Cajun Skillet Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels to remove excess moisture. Place shrimp in a bowl and toss with olive oil so seasonings adhere.

In a small bowl, combine Cajun seasoning, smoked paprika, kosher salt, and black pepper. Sprinkle the seasoning mix over the oiled shrimp and toss until evenly coated.

Heat a large cast-iron or heavy skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and 2 tablespoons of butter, swirling to coat the pan.

Add the seasoned shrimp in a single layer, leaving a little space between pieces. Sear without moving for 1 minute to develop a crust, then flip and cook 30–60 seconds more until shrimp are opaque and just cooked through (internal temp ~120–125°F/49–52°C). Remove shrimp to a plate and tent with foil to keep warm.

Reduce heat to medium. In the same skillet, add the remaining 2 tablespoons butter. Add minced garlic and minced shallot and cook, stirring constantly, about 30–45 seconds until fragrant and slightly softened—do not brown the garlic.

Stir in the lemon juice, Worcestershire sauce, and hot sauce (if using). Scrape up any browned bits from the bottom of the skillet with a wooden spoon; these add flavor to the sauce.

Return the cooked shrimp to the skillet and toss in the garlic butter for 30 seconds to coat and warm through. Remove from heat and stir in chopped parsley.

Taste and adjust seasoning: add a pinch more salt, a squeeze of lemon, or extra hot sauce as desired.

Serve the Cajun skillet shrimp immediately with lemon wedges and a garnish of chopped green onions. Offer crusty bread for dipping in garlic butter or spoon over cooked rice for a complete meal.