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Cajun Comfort
Cajun Garlic Butter Shrimp
Quick Cajun garlic butter shrimp seared in a smoky, buttery garlic sauce — ready in 20 minutes.
RECIPE AT A GLANCE
10
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Cooking the shrimp just until pink keeps them tender and sweet. Building the garlic butter in the same pan turns the seared flavor into a quick sauce.
Ingredients
Protein
• 1¼ lb large shrimp, peeled and deveined
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon fresh lemon juice
Topping
• 2 tablespoons chopped fresh parsley
• lemon wedges, for serving
How to Make It
1
Pat the shrimp dry and toss with Cajun seasoning and smoked paprika.
2
Heat olive oil in a skillet over medium-high. Sear shrimp 1 to 2 minutes per side until pink, then transfer to a plate.
3
Lower heat to medium and melt the butter. Add garlic and cook 30 seconds.
4
Stir in broth and lemon juice and simmer 1 minute.
5
Return the shrimp and toss to coat.
6
Top with parsley and serve with lemon wedges.
How to Make It
1
Pat the shrimp dry and toss with Cajun seasoning and smoked paprika.
2
Heat olive oil in a skillet over medium-high. Sear shrimp 1 to 2 minutes per side until pink, then transfer to a plate.
3
Lower heat to medium and melt the butter. Add garlic and cook 30 seconds.
4
Stir in broth and lemon juice and simmer 1 minute.
5
Return the shrimp and toss to coat.
6
Top with parsley and serve with lemon wedges.
Ingredients
Protein
• 1¼ lb large shrimp, peeled and deveined
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon fresh lemon juice
Topping
• 2 tablespoons chopped fresh parsley
• lemon wedges, for serving
Storage & Reheat
Store:
Store up to 2 days.
Reheat:
Reheat gently on the stovetop just until warm so the shrimp stay tender.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Have everything ready before the shrimp hit the pan — they cook in just a few minutes.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do I serve it?
Over rice, pasta, grits, or with crusty bread to soak up the butter.
Fresh or frozen shrimp?
Both work; thaw frozen shrimp and pat dry so they sear instead of steam.
What size shrimp?
Large or jumbo shrimp stay juicy and are easy to cook evenly.
Quick Fixes
Shrimp rubbery: pull them the moment they turn pink and curl.
Want more sauce: add an extra tablespoon of butter and a splash of broth.
More heat: add cayenne or red pepper flakes.
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