Cajun Garlic Butter Shrimp (Cajun Head Style)

Cajun Garlic Butter Shrimp (Cajun Head Style)

Total Time:
20 minutes

Servings:
3–4

This Cajun Garlic Butter Shrimp is weeknight fast with restaurant-level flavor. Big butter, big garlic, and bold Cajun Head seasoning come together in one sizzling skillet. Serve it over rice, pasta, or with a side of Dirty Rice, and you’ve got a full Louisiana plate in under 20 minutes. This is the kind of dish that smells like a seafood spot but tastes like home.

Ingredients

Shrimp

• 1½ lb large shrimp, peeled and deveined

• 1–2 tbsp Cajun seasoning (divided)

• 1 tbsp olive or vegetable oil

Garlic Butter Sauce

• 4 tbsp (½ stick) unsalted butter

• 4–5 cloves garlic, minced

• Juice of ½ lemon (plus extra wedges for serving)

• 2–3 tbsp chicken stock or water (optional, to loosen sauce)

• 1 tsp smoked paprika (optional, for color and smoke)

Finish

• Fresh parsley or green onion, chopped

• Extra Cajun seasoning or cayenne to taste

• Salt and black pepper to taste

Instructions

1. Season the shrimp.
   Pat shrimp dry. Toss with 1 tbsp Cajun seasoning and a little black pepper. Let sit while you heat the pan.

2. Sear the shrimp.
   Heat oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly charred at the edges. Remove to a plate (they’ll finish in the sauce).

3. Make the garlic butter.
   Turn heat to medium. In the same pan, add butter. When melted, add garlic and cook 30–45 seconds until fragrant (don’t burn it).

4. Build the sauce.
   Add smoked paprika, a small splash of stock or water (if you want more sauce), and the juice of ½ lemon. Stir and let simmer 1–2 minutes.

5. Return the shrimp.
   Add shrimp back to the pan with any juices. Toss in the sauce 1–2 minutes until coated and heated through. Taste and adjust with more Cajun seasoning, salt, or cayenne.

6. Finish.
   Turn off heat. Sprinkle with parsley or green onion. Serve hot over rice, pasta, or with bread to soak up the sauce.

Cajun Head Tip

Don’t overcook the shrimp. Pull them as soon as they turn pink and curl slightly. They’ll finish in the hot sauce. Overcooked shrimp = rubbery. Perfectly cooked shrimp = juicy, snapping flavor.

Notes & Substitutions

• Use peeled tail-on shrimp for best look on camera/photos.

• Swap butter for ghee if you want nuttier flavor.

• Add a splash of white wine with the stock for extra depth.

• Great on: rice, pasta, grits, garlic bread, or over Dirty Rice.