Cajun Shrimp

Cajun Shrimp

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Cajun Shrimp

Cajun Shrimp

Prep Time 10 minutes
Cook Time 20 minutes
Servings 6


  • 1/2 pound butter (2 sticks)
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup Louisiana hot sauce - more if you like it spicy!
  • 2 cloves garlic - minced
  • 2 pounds large shrimp (raw and deveined peeled or unpeeled)
  • 3 lemons
  • 1/4 cup chopped Italian parsley


  • Preheat oven to 400 degrees. In a saucepan, melt butter. Stir in Worcestershire sauce, juice from half a lemon, hot sauce and garlic. Stir to combine. Remove from heat.
  • Place shrimp in a casserole dish.
  • Pour butter sauce over shrimp and toss to coat.
  • Toss a few lemon slices in with the shrimp. 
  • Bake shrimp covered in foil for 15 to 30 minutes, or until the shrimp turn pink, stirring twice.
  • Serve warm shrimp with parsley on top, fresh lemon wedges, extra hot sauce and crusty French bread for dipping in the sauce.


This makes a great appetizer or even a fun dinner served with a big salad! In the summer I do this on a grill in a foil pan. No need to even cover it with foil. The minute the shrimp turns pink, it’s done! It’s so good! Always a hit! Make sure to serve with plenty of napkins! Serves 8 as an appetizer.  Serves 4 to 6 if it’s dinner.   


Calories: 400kcal | Carbohydrates: 8g | Protein: 22g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 1403mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1458IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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