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Kicking things up today with my 15 Minute Cajun Hot Honey Butter Shrimp. Peppery, smoky, garlicky, and buttery, this cajun style shrimp recipe is pan-seared with plenty of lemons and served with sweet and spicy southern-style hot honey. Spoon this buttery shrimp over creamy polenta with pan-seared peppers or sautéed spinach for a complete dish that’s so simple, and mouth-wateringly delicious. Major bonus? This honey garlic shrimp dinner is made in just about 15 minutes, using simple pantry ingredients. Perfect for busy nights when you just need something quick and delicious.
I hope you all had a lovely weekend and enjoyed some time celebrating your mom. Did you mix up some fun cocktails, bake a pie or a cake, have a family dinner via Zoom? Whatever you did, I hope you had a great weekend. Today’s post was meant to be a salad, and you’ll still be seeing that salad, probably later this week, but you know? After a very relaxed Mother’s Day weekend, that no one wanted to see end, this fun southern-inspired cajun shrimp just makes Monday a little more enjoyable.
So kickin’ southern style cajun shrimp it is.
The honest truth… was going to make something completely different with the two-pound bag of frozen shrimp in my freezer. But then at the last minute, I switched gears and I made this southern-inspired shrimp instead. It was my best idea of the week.
Yes, this shrimp is simple as can be and comes together in fifteen minutes flat. But don’t let that fool you, this skillet shrimp is such an incredibly flavorful meal.
Here’s how to make this cajun shrimp.
This is simple. First things first, if you enjoy cooking shrimp regularly, make sure your freezer is well-stocked with frozen shrimp. Having a few bags on hand will save you on nights when you need to cook something other than chicken, and you also need dinner fast.
Thaw out the shrimp and make sure to pat it dry before seasoning. This is key for a nice and crispy shrimp. In a small bowl, toss the shrimp with a good amount of cajun seasoning (you can use my homemade seasoning in the recipe notes, or store-bought). Then add a heavy pinch of black pepper.
Heat your skillet over high heat. Sear the heck out of those shrimps, then add in plenty of (salted) butter, garlic, and fresh thyme too. Oh and lemon! You can’t forget the lemon. And now, you’re done. YUP, that’s it. Simple – Simple.
AND SO GOOD.
Well wait, you need the sauce.
Yes, the sauce. It’s the reason I created this recipe. It’s inspired by the famous Nashville Hot Chicken and it’s the same sauce I use on my southern oven fried chicken. It’s spicy but balanced with a touch of sweetness. The classic way to add sweetness to this spicy sauce is with brown sugar, but I prefer using honey for better flavor and texture.
The shrimp has a bit of a kick, so the honey sauce is the perfect sweet balance…and it’s delicious. It’s one of my favorites sauces, and everyone else’s too. Which is why I’ve used it in both the chicken and this shrimp.
My serving suggestions.
I debated back and forth about whether to provide you with a side for this recipe. But in the end, I went with keeping it simple so you could take your pick of sides. But I want to at least provide you with my suggestions.
My choice of a side for this southern shrimp is extra creamy polenta. All you need is polenta, butter, and a pinch of black pepper. Sometimes I like to stir in fresh herbs or a little parmesan, either way, nothing can beat out a bowl of creamy polenta. Especially with such a saucy shrimp dinner like this one. It’s the BEST.
My second choice is steamed rice, but guys make the polenta. It takes ten minutes tops and it’s just so good.
For my veggies of choice? Pan seared red and orange bell peppers with spinach tossed in at the very end. I’d add a little fresh basil or thyme, then garnish with lemon. When the summer corn is in high season, that would be delicious too!
And there you have it, dinner is complete. All in probably twenty to thirty minutes time including cooking the shrimp. So do you see…this is the best idea for Monday night dinner. Then add a fun drink, I’d go with something bourbon, like maybe my blueberry smash. There’s no reason not to have an amazing Monday night, and this is how you do it up.
PS. I forget to add that you should serve this shrimp with crusty bread for scooping up all that amazing sauce. Really, it’s so delicious.
Looking for other quick-cooking shrimp dinners? These are all nice options…
Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles
Cajun Pepper Shrimp with Creamed Corn Orzo
Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce
Lastly, if you make this 15 minute cajun hot honey butter shrimp, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
15 Minute Southern Hot Honey Butter Shrimp.
Servings: 6
Calories Per Serving: 345 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds raw jumbo shrimp, peeled and deveined, tail-on or off
- 1 1/2 tablespoons cajun seasoning
- black pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 3-4 cloves garlic, minced or grated
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
- zest and juice from 1 lemon
Hot Honey
- 1/4 cup honey
- 2 tablespoons salted butter
- 1 teaspoon cayenne pepper using more or less to your taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- kosher salt
Instructions
- 1. Pat the shrimp dry, then toss with the cajun seasoning and a large pinch of pepper.2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the butter, garlic, thyme, and lemon zest. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turns a light golden brown, 1 to 2 minutes. Remove from the heat and stir in the lemon juice. 3. To make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt. 4. Serve the shrimp topped with flaky salt and drizzled with spicy hot honey sauce. I like to serve over polenta and/or with a side of crusty bread.
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
This post was originally published on May 11, 2020
This was a Home Run! Will make this again! Thank You
Thank you Julieann! xTieghan
This was easy and tasty! I didn’t heat my pan enough to sear the shrimp so they weren’t crispy, but next time… And I added some cut-up green beans and red bell pepper, which added color and crunch—and nutrition. The sauce adds another dimension, so be sure to make it. It was so good that I will try this recipe with chicken too!
Hi Karen!
I am so happy this turned out so well for you! Thank you for trying it!! xTieghan
Hi
Made this the other night and it was delicious. I didn’t have cayenne pepper, so I improvised with other spices. Just the right balance of sweet and spicy. I love polenta, it was the perfect partner for the shrimp. And we did have a side of sautéed spinach. I will be making this again?
That is amazing to hear! Thank you for trying this one, Annette! xTieghan
We loved this recipe so much. Best of all, I could not believe how quickly and easily this dish came together! Loaded with flavor…a little sweet, a little spicy, a little smokey…. YUM!
Thank you so much Elizabeth! xTieghan
Quick, easy, absolutely delicious. We will be definitely having this often.
Thank you so much Melissa! I am really glad this turned out so well for you! xTieghan
Would melting Mike’s Hot Honey with butter basically be the same thing as the sauce?
Hi Joyce,
Yes that would be very similar! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Had this for dinner tonight with salad and fresh bread – so much flavor with just the right amount of spice and sweet. Plus it’s so quick and simple. Looks like we have another winner! Thanks, Tieghan!
Thank you Stephanie!! I hope you continue to enjoy all of the recipes you try of mine! Thank you so much! xTieghan
Made this tonight for my husband with a creamy spinach and carrot polenta and he was in love! Will def make again.
That is so great to hear! Thank you so much for trying this one, Keylee! xTieghan
Amazing recipe.LOVED IT!
Thank you so much Amy! xTieghan
Hi Tieghan
This looks delicious ? and exactly the kind of simplicity I appreciate.Will be trying it soon. One quick question…You mentioned 2lb bag of shrimp but suggest 11/2 in recipe. Why not use whole bag? I find little bags of “stuff” jn my freezer simply accumulate and end up with freezer burn and pitched out.
Hi Roger,
You could totally use the full bag! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The spicier the better, if my face isn’t sweating it doesn’t count LOL
Haha thank you so much Tara! xTieghan
Can I cook this on the grill? Maybe add the butter when I take it off?
Hi Kim,
Yes that would work! I would just make the sauce on it’s own. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks great and I love the addition of the hot honey butter, I think it would really complement the flavor.
Thank you so much Melissa! xTieghan
Hi Tieghan,
The hot honey sauce for the chicken recipe is different- that has 6 TBL butter, 2 TBL honey and 2-3 tsps of cayenne pepper. Was it a misprint in the chicken recipe? I think the qtys here look better- more honey than butter and not quite so much cayenne- thoughts? thanks
Hi Leslie,
They are different recipes so I adjusted accordingly for the shrimp and then chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, Tieghan, I have a question. When you say “melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt,” are you doing that in the pan you used for the shrimp? A different pan? Over what kind of heat?
Hi Dee,
You are doing this in a operate pan over love heat. I hope you love the recipe, please let me know if you have any other questions! xTieghan