Cajun Shrimp with Garlic Butter Sauce tastes bold, garlicky, a little spicy, and totally lick-the-plate good. It works perfectly for busy weeknights, since you can get it on the table in about 20 minutes, but it still feels special enough for guests. I first made a version of this in my tiny college apartment, and my roommates still text me for the recipe.
Why Choose This Cajun Shrimp with Garlic Butter Sauce
This Cajun Shrimp with Garlic Butter Sauce hits that sweet spot between easy and impressive. You toss shrimp in Cajun seasoning, sear them hot, then swirl them in a rich, lemony garlic butter that clings to every bite.
You cook everything in one skillet, so cleanup stays simple. The recipe also scales easily, so you can cook it for two or feed a crowd without losing flavor.
“Huge flavor, minimal effort, and everyone licked their plates clean ★★★★★”
Ingredients You’ll Need
Shrimp
- 1 ½ pounds large shrimp, peeled and deveined, tails on or off
- Use fresh if you can, but thawed frozen shrimp work great.
- I like 16–20 or 21–25 count per pound for a juicy bite.
Cajun seasoning
- 1 ½ to 2 tablespoons Cajun seasoning
- Use a low-sodium brand like Tony Chachere’s No Salt or a similar option, then add salt to taste.
- If your seasoning tastes very salty, start with 1 tablespoon and adjust at the end.
- ½ teaspoon smoked paprika, optional
- This adds a deeper smoky flavor if your Cajun blend tastes mild.
- ¼ to ½ teaspoon cayenne pepper, optional
- Add this if you want extra heat.
Garlic butter sauce
- 4 tablespoons unsalted butter, divided
- Use real butter, not margarine, for best flavor.
- If you only have salted butter, reduce added salt a bit.
- 1 tablespoon olive oil
- Oil raises the smoke point so the butter does not burn.
- 5 to 7 cloves garlic, finely minced
- Jarred minced garlic works in a pinch, but fresh tastes brighter.
- ¼ cup low-sodium chicken broth or seafood stock
- You can also use vegetable broth.
- I often use Better Than Bouillon for a quick pantry shortcut.
- 2 tablespoons fresh lemon juice
- Bottled lemon juice works if that is all you have, but fresh tastes cleaner.
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
Fresh herbs and garnish
- 2 tablespoons chopped fresh parsley
- Cilantro also tastes great if you prefer that flavor.
- Lemon wedges, for serving
Optional add-ins
- ¼ teaspoon onion powder, if your Cajun blend tastes light on onion
- ¼ teaspoon garlic powder, if you love extra garlic punch
- Pinch of brown sugar, if your seasoning tastes very sharp or bitter
Equipment
- Large heavy skillet (cast iron or stainless steel works best)
- Mixing bowl
- Tongs or a spatula
- Small whisk or spoon for stirring the sauce
- Cutting board and knife
Tips & Tricks
- Pat the shrimp very dry with paper towels so they sear instead of steam.
- Toss the shrimp with Cajun seasoning right before cooking so the salt does not pull out moisture.
- Heat the skillet until it feels hot before you add oil and butter, so the shrimp cook quickly and stay juicy.
- Cook shrimp in a single layer and avoid crowding; work in two batches if your pan feels small.
- Pull the shrimp off the heat as soon as they turn opaque and curl into a loose C shape; a tight O shape usually means overcooked.
- Use low-sodium broth and seasoning so you control the salt level at the end.
- Add garlic after you sear the shrimp so it does not burn and turn bitter.
- Swirl the butter into the sauce in two additions so it thickens slightly and coats the shrimp.
- Taste the sauce before serving and adjust with extra lemon, salt, or a pinch of cayenne.
- Serve the shrimp over something that soaks up sauce, like rice, mashed potatoes, or pasta, so none of that garlic butter goes to waste.
How to Make Cajun Shrimp with Garlic Butter Sauce
Step 1: Season the shrimp
Place the peeled and deveined shrimp in a large bowl.
Sprinkle the Cajun seasoning, smoked paprika, and cayenne (if using) over the shrimp.
Toss until every shrimp looks evenly coated, then set the bowl aside while you heat the pan.
Step 2: Sear the shrimp
Heat a large skillet over medium high heat.
Add 1 tablespoon butter and the olive oil, and swirl until the butter melts and starts to foam.
Lay the shrimp in a single layer in the skillet and cook 1 to 2 minutes per side, until they turn pink and opaque with a light sear.
Transfer the cooked shrimp to a plate and keep them near the stove.
If you work in two batches, add a tiny splash of oil between batches so the pan does not dry out.
Do not cook the shrimp all the way to very firm; they will warm again in the sauce.
Step 3: Build the garlic butter sauce
Lower the heat to medium.
Add the remaining 3 tablespoons butter to the skillet.
When the butter melts, add the minced garlic and stir constantly for about 30 seconds until it smells fragrant.
Pour in the chicken broth and lemon juice.
Scrape the bottom of the pan with a wooden spoon to lift any browned bits from the shrimp.
Season the sauce with salt, black pepper, and any optional onion or garlic powder.
Let the sauce bubble gently for 2 to 3 minutes so it reduces slightly.
Taste and adjust seasoning with more salt, lemon, or a pinch of brown sugar if it tastes too sharp.
You want a glossy, slightly thickened sauce that still pours easily.
Step 4: Coat the shrimp in the sauce
Return the cooked shrimp and any juices from the plate to the skillet.
Toss the shrimp in the garlic butter sauce until they feel hot and fully coated, about 1 to 2 minutes.
Sprinkle in the chopped parsley and stir again.
Turn off the heat.
Spoon the shrimp and plenty of sauce onto plates or over rice, pasta, or veggies.
Serve right away with lemon wedges on the side.
What to Serve with it?
Cajun Shrimp with Garlic Butter Sauce tastes amazing over fluffy white rice, jasmine rice, or brown rice that soaks up every drop. You can also spoon it over creamy mashed potatoes, cheesy grits, or simple buttered noodles for a cozy bowl situation. Add a crisp side salad, roasted broccoli, green beans, or sautéed zucchini to balance the richness. Warm crusty bread or garlic bread makes a perfect tool to swipe through the skillet and catch the last of the sauce.
Storage Options
- Store leftover Cajun shrimp in an airtight container in the fridge for up to 3 days.
- Chill leftovers within 2 hours of cooking so the shrimp stay safe and tasty.
- Reheat gently in a skillet over low heat with a splash of broth or water until just warmed through, so the shrimp do not turn rubbery.
- Freeze cooked shrimp in the sauce for up to 2 months, then thaw overnight in the fridge and reheat slowly on the stove.
Cajun Shrimp with Garlic Butter Sauce
Ingredients
Method
- Pat the shrimp dry with paper towels. In a bowl, toss shrimp with Cajun seasoning, smoked paprika, salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Transfer shrimp to a plate and set aside.
- Reduce heat to medium. In the same skillet, add the butter and let it melt, scraping up any browned bits from the bottom of the pan.
- Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth (or seafood stock) and simmer for 1–2 minutes to slightly reduce the sauce.
- Stir in the lemon juice and hot sauce (if using), then return the cooked shrimp and any accumulated juices to the skillet. Toss to coat the shrimp in the garlic butter sauce and cook for 1 more minute to heat through.
- Remove from heat and sprinkle with chopped fresh parsley. Taste and adjust seasoning with additional salt or Cajun seasoning if desired.
- Serve immediately over rice, pasta, or with crusty bread to soak up the garlic butter sauce.
Notes
Approximate per serving (1/4 of recipe): 260 calories; fat 17 g; saturated fat 7 g; carbohydrates 3 g; fiber 0 g; sugars 0 g; protein 24 g; sodium 770 mg. Values will vary based on shrimp size, specific Cajun seasoning brand, and portion size.