Cajun Shrimp

Method

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1. Mix the seasoning ingredients in a small bowl.

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2. Pat the shrimp very dry and toss with the seasoning.

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3. Heat the oil in a large skillet over high heat until it shimmers.

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4. Add the shrimp in a single layer and sear 90 seconds without moving, until pink and browned underneath.

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5. Turn, add half the butter and the garlic and cook 60 seconds, until the shrimp are pink and curled into loose C shapes.

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6. Take off the heat and stir in the remaining butter, the lemon juice and the parsley until the butter melts into a sauce.

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7. Serve straight away with lemon wedges.

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Chef’s Tips

• Dry the shrimp. Wet shrimp steam and turn rubbery.
• Pull them the moment they form a loose C. A tight O means overcooked.
• Add the second spoon of butter off the heat so the sauce stays creamy.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Cheesy grits
• Steamed rice
• A crisp lager

Storage & Reheating

Best eaten immediately. Refrigerate up to 2 days and warm gently, or eat cold in a salad. Freezing spoils the texture.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.