Texas Gulf Shrimp Recipe

Pat the shrimp dry with paper towels. Place in a bowl and season with kosher salt, black pepper, and 1 tablespoon cajun seasoning. Toss to coat evenly. Let sit 10–15 minutes at room temperature while you prepare other ingredients.

Mince garlic and shallot, chop parsley and chives, and cut lemon into wedges.

Heat skillet

Place a large heavy skillet (cast iron recommended) over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Heat until butter foams and just begins to brown slightly (about 1–2 minutes).

Sauté aromatics

Add the minced shallot and sauté 1 minute until softened. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Cook shrimp

Spread the seasoned shrimp in a single layer in the skillet. Cook without moving for 60–90 seconds until edges turn pink and begin to curl. Flip shrimp and cook another 45–75 seconds until opaque and just cooked through (shrimp will be firm and slightly springy). Work in batches if necessary to avoid crowding.

Finish sauce

Push shrimp to the side of the pan. Add the remaining 2 tablespoons butter to the center of the skillet. When melted, stir in Worcestershire sauce, hot sauce, paprika, and fresh lemon juice. Let simmer 30 seconds to marry flavors and reduce slightly. Spoon the sauce over the shrimp to coat.

Taste and adjust seasoning: add remaining 1 teaspoon cajun seasoning if you want more heat, and adjust salt and pepper to taste.

Stir chopped parsley and chives into the shrimp and sauce. Remove skillet from heat.

Plate the Texas Gulf Shrimp and serve immediately with lemon wedges and crusty bread or steamed rice to soak up the sauce. Offer extra melted butter and hot sauce on the side if desired.