Succulent shrimp are simmered in a balanced Cajun honey butter sauce that brings together heat and sweetness. Serve these shrimp over creamy cheese grits for a comforting Southern meal.
If you love shrimp and crave sweet-and-spicy flavors, this recipe is perfect. I was raised in Mississippi, not far from New Orleans, so Cajun-inspired dishes are part of my kitchen. These shrimp are quick to prepare and packed with flavor.
The Cajun honey butter sauce is versatile and works well with many proteins and vegetables. I like to serve the shrimp over creamy cheese grits for a classic Southern pairing.
Ingredients You Need to Make This Recipe
- 1.5 pounds large shrimp — peeled and deveined. Tail-on or tail-off is fine; just be sure they’re peeled and deveined.
- Salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper — for seasoning the shrimp and the sauce.
- 2 tablespoons extra virgin olive oil — divided; one tablespoon to coat the shrimp and one for cooking. Vegetable or canola oil can be substituted.
Cajun Honey Butter
- 4 tablespoons unsalted butter — the base of the sauce for richness.
- ¼ cup honey — adds sweetness to balance the spice.
- Salt, onion powder, garlic powder, paprika, dried oregano, dried thyme, cayenne pepper — seasonings to build the Cajun flavor.
- Hot sauce (½–1 teaspoon) — a splash of hot sauce adds depth and a touch more heat; adjust to taste.
How to Make This Recipe
- Place the shrimp in a medium bowl. Add 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon cayenne. Toss to coat and set aside.
- In a small saucepan over medium-high heat, melt the butter. Stir in the honey, ½ teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne, and ½–1 teaspoon hot sauce. Stir until combined, then remove from heat.
- Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook 2–3 minutes until they begin to turn opaque. Pour the Cajun honey butter over the shrimp and cook another 3–5 minutes, stirring occasionally, until the shrimp are pink and opaque and the sauce is glossy.
- Transfer the shrimp to a serving plate and spoon the sauce from the skillet over them. Garnish with chopped fresh parsley if desired and serve immediately.
Variations and Substitutions
Use medium or jumbo shrimp if you prefer—just adjust cooking time. The Cajun honey butter is also excellent brushed on roasted vegetables, scallops, chicken, pork, or fish.
What to Serve With These Shrimp
My top recommendation is creamy cheesy Southern grits—shrimp and grits is a classic combination. Other good sides include sweet potato fries, roasted asparagus with honey and lemon, classic coleslaw, baked macaroni and cheese, or hushpuppies.
Make-Ahead and Storing Instructions
The Cajun honey butter can be made 1–2 days ahead and refrigerated in an airtight container. Leftover shrimp keep in the refrigerator for up to 3 days; reheat gently so the shrimp stay tender.
Recommended Tools for This Recipe
- Mixing bowls
- Small saucepan
- Medium nonstick skillet
- Wooden spoon or spatula
Recipe
Cajun Honey Butter Shrimp
Succulent shrimp cooked in a flavorful Cajun honey butter sauce with a pleasing balance of heat and sweetness. Serve over creamy cheese grits for a Southern-style meal.
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Cajun Honey Butter
- 4 tablespoons unsalted butter
- ¼ cup honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½–1 teaspoon hot sauce
Instructions
- In a bowl, toss shrimp with 1 tablespoon olive oil and the salt, pepper, paprika, garlic powder, onion powder, and cayenne. Set aside.
- Melt butter in a small saucepan over medium-high heat. Stir in honey and the remaining seasonings and hot sauce. Remove from heat when combined.
- Heat the other tablespoon of olive oil in a medium nonstick skillet over medium-high heat. Add shrimp and cook 2–3 minutes until they begin to turn opaque.
- Pour the Cajun honey butter over the shrimp and cook 3–5 more minutes until shrimp are pink and opaque and the sauce is glossy.
- Transfer to a serving plate, spoon sauce over the shrimp, garnish with chopped parsley if desired, and serve.
Notes
- You can use medium or jumbo shrimp; adjust cook times accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.