Cajun Garlic Skillet Butter Shrimp Recipe

Pat and season shrimp

Pat the shrimp dry with paper towels to remove excess moisture. In a medium bowl, combine smoked paprika, 1.5 tsp cajun seasoning, garlic powder, onion powder, kosher salt, and black pepper. Add the shrimp to the bowl, drizzle with 1 tbsp olive oil, and toss until evenly coated. Let sit for 10 minutes while you prepare the pan (or up to 30 minutes in the refrigerator).

Heat skillet and brown shallot

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 tbsp extra-virgin olive oil. When shimmering, add the minced shallot and cook, stirring, 1 to 1 1/2 minutes until fragrant and beginning to soften but not brown.

Add garlic and bloom spices

Add the minced garlic and the extra 1/2 tsp cajun seasoning to the pan. Cook, stirring constantly, about 30 seconds until garlic is fragrant. If using red pepper flakes, add them now.

Deglaze and create sauce

Pour in 1/4 cup white wine (or chicken broth) to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the liquid reduce for about 1 minute. Stir in 4 tbsp unsalted butter in two additions, allowing each to melt and emulsify into the sauce. Stir in 1 tsp hot sauce and 1 tbsp fresh lemon juice. Taste and adjust seasoning, adding a pinch more salt or cajun seasoning if needed.

Sear the shrimp

Push the sauce to one side of the pan (or temporarily transfer to a small bowl) and increase heat to medium-high. Add the marinated shrimp in a single layer to the hot portion of the skillet. Cook undisturbed 1 to 1 1/2 minutes until the underside turns pink and develops a slight sear. Flip the shrimp and cook another 1 to 1 1/2 minutes until opaque and just cooked through. Avoid overcooking — total cook time per shrimp should be about 2 to 3 minutes depending on size.

Combine shrimp and sauce

Return any sauce to the center of the skillet (if you set it aside) and spoon it over the shrimp. Add chopped parsley and sliced scallions, gently tossing so the shrimp are coated and the butter sauce emulsifies further. Remove skillet from heat.

Taste and finish with an extra squeeze of lemon if desired. Transfer shrimp and sauce to a serving dish or serve straight from the skillet. Garnish with additional parsley and scallion if desired, and serve immediately with lemon wedges and crusty bread, rice, or pasta to soak up the sauce.