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Buttery Creole Shrimp
Buttery Creole Shrimp features perfectly cooked tender shrimp that is bathing in garlic butter! Ready to enjoy in just 20 minutes!
A FAST SHRIMP APPETIZER OR DINNER
You’ll love how quick this Buttery Creole Shrimp appetizer or light dinner can be tossed together. This Cajun inspired dish is the perfect balance of butter, garlic, fresh herbs and spices. I am always thinking of new ways to make shrimp. You don’t always want it fried and have to put a lot of work into it. If you are tired of the same ole, same ole shrimp recipes, this is one you absolutely must try! I promise everyone will go nuts for it!
FREQUENTLY ASKED QUESTIONS:
What should I serve with Buttery Creole Shrimp? This Cajun Shrimp goes great with some crusty Garlic Bread or some homemade Skillet Cornbread. The crusty bread is a necessity to soak up all that flavorful sauce. The shrimp would also go great with some Corn on the Cob or Green Beans. You could also serve it over pasta or rice. What else can I use if I don’t want to use the beer? If you don’t have beer or don’t want to use it, swap it out for white wine, chicken stock, seafood stock, or vegetable stock instead. Can I use dried herbs instead? Yes, if you don’t have fresh herbs on hand, just use one third of the amount of dried herbs. Can I use different sized shrimp? Any size shrimp will work, I just like to use the colossal size when making an appetizer. And, you could choose shrimp that still has the shell-on and just have your guests pee; the shrimp when they eat them. Why isn’t my butter sauce smooth? Typically this happens if you don’t use COLD butter. It’s crucial to be cold and needs to be kept cut up in the fridge until you are ready to add it. How should I store leftover shrimp? Creole Shrimp should be stored in an airtight container and can be kept for up to 2 days in the fridge. Keep leftovers longer by freezing for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
fresh chopped thyme and finely chopped rosemary – see my Frequently Asked Questions above about substituting with dried herbs. I will say, I’ve tried it with dried herbs and while it was fine, nothing gave it quite the flavor explosion as the fresh herbs.
onion powder
creole seasoning – I prefer Tony Chachere’s or Slap Ya Mamas.
black pepper
smoked paprika – if all you have is regular paprika, that is fine. I like the light smokiness this adds to the party though.
unsalted butter – because the creole seasoning has salt in it already, I went with unsalted butter but you could use salted. It doesn’t add a lot of salt to the dish.
cloves garlic – freshly minced here. I know jarred garlic is so popular and easy and I do like it for other dishes but there is truly nothing like fresh garlic with this shrimp. Sometimes the jarred stuff can add a slightly tangy flavor to sauce.
colossal shrimp – peeled with the tail on (deveining shrimp is a personal preference so I will leave this up to you.)
lager beer – or you can use chicken stock, seafood stock, or vegetable stock
Worcestershire sauce – there’s no substitute for this. Don’t try to use soy sauce – it’s not the same.
lemon juice and lemon zest– this needs to be a fresh lemon. Don’t use the bottled lemon juice. You’re just doing yourself a disservice for how amazing this dish can be. The bottled stuff can really throw off the flavors.
HOW TO MAKE BUTTERY CREOLE SHRIMP:
In a small bowl, add the thyme, onion powder, creole seasoning, rosemary, pepper, and paprika, and set aside. Stir together to combine well. Set aside. In a large skillet over medium heat, add 3 Tablespoons of the butter and allow it to melt.
Once melted, add in the garlic and sauté for about 30 seconds (or until fragrant). Add the shrimp to the skillet. Sprinkle on the spice mixture and stir to combine. Cook for 2 minutes, stirring occasionally.
Pour the beer into the skillet and deglaze the pan. You just want to gently scrape the bottom of the pan in case there are any browned bits that have gotten stuck (this adds flavor to the food). Allow the beer to cook down for about a minute.
Next, add in the Worcestershire sauce, lemon juice, and lemon zest, and stir to combine. Simmer for about 2 minutes. Finally, add the remaining cold butter in two batches, stirring it in while it melts. This will help form a slightly creamy sauce.
Once all the butter has melted and the shrimp are fully cooked, it is ready to serve and enjoy!
CRAVING MORE RECIPES?
Shrimp and Grits
Shrimp Étouffée
Shrimp Po Boys
Shrimp Gumbo
Air Fryer Garlic Butter Shrimp
Crock Pot Shrimp Boil
Shrimp Tacos
Fried Panko Shrimp
Air Fryer Bacon Wrapped Shrimp
Air Fryer Bang Bang Shrimp
Shrimp Dip
Shrimp Enchiladas
One Pan Shrimp and Broccoli
Print
Buttery Creole Shrimp
Tender shrimp lathered in butter, garlic, and the perfect amount of creole seasoning and other spices to create the perfect appetizer or light dinner.
Course Appetizer, DinnerCuisine American
Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes
Servings 4 servings
Calories 348kcal
Author Brandie @ The Country Cook
Ingredients1 teaspoon fresh chopped thyme1 teaspoon onion powder1 teaspoon creole seasoning½ teaspoon fresh finely chopped rosemary½ teaspoon black pepper¼ teaspoon smoked paprika½ cup (1 stick) unsalted butter, cut into Tablespoons (divided use)4 cloves garlic, minced1 ½ pounds colossal shrimp, peeled and tail on (you can devein the shrimp if you prefer)¼ cup lager beer (or chicken stock, seafood stock, vegetable stock)2 Tablespoons Worcestershire sauce1 Tablespoon freshly squeezed lemon juicezest of half a lemon
InstructionsIn a small bowl, add 1 teaspoon fresh chopped thyme, 1 teaspoon onion powder, 1 teaspoon creole seasoning, 1/2 teaspoon fresh finely chopped rosemaryrosemary 1/2 teaspoon black pepper and 1/4 teaspoon smoked paprika. Stir together to combine well. Set aside. In a large skillet over medium heat, add 3 Tablespoons butter and allow it to melt. Once melted, add in 4 cloves garlic, minced and saute for about 30 seconds (or until fragrant). Add 1 1/2 pounds colossal shrimp, peeled and tail on to the skillet. Sprinkle on the spice mixture and stir to combine. Cook for 2 minutes, stirring occasionally. Pour 1/4 cup lager beer into the skillet and deglaze the pan. You just want to gently scrape the bottom of the pan in case there are any browned bits that have gotten stuck (this adds flavor to the food). Allow the beer to cook down for about a minute. Next, add in 2 Tablespoons Worcestershire sauce, 1 Tablespoon freshly squeezed lemon juice and zest of half a lemon and stir to combine. Simmer for about 2 minutes. Finally, add the remaining 5 Tablespoons butter in two batches, stirring it in while it melts. This will help form a slightly creamy sauce. Once all the butter has melted and the shrimp are fully cooked, it is ready to serve and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 348kcal | Carbohydrates: 6g | Protein: 24g | Fat: 25g | Sodium: 1.078mg | Fiber: 1g | Sugar: 1g
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