If you want a quick, easy, and flavorful seafood dinner dish, I highly recommend this Cajun Shrimp Scampi! Not only is this recipe uncomplicated, but it brings the perfect balance of citrus, salt, spice, and herbs to the palate.
As a mom on-the-go who doesn’t settle for boring food, I love a flavor-packed dinner like this that requires just 25 minutes, 7 ingredients, and one pan (yes, it’s easy to clean up, too!).
Cajun seasoning is one of my secret weapons in the kitchen! I use it often to quickly pump up the volume on the salt and spice. It’s one of the easiest ways to brings bold taste with a single ingredient (see also: 4-Ingredient Cajun Salmon).
Cajun Shrimp Scampi Ingredient Highlights
For the shrimp, I usually go with fresh large white deveined shrimp. If you are using frozen shrimp, make sure it’s thawed completely before you start.
I recommend you use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay.
I like to use fresh lemon because I use the extra to serve the shrimp scampi with lemon wedges. Usually, I get enough lemon juice out of half of a lemon.
I love to make my own homemade blend of Cajun seasoning, as it’s something I use a lot in my cooking. It’s important to know that different blends will vary drastically on their salt and spice level.
The teaspoon of seasoning called for in this recipe is perfect for a milder seasoning. If you’re using a blend that’s heavy on salt and spice (Slap Ya Mama for example), you may want to reduce the amount of seasoning you add.
Shrimp Scampi with Cajun Seasoning Tips and Tricks
How I Season Cajun Shrimp
Peel your shrimp if necessary. I kept on the tails for the photographs, but most of the time I peel them completely so they’re easier to eat.
As with all of my shrimp recipes, I recommend you pat the shrimp dry before you season it to absorb some of the moisture.
Reducing excess moisture will do two great things for your shrimp: 1) it will help to avoid a mushy texture when its cooked and 2) it will help the Cajun seasoning adhere to the shrimp.
How I Easily Make Spicy Shrimp Scampi in Just One Pan
Once your shrimp is prepped, you’ll want to peel and mince your garlic and chop your parsley as well.
Add the minced garlic and half of the butter to the pan. Cook your garlic until soft and fragrant before adding the shrimp. Sear the shrimp for just one minute on each side to get a nice outer texture and to lock in the Cajun seasoning.
Then, add the wine and lemon juice and bring to a simmer. Cook for about 5 minutes before lowering the heat and adding the rest of the butter and the parsley.
Once the butter melts and integrates, your shrimp scampi is ready! You can opt to simmer it a little longer if you want it to thicken further.
Usually, if I’m serving this scampi with pasta, I keep it thin so it’s easy to toss with the pasta. If I’m serving it with toasted bread, I like to thicken it further.
You can also add a little heavy cream at the end if you want a creamy texture here (like in this Creamy Shrimp Scampi)!
How to Properly Store and Reheat Leftover Cajun Shrimp Scampi
This easy shrimp dinner dish will last for 4-5 days in an airtight container in the fridge. The best way to reheat it is actually in the oven!
Add the shrimp and scampi sauce to a baking dish and cover with aluminum foil. If you already mixed it with pasta or rice, throw that in there, too.
Cook for 15-20 minutes at 350°F until both the pasta and shrimp are thoroughly heated. If it seems too dry, add some vegetable broth or extra white wine.
Alternatively, you can always reheat it over the stove or in the microwave, but this does tend to make the shrimp a little rubbery.
25-Minute Cajun Shrimp Scampi
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- ½ pound large or jumbo white shrimp (deveined)
- 1 teaspoon Cajun seasoning
- 4 cloves garlic
- 4 tablespoons unsalted butter, 2 tablespoons at a time
- ½ cup fresh parsley
- 2 tablespoons lemon juice (1 lemon = about 4 tablespoons juice)
- ¾ cup dry white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay, preferably at room temperature)
Instructions
- Peel the shrimp and pat it dry with a paper towel. Season it generously on both sides with the Cajun seasoning.½ pound large or jumbo white shrimp, 1 teaspoon Cajun seasoning
- Peel and mince the garlic. To a large pan, add 2 tablespoons of butter and the minced garlic over medium heat. Allow the butter to melt completely and cook the garlic until it's nice and fragrant.4 cloves garlic, 4 tablespoons unsalted butter, 2 tablespoons at a time
- Add the shrimp to the butter and garlic still over medium heat and cook for 1 minute on each side.
- Add the white wine and lemon juice and bring to a simmer (turn the heat up if necessary!). Simmer for about 5 minutes until the shrimp is completely cooked and wine starts to reduce.¾ cup dry white wine, 2 tablespoons lemon juice
- Turn the heat to low and chop your parsley. Add the rest of the butter and the chopped parsley and cook until butter is melted and combined. If you want your sauce thicker, you can cook for an additional 5 minutes. Serve with toasted bread, over pasta, or over rice. Enjoy!½ cup fresh parsley, 4 tablespoons unsalted butter, 2 tablespoons at a time
Pro Tips
- Please note, different Cajun seasoning blends vary greatly in their salt and spice level. Season your shrimp accordingly.
- If you are using frozen shrimp, make sure they are defrosted before starting this recipe. You can defrost your shrimp in the refrigerator for 24 hours or by placing the frozen shrimp in a sealed storage bag and submerging it in a bowl of cold water for about 45 minutes.
- You can add up to 1 pound of shrimp to this recipe without altering the amounts of the rest of the ingredients with similar results if you want more shrimp but the same amount of sauce. This is a great option if you’re serving it as a shareable appetizer with bread to dip. If you want a larger portion to serve with pasta, double the recipe as you normally would.
