A sizzling skillet, buttery aroma, and a quick dinner ready in minutes—this Cajun Shrimp with Garlic Butter Sauce delivers on all of that.
Bright lemon cuts through rich butter while Cajun spice adds smoky heat.
Perfect for weeknights or a special meal, it’s fast, forgiving, and restaurant-worthy.
For a garlic-butter flavor twist, see this related recipe for inspiration: garlic butter steak bites with parmesan cream.
Why You’ll Love This Cajun Shrimp with Garlic Butter Sauce
- Ready in under 15 minutes.
- Bold, layered flavors with simple pantry ingredients.
- High-protein, low-effort dinner that pairs with many sides.
- Perfect for meal prep or last-minute entertaining.
- Easy to scale up for guests.
- Uses common equipment and minimal cleanup.
The taste combines glossy, nutty browned butter with bright garlic and a warm Cajun kiss. Texturally, the shrimp are snappy and plump, the sauce silky and clingy, and the lemon adds a lifted finish that keeps each bite lively.
"Five stars—so quick and flavorful! I served it over pasta and my family devoured it in minutes." — A happy reader
Key Ingredients for Cajun Shrimp with Garlic Butter Sauce
Shrimp
Shrimp are the star and must be peeled and deveined for even cooking and a clean bite. Buy firm, translucent shrimp with a fresh ocean scent; avoid any strong ammonia smell. If you substitute with scallops or chicken, expect longer cook times and a different texture—shrimp cook fast and stay tender when treated right.
Butter
Butter creates the sauce’s richness and helps brown the garlic for depth. Use unsalted or adjust added salt accordingly; European-style butter yields a creamier mouthfeel. Replacing butter with olive oil will reduce the sauce’s silkiness and change the flavor profile to something leaner and brighter.
Garlic
Garlic is essential for aromatic backbone and savory depth. Use fresh garlic cloves, finely minced for quick release of flavor; pre-minced jar garlic can be used in a pinch but lacks punch. If you want a milder garlic presence, roast whole cloves beforehand, which produces a sweet, mellow flavor rather than the sharp bite of fresh.
Cajun Seasoning
Cajun seasoning gives the dish its characteristic smoky-heat and savory complexity. Choose a blend with smoked paprika, cayenne, garlic powder, and oregano for authentic balance; make your own if you want to control salt and heat. If substituting with chili powder or Creole seasoning, expect variations in heat and herbiness—adjust amount to taste.
Full Ingredient List for Cajun Shrimp with Garlic Butter Sauce
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Juice of 1 lemon
- Chopped parsley for garnish
Step-by-Step Instructions for Cajun Shrimp with Garlic Butter Sauce
Step 1: Melt the butter in a large skillet over medium heat.
Add full-fat butter so it melts evenly and begins to foam slightly without burning. Use a heavy skillet to distribute heat and prevent hot spots.
Pro Tip: Look for a soft golden foam around the edges of the butter and smell a warm, slightly nutty scent.
Step 2: Add the minced garlic and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from sticking or browning too quickly; it should become aromatic and pale but not brown. The short cook time releases its oils into the butter.
Pro Tip: The garlic should smell bright and pungent, and remain pale; brown flecks mean it’s starting to burn.
Step 3: Stir in the Cajun seasoning and mix well.
Add the seasoning to bloom its spices in the warm butter; this step deepens flavor and infuses the sauce. Mix for about 15–30 seconds until the spice and butter emulsify.
Pro Tip: The pan will take on a reddish hue from the paprika and cayenne, and you’ll smell a smoky, peppery aroma.
Step 4: Add the shrimp to the skillet and cook 2–3 minutes on each side.
Arrange shrimp in a single layer, leaving space so they sear rather than steam. Flip when the underside is nicely seared and cook until shrimp are pink and opaque throughout.
Pro Tip: Visual cue: shrimp curl slightly into a C-shape and the flesh turns from translucent gray to solid pink and white.
Step 5: Season with salt, pepper, and lemon juice.
Finish by seasoning to taste and squeezing lemon over the hot shrimp to brighten the sauce. Stir to coat the shrimp evenly and let the citrus meld with the butter for a few seconds.
Pro Tip: You should see tiny beads of lemon-sauce pooling and the aroma should brighten with a citrusy lift.
Step 6: Remove from heat and garnish with chopped parsley.
Take the skillet off the heat to prevent overcooking; parsley adds herbaceous freshness and color contrast. Toss gently to combine and serve immediately.
Pro Tip: The parsley will look vivid green against the reddish sauce and should release a fresh, grassy scent when stirred.
Step 7: Serve immediately over rice or pasta.
Plate the shrimp over steamed rice, linguine, or creamy grits to soak up the buttery sauce. Serve family-style for easy sharing.
Pro Tip: The sauce should cling to the starch beneath and leave a glossy sheen on the shrimp and plate.
Expert Tips for Cajun Shrimp with Garlic Butter Sauce
- Use room-temperature shrimp for even, quick cooking; cold shrimp can toughen when shocked by a hot pan.
- Heat the skillet first, then add butter so it melts uniformly rather than seizing and separating.
- If the butter starts to brown too fast, lower the heat; you want depth without a burnt flavor.
- For texture troubleshooting: if shrimp are rubbery, they were overcooked; shorten cook time by 30–60 seconds per side next time.
- Use a nonstick or well-seasoned cast-iron skillet to get a good sear and easy cleanup.
- Avoid stacking shrimp in the pan; crowding causes steaming and soggy texture.
- Taste and adjust seasoning at the end—Cajun blends can vary widely in salt and heat.
- For a richer sauce, finish with a small pat of cold butter off the heat and swirl to emulsify until glossy.
Also, for a complementary garlic-butter profile with a different protein, check this guide to Cajun garlic butter steak bites to see comparable seasoning techniques.
Storage & Freezing for Cajun Shrimp with Garlic Butter Sauce
Fridge storage: Cool shrimp to room temperature quickly, then store in an airtight container. Keep in the refrigerator up to 2 days for best texture and flavor.
Freezer storage: Not recommended for cooked shrimp in butter for long-term quality, but you can freeze for up to 1 month. Use a freezer-safe container or heavy-duty freezer bag and remove as much air as possible.
Thawing: Thaw frozen shrimp overnight in the refrigerator; reheat gently to avoid overcooking. Do not thaw at room temperature.
Reheating: Reheat in a skillet over low-medium heat with a splash of water or extra butter to loosen the sauce. Heat just until warm—about 2–3 minutes—to prevent rubberiness.
Containers & times: Use glass or BPA-free plastic airtight containers for fridge storage and vacuum-sealed bags for freezing. Label with date and use freezer shrimp within 1 month for best flavor.
Variations & Substitutions for Cajun Shrimp with Garlic Butter Sauce
Garlic Butter Prawn Pasta
Toss the cooked shrimp and sauce into al dente linguine with a splash of reserved pasta water. The starch will make the sauce cling to the noodles and create a silky coating.
Spicy Cream Cajun Shrimp
Add 1/4 cup heavy cream after removing the pan from heat and stir to combine for a rich, velvety sauce. Expect a tamer heat and creamier mouthfeel that pairs well with crusty bread.
Citrus-Herb Shrimp (lower spice)
Skip or halve the Cajun seasoning and add extra lemon zest plus chopped basil and parsley. This yields a brighter, herb-forward dish with less heat and more citrus brightness.
Sheet Pan Cajun Shrimp and Vegetables
Toss shrimp and sliced bell peppers with melted butter and Cajun seasoning, then roast at 425°F for 8–10 minutes. This one-pan method yields slightly roasted vegetables and a hands-off cooking style.
Frequently Asked Questions About Cajun Shrimp with Garlic Butter Sauce
How long should I cook shrimp so they don’t get rubbery?
Cook shrimp just until they turn pink and opaque, typically 2–3 minutes per side for medium-large shrimp. Timing varies by size; pull them off when they form a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked and will be rubbery.
Can I make the sauce ahead of time?
You can prepare the garlic-butter base ahead, cool it, and refrigerate for up to 48 hours. Reheat gently and add the shrimp directly to the warmed sauce to finish; however, the freshest texture comes from cooking shrimp just before serving.
What shrimp size is best for this recipe?
Jumbo or large shrimp (16–20 or 21–25 count per pound) are ideal because they cook quickly but still feel substantial. Smaller shrimp cook even faster and can become tougher if overdone, so reduce cook time accordingly.
Is Cajun seasoning very spicy?
Cajun seasoning can range from mild to hot depending on the blend and amount of cayenne used. Start with 1 tablespoon as written and adjust up or down after tasting. You can also make a milder version by reducing cayenne and increasing smoked paprika.
Can I use frozen shrimp?
Yes—frozen shrimp are fine if fully thawed and patted dry before cooking. Remove excess moisture with paper towels to ensure proper searing. Thaw overnight in the fridge or quickly under cold running water in a sealed bag.
Final Thoughts on Cajun Shrimp with Garlic Butter Sauce
This Cajun Shrimp with Garlic Butter Sauce is a quick, flavor-packed recipe that elevates weeknight dinners with minimal effort. If you liked it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Cajun Shrimp with Garlic Butter Sauce
Ingredients
For the shrimp
- 1 pound shrimp, peeled and deveined Use firm, translucent shrimp with a fresh ocean scent.
- 1 lemon Juice of 1 lemon Adds brightness to the sauce.
- 4 tablespoons butter Use unsalted; European-style butter yields creamier mouthfeel.
- 4 cloves garlic, minced Fresh garlic works best for flavor.
- 1 tablespoon Cajun seasoning Adjust the amount to taste.
- to taste Salt and pepper Season according to preference.
- for garnish Chopped parsley Adds freshness and color.
Instructions
Preparation
- Melt the butter in a large skillet over medium heat until it begins to foam.
- Add the minced garlic and sauté until fragrant, about 1 minute, stirring constantly.
- Stir in the Cajun seasoning and mix well for 15-30 seconds.
- Add the shrimp in a single layer and cook for 2-3 minutes on each side until they are pink and opaque.
- Season with salt, pepper, and lemon juice, then stir to coat.
- Remove from heat and garnish with chopped parsley.
- Serve immediately over rice or pasta.
