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Cajun Shrimp Skillet Recipe

Cajun Shrimp Skillet Recipe

There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth.—Mark Oppe, North Pole, Alaska
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 1/2 cup amber beer or beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon dried oregano
  • 1 pound uncooked large shrimp, peeled and deveined
  • Hot cooked grits, optional

Directions

  • 1. In a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. If desired, serve over grits. Yield: 4 servings.

Nutritional Facts

1/2 cup (calculated without grits): 186 calories, 10g fat (6g saturated fat), 160mg cholesterol, 505mg sodium, 3g carbohydrate (1g sugars, 0g fiber), 19g protein Diabetic Exchanges: 3 lean meat, 2 fat.

Reviews for Cajun Shrimp Skillet

Sort By :
MY REVIEW
apschwartz 250158
Reviewed Jul. 6, 2016

"This was too spicy for us. Realizing this is how Cajun shrimp is supposed to be, this is just a preference (or rather lack of) on my part. If I were to make it again I would definitely leave out either the cayenne or the crushed red pepper flakes or both."

MY REVIEW
Lisabroadman 221235
Reviewed Feb. 23, 2015

"I made this for dinner last night. Wow!! They loved it and wished there was more! It definitely has some fire to it, but they cannot wait for me to make it again!"

MY REVIEW
maverickamy 217613
Reviewed Jan. 11, 2015

"Doubled the recipe for company... wished I had TRIPLED it! They gobbled it down! VERY good, fast cooking. I used beef broth instead of the beer and offered the Cayenne at the table rather than adding it in, as I wasn't sure of my guests' taste for spicy. The dish without cayenne is equally good, has more of an Italian flair to it! I can't say which version I preferred! Served both Grits and Couscous. This dish is a WINNER!"

MY REVIEW
caroleanderson 217114
Reviewed Jan. 6, 2015

"Delicious and so easy and quick to put together. I used the shrimp to top a large salad and it was awsome. The spice amounts were balanced perfectly. I will definitely make this again and perhaps serve it with rice the next time."

MY REVIEW
Dixie Rose 197311
Reviewed Mar. 11, 2014

"Delicious! I did find I needed longer cooking time for the uncooked shrimp but they were not tough and we loved the spice."

MY REVIEW
annrms 185179
Reviewed Mar. 9, 2014

"This recipe is fantastic! It was easy to make once you had everything mise en place. DH & I enjoyed it and would make it again. We used Blue Moon Ale and I subbed Smart Balance margarine for the butter. We had it with a whole grain pilaf instead of grits."

MY REVIEW
DLiposchak 112237
Reviewed Jan. 27, 2014

"This recipe was delicious. I used a light beer(that's all I had)... and it worked fine to me. I make it with garlic-parm seasoned grits as suggested!!! Fantastic!!!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.