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Spicy and succulent, this Cajun shrimp transforms simple ingredients into a bold, flavorful meal in just 15 minutes. Perfect for busy weeknights when you want restaurant-quality taste without the fuss.
Essential Ingredients:
- Large shrimp (21-25 count): Choose deveined for easy prep
- Creole seasoning: Provides authentic Cajun flavor
- Fresh garlic: Essential for depth
- Butter and olive oil: Creates rich sauce
- Fresh lemon: Brightens flavors
The quality of your Creole seasoning matters - Tony Chachere's provides the most authentic flavor profile.
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Detailed Instructions:
- Prepare Shrimp
- Pat shrimp completely dry
- Remove tails if desired
- Season generously with Creole spice
- Let rest while pan heats
- Heat Pan
- Use large skillet over medium-high
- Combine butter and oil
- Wait until butter stops foaming
- Add minced garlic
- Cook Shrimp
- Add in single layer
- Cook 2-3 minutes per side
- Watch for pink color
- Don't overcrowd pan
- Finish Dish
- Remove immediately when done
- Toss with pan sauce
- Adjust seasoning
- Serve hot
My secret is adding a touch of butter at the very end - it creates a silky, restaurant-style finish.
Perfect Pairings:
Serve over creamy grits, rice, or pasta to soak up the flavorful sauce.
Storage Tips:
Best enjoyed fresh but keeps 2 days refrigerated. Reheat gently to prevent toughening.
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Chef's Tips:
- Use largest shrimp available
- Keep pan hot but not smoking
- Season in layers for best flavor
- Save shrimp shells for stock
After years of cooking Cajun cuisine, I've learned that respecting cooking times and temperatures ensures perfectly tender, flavorful shrimp every time.
Frequently Asked Questions
- → What size shrimp works best?
- Large or jumbo shrimp (21-25 count) work best for even cooking.
- → Can I use frozen shrimp?
- Yes, thaw overnight in fridge or in cold water before cooking.
- → How to tell when shrimp is done?
- Cook until they turn pink and white. Remove immediately to prevent overcooking.
- → What to serve with it?
- Rice, pasta, or crusty bread to soak up the sauce.
- → Can I make it less spicy?
- Use less Creole seasoning or substitute with mild cajun seasoning.