajun shrimp immediately over cooked rice or creamy polenta.

Notes

  • For extra heat, add 1/4 teaspoon of cayenne pepper to the seasoning mix.
  • If you do not have chicken broth, you can substitute it with water, though the flavor will be less rich.
  • This dish is excellent served over grits for a classic Southern shrimp and grits experience.

Nutrition

Find it online: https://fooddexterity.com/quick-cajun-shrimp-garlic-butter-sauce/