Spicy Cajun Shrimp is a one-pan wonder that brings the bold, smoky flavors of the South straight to your table. From the pages of Salt Hank’s cookbook, this We Cook Books recipe transforms a seafood classic into a Cajun-inspired feast full of heat and flavor.
Juicy shrimp bathe in a rich, spiced butter sauce packed creole seasoning, creating a perfect balance of warmth and depth. The aromatics sizzle and caramelize as they coat every shrimp, making each bite a fiery yet satisfying burst of flavor.
This dish invites you to embrace creative seasoning—there’s no precise formula here. Toss, stir, and taste as you go, knowing that peeling the shrimp at the end will reveal layers of spice-soaked goodness. It’s casual cooking with maximum impact, making it a go-to for weeknights and gatherings alike.
56 g (½ stick) unsalted butter
28 g (4 tablespoons) all-purpose flour
4 garlic cloves, thinly sliced
340 g (¾ pound) unpeeled jumbo shrimp
½ cup packed roughly chopped fresh parsley
Juice of ½ fresh lemon, plus more for seasoning
2 g (¾ tablespoon) Tony Chachere’s Creole Seasoning
0.5 g (¼ teaspoon) red chili flakes
Some good bread to mop up the juices
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