15 Minute Cajun Hot Honey Butter Shrimp
Peppery, smoky, garlicky, and buttery, this cajun style shrimp is pan-seared with plenty of lemons and served with sweet and spicy southern-style hot honey.
- 1½ pounds raw jumbo shrimp, peeled and deveined, tail-on or off
- 1½ 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
- ¼ cup honey
- 2 tablespoons salted butter
- 1 teaspoon cayenne pepper using more or less to your taste
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- kosher salt
- Pat the shrimp dry, then toss with the cajun seasoning and a large pinch of pepper.
- 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.
- To make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.
- 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.
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