Garlic Black Pepper Shrimp aka Cajun Butter Shrimp

4 servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
5.0/5 (3)
Garlic Black Pepper Shrimp aka Cajun Butter Shrimp
From aquaculture.com - There are three species of gulf shrimp that have worldwide commercial importance: pink, gulf white, and brown. Brown shrimp constitute nearly half of the United States shrimp harvests. Gulf shrimp, unlike other varieties of shrimp, do not survive well in captivity and thus are not cultured. The only sources of gulf shrimp are wild. MawMaw does find the brown shrimp in Holly Beach, Louisiana, but prefers the taste of the Gulf white. This simple Cajun butter shrimp with garlic, black pepper, and lemon makes an irresistible main dish.

Ingredients

4 servings
  • 2 lbs jumbo shrimp
  • 1 stick butter
  • 1 lemon juiced
  • Seasoned salt (Season-All or Slap Ya Mama)
  • 1 tbsp oregano
  • 6 cloves of garlic, minced
  • 1 tbsp black pepper

Step-by-Step Instructions

  1. Peel and devein the shrimp and season with the seasoned salt.
  2. Melt butter in a large skillet over medium heat and add the seasoned shrimp. Cook until the shrimp turn pink, about 3-5 minutes.
  3. Sprinkle lemon juice, oregano, black pepper and garlic over the shrimp. Reduce heat to low and simmer 15 minutes, stirring occasionally. Adjust salt and pepper to taste if needed.
  4. Have some warm French bread or homemade bread as a side to not let any sauce go to waste.

Common Problems and Solutions

Q: Why did my shrimp turn rubbery?

A: Shrimp cook very quickly and can become tough if overcooked. They're done as soon as they turn pink and opaque - the initial cooking should only take 3-5 minutes. The simmering step is gentle and shouldn't overcook them if kept at low heat.

Q: Can I use frozen shrimp?

A: Yes, but thaw them completely and pat dry before seasoning. Excess water will dilute the butter sauce and prevent proper browning.

Tips and Techniques

Don’t skip the 15-minute simmer time - this allows the garlic and black pepper to infuse the butter and creates a flavorful sauce. The lemon juice brightens the rich butter and balances the dish perfectly.

Ingredient Substitutions

  • jumbo shrimp: large or medium shrimp
  • butter: olive oil or combination of butter and olive oil
  • fresh lemon juice: bottled lemon juice

Equipment Needed

  • large skillet
  • knife for mincing garlic

Historical Context

Wild-caught Gulf shrimp from Louisiana waters have been a cornerstone of Cajun and Creole cooking for generations. Unlike farm-raised shrimp, Gulf shrimp can’t survive in captivity, making every harvest a connection to Louisiana’s coastal waters.