Spicy Cajun Shrimp Recipe – Sweet Chili & Garlic Butter

Last Updated on 4 months by Neha Deshmukh

Spicy Cajun Shrimp Recipe – Sweet Chili & Garlic Butter

Hey everyone! If you’re anything like me, you’re always on the lookout for a recipe that’s bursting with flavour, comes together quickly, and feels a little bit special. This Spicy Cajun Shrimp recipe is exactly that. I first made this for a little New Year’s Eve get-together, and it was a total hit – everyone raved about the sweet, spicy, garlicky sauce! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t your average shrimp dish. The combination of Cajun spices, sweet chili sauce, and a generous knob of butter creates a sauce that’s seriously addictive. It’s a little bit sweet, a little bit spicy, and totally satisfying. Plus, it’s ready in under 30 minutes, making it perfect for weeknights or when you’re entertaining.

Ingredients

Here’s what you’ll need to make this delicious Cajun Shrimp:

• 500 grams Large shrimps
• 2 tbsp Olive oil
• 5 tbsp Unsalted butter
• 8-10 Garlic cloves
• 2 tbsp Sweet chilli sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp Red chili sauce
• 2 cups Shrimp stock
• 2 tsp Cajun seasoning
• 0.5 tsp Salt
• 0.5 Lemon (juice)
• Fresh parsley, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Cajun Seasoning: You can absolutely buy pre-made Cajun seasoning, but I highly recommend making your own! It’s so easy, and you can adjust the heat level to your liking. A good blend includes thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, black pepper, and paprika.
• Worcestershire Sauce: This adds a lovely umami depth to the sauce. Look for a good quality Worcestershire sauce – it really makes a difference. If you’re vegetarian, there are vegan Worcestershire sauce options available now too!
• Shrimp Stock: Using shrimp stock instead of water or chicken stock elevates the flavour immensely. You can find it pre-made in some supermarkets, or you can easily make your own by simmering shrimp shells with vegetables and herbs. Honestly, it’s worth the effort!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the Cajun seasoning sorted if you’re making your own. Just mix all the spices together in a small bowl and set aside.
2. Peel and devein your shrimp, leaving the tails on for a nice presentation.
3. Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the minced garlic and sauté for about a minute, until fragrant. Don’t let it burn!
4. Add the shrimp to the skillet and cook for about 2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
5. Add the remaining olive oil to the skillet. Now for the sauce! Stir in the sweet chili sauce, Worcestershire sauce, and red chili sauce.
6. Pour in the shrimp stock and bring the mixture to a boil.
7. Return the shrimp to the skillet. Sprinkle with the Cajun seasoning and salt. Give everything a good stir to coat the shrimp evenly.
8. Now, add the remaining butter, a piece at a time, while stirring continuously. This creates a beautiful, emulsified sauce.
9. Once the butter is melted and the sauce is glossy, remove the skillet from the heat. Squeeze in the juice of half a lemon and mix well.
10. Garnish with fresh parsley and serve immediately over white rice.

Expert Tips

• Don’t overcook the shrimp! Overcooked shrimp are rubbery and tough. You want them to be just cooked through.
• Taste the sauce as you go and adjust the seasoning to your liking.
• For a richer sauce, use more butter!

Variations

• Spice Level Adjustments: If you like things really spicy, add a pinch of cayenne pepper or a dash of your favourite hot sauce to the sauce. If you prefer a milder flavour, reduce the amount of Cajun seasoning or red chili sauce.
• Shrimp Size Variations: I love using large shrimp (around 21-25 count per pound), but you can use any size you prefer. Just adjust the cooking time accordingly.
• Festival Adaptations: This recipe is amazing as an appetizer for parties! Serve the shrimp with toothpicks and a side of dipping sauce. It was a huge hit at my New Year’s Eve party!

Serving Suggestions

This Cajun Shrimp is fantastic served over:

• Fluffy white rice (my go-to!)
• Quinoa
• Pasta
• Zucchini noodles (for a low-carb option)

A side of steamed vegetables, like broccoli or green beans, also complements the dish beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The sauce might thicken upon refrigeration, so you may need to add a splash of water or stock when reheating.

FAQs

• Is this recipe gluten-free? Yes, it is! Just double-check that your Worcestershire sauce is gluten-free, as some brands contain barley.
• Can I use frozen shrimp? Absolutely! Just make sure to thaw the shrimp completely and pat it dry before cooking.
• What can I substitute for Worcestershire sauce? If you don’t have Worcestershire sauce, you can use a combination of soy sauce and a splash of vinegar.
• How do I adjust the spice level? As mentioned earlier, adjust the amount of Cajun seasoning, red chili sauce, or add a pinch of cayenne pepper to control the heat.
• What is the best type of rice to serve with this? Basmati rice is a lovely choice – it’s fragrant and fluffy. Jasmine rice also works well.

Enjoy! I hope you love this recipe as much as my family and I do. Let me know in the comments if you give it a try!