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Tangy and juicy, this Louisiana shrimp turns basic pantry items into a zesty, tasty dinner in only 15 minutes. Great for hectic evenings when you crave fancy flavors without any hassle.
Key Ingredients:
- Large shrimp (21-25 count): Get them deveined to save time
- Creole seasoning: Gives that true Louisiana kick
- Fresh garlic: Adds needed flavor depth
- Butter and olive oil: Makes a delicious sauce
- Fresh lemon: Adds a zesty punch
Your choice of Creole seasoning really counts - Tony Chachere's gives you the most genuine flavor mix.
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Step-by-Step Guide:
- Prepare Shrimp
- Thoroughly dry the shrimp with paper towels
- Take off tails if you want
- Sprinkle plenty of Creole spice
- Set aside while getting the pan hot
- Heat Pan
- Pick a big skillet with medium-high heat
- Mix in butter and oil
- Let the butter fully melt and settle
- Throw in chopped garlic
- Cook Shrimp
- Place them with space between each
- Flip after 2-3 minutes
- Look for them turning pink
- Cook in batches if needed
- Finish Dish
- Take them out as soon as they're done
- Mix them in the pan juices
- Add salt if needed
- Eat while hot
I always add a small pat of butter right at the end - it makes everything smooth and fancy-looking.
Tasty Companions:
Put them on top of smooth grits, fluffy rice, or your favorite pasta to soak up all that yummy sauce.
Keeping Leftovers:
Tastes best right away but will stay good in the fridge for 2 days. Warm up slowly so they don't get chewy.
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Pro Cooking Advice:
- Buy the biggest shrimp you can find
- Keep the pan warm without smoking
- Add spices at different stages
- Don't throw away those shells
From my many years cooking Southern food, I've found that watching your cooking time and heat is the real trick to getting tender, tasty shrimp every single time.
Frequently Asked Questions
- → Which shrimp size should I choose?
- Opt for large or jumbo shrimp (21-25 count) for best results.
- → Can frozen shrimp be used?
- Definitely, just thaw them in cold water or refrigerate overnight first.
- → How do I know if the shrimp is ready?
- Once they turn pink and opaque, they're done. Don't leave them longer or they'll overcook.
- → What are good side options?
- Serve with pasta, warm bread, or fluffy rice to soak up all the sauce.
- → How can I tone down the heat?
- Cut back on the Creole spices or swap in a mild Cajun blend.