Buttery Creole Shrimp

Name: Buttery Creole Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 teaspoon fresh chopped thyme; 1 teaspoon onion powder; 1 teaspoon creole seasoning; 1/2 teaspoon fresh finely chopped rosemary; 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika; 1/2 cup (1 stick) unsalted butter, cut into Tablespoons ((divided use)); 4 cloves garlic, minced; 1 1/2 pounds colossal shrimp, peeled and tail on ((you can devein the shrimp if you prefer)); 1/4 cup lager beer ((or chicken stock, seafood stock, vegetable stock)); 2 Tablespoons Worcestershire sauce; 1 Tablespoon freshly squeezed lemon juice; zest of half a lemon

JUMP TO RECIPE

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!

A pile of Buttery Creole Shrimp on a platter.

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.

Looking down on a bowl of Buttery Creole Shrimp.

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.

Colossal shrimp, lager beer, thyme, creole seasoning, onion powder, fresh rosemary, black pepper, smoked paprika, unsalted butter, garlic cloves, Worcestershire sauce, lemon juice and lemon zest.

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.

A bowl of spices and a pan with melted butter.

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.

A skillet with melted butter and garlic and a skillet with shrimp and seasoning.

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.