Cajun BBQ Shrimp

Penny Hall


Recipe from Tillamook Butter package.-

pinch tips: How to Perfectly Cook Fish in a Pan





10 Min


40 Min


1 lb
medium shrimp, peeled or unpeeled
1/3 c
worchestershire sauce
2 tsp
black pepper
1 Tbsp
cajun or creole seasoning
1 clove
minced garlic
3 Tbsp
juice of 1 lemon
12 Tbsp
tillamook salted butter, cubed

Directions Step-By-Step

Heat a large skillet over high heat. Add shrimp, Worcestershire Sauce, pepper, Cajun seasoning, garlic, water and lemon juice. Stir to combine and cook shrimp, turning once, just until pink and liquid is reduced by half. Reduce heat and stir in butter, a few cubes at a time, until butter is melted and incorporated into sauce. Serve immediately.
Serve over rice or with French bread for dipping.
To serve 8, a different take on grilled cajun shrimp:

1/2 cup vegetable oil
1/4 cup dry red wine
1/4 cup soy sauce
1 teaspoon freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 teaspoon fresh ginger, finely minced
1/4 cup minced fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon dry mustard
1/2 tablespoon paprika
1/2 tablespoon minced garlic
1/4 teaspoon ground red pepper
2 pounds large shrimp
Skewers or use foil to line grill


Put marinade ingredients in a large, glass bowl (or a zip lock bag) and whisk until well blended. Add shrimp and marinate at least 10 minutes but NO more than 30 minutes.

Drain marinade into a medium size saucepan. Bring to a boil, reduce heat and simmer 3-4 minutes. Thread the shrimp on the skewers or lay them on the foil covered grill (or in the broiler). Grill about 2 minutes per side or until they are cooked through and are pink and opaque in the center. To broil, broil 4-6 inches from the heat source until cooked through. Serve with the hot marinade as a dipping sauce.
This recipe from CDKitchen for Cajun Grilled Shrimp serves/makes 8

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy
Hashtag: #shrimp