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Cajun Shrimp Skillet

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.
  • Makes
    4 servings


  • 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


  • In a large cast-iron or other heavy 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 until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.
Nutrition Facts
1/2 cup (calculated without grits): 186 calories, 10g fat (6g saturated fat), 160mg cholesterol, 505mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

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Average Rating:
  • mrscessna
    Mar 13, 2020

    This was a fantastic dish! Just the right spices.

  • Claudia
    Feb 22, 2019

    I omitted the red pepper flakes and the cayenne and substituted cajun seasoning...We loved it..served over white rice..

  • jkcoach98
    May 24, 2018

    This was delicious! Very tasty and easy to make. I served it over rice and my family loved it. Some members of my family thought it was a bit too spicy, so I will adjust those spices when I make this again.

  • Leo
    Jan 25, 2018

    my girlfriend made me this recipe and she put it in a PO BOY !!!!

  • apschwartz
    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.

  • Lisabroadman
    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!

  • maverickamy
    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!

  • caroleanderson
    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.

  • Dixie Rose
    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.

  • annrms
    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.