This flavorful cajun shrimp recipe has a perfectly spicy kick and makes an easy dinner when served over rice or pasta.
Prep Time5 minutesmins
Cook Time8 minutesmins
Total Time13 minutesmins
Course: Main Course
Keyword: Cajun Shrimp Recipe
1poundsdeveined shrimp,21 to 25 frozen jumbo peeled (thawed)
3tablespoonssalted sweet cream butter
1tablespoonextra virgin olive oil
2tablespoonscreole seasoning,I used Tony Chachere’s Original Creole Seasoning
Cut the tails off of the shrimp if the thawed shrimp still has the tails attached.
Use paper towels to pat dry the thawed shrimp.
Add the butter and olive oil to a 12-inch skillet over medium-high heat. Stir occasionally until the butter is completely melted.
Add the shrimp and minced garlic. Stir occasionally until the shrimp is a dark pink color and cooked through.
Sprinkle the creole seasoning over the cooked shrimp, and stir until completely coated. Serve immediately.
You can thaw the shrimp overnight in the refrigerator or in an extra large bowl in cold water.
To easily remove the tails, pinch the tail where it meets the body of the shrimp and gently pull.
It’s easy to overcook the shrimp, and this will make them rubbery. Shrimp cooks fast and will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.