Garlic Butter Cajun Shrimp

Plump shrimp seared to perfection, coated in a dark red spiced butter. Fresh lemon cuts through the heat and the richness of the browned butter.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 396
• Protein: 32 g
• Carbs: 11 g
• Fat: 22 g

Ingredients

• 600 g Shrimp ( peeled and deveined )
• 4 piece Garlic ( finely minced )
• 1 piece Onion ( finely diced )
• 60 g Salted butter
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Sweet paprika
• 1 tsp Cayenne pepper
• 1 tsp Thyme
• 1 tsp Oregano
• 2 tbsp Extra virgin olive oil
• 1 tbsp Cajun spice mix

Instructions

1. Marinade preparation

   In a mixing bowl, combine the shrimp with olive oil, Cajun spice mix, paprika, cayenne, thyme, and oregano. Each shrimp should be bright red and evenly coated.

2. Searing the shrimp

   Heat a skillet over high heat. Add the shrimp without overcrowding. When they become opaque and form a 'C' shape, flip them to sear the other side.

3. Brown butter finish

   Add the onion and garlic. Stir in the salted butter. When the butter foams and smells nutty, drizzle with lemon juice to deglaze the juices.

Chef's tips

• Do not overcrowd the pan, or the shrimp will boil in their juices instead of searing.
• As soon as the shrimp forms a 'C', it's cooked. If it forms an 'O', it's overcooked and will be rubbery.

Storage

Store for up to 2 days in the fridge. Reheat very quickly in a pan with a splash of water to avoid drying out the meat.