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Kicking things up today with my 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. Spoon this buttery shrimp over creamy polenta with pan-seared peppers or sautéed spinach for a complete dinner that’s so simple, and mouth-wateringly delicious. Major bonus? This shrimp dinner is made in just about 15 minutes, using simple pantry ingredients. Perfect for busy nights when you just need something quick and delicious.
I hope you all had a lovely weekend and enjoyed some time celebrating your mom. Did you mix up some fun cocktails, bake a pie or a cake, have a family dinner via Zoom? Whatever you did, I hope you had a great weekend. Today’s post was meant to be a salad, and you’ll still be seeing that salad, probably later this week, but you know? After a very relaxed Mother’s Day weekend, that no one wanted to see end, this fun southern-inspired cajun shrimp just makes Monday a little more enjoyable.
So kickin’ southern style cajun shrimp it is.
The honest truth… was going to make something completely different with the two-pound bag of frozen shrimp in my freezer. But then at the last minute, I switched gears and I made this southern-inspired shrimp instead. It was my best idea of the week.
Yes, this shrimp is simple as can be and comes together in fifteen minutes flat. But don’t let that fool you, this skillet shrimp is such an incredibly flavorful meal.
Here’s how to make this cajun shrimp.
This is simple. First things first, if you enjoy cooking shrimp regularly, make sure your freezer is well-stocked with frozen shrimp. Having a few bags on hand will save you on nights when you need to cook something other than chicken, and you also need dinner fast.
Thaw out the shrimp and make sure to pat it dry before seasoning. This is key for a nice and crispy shrimp. Toss the shrimp with a good amount of cajun seasoning (you can use my homemade seasoning in the recipe notes, or store-bought). Then add a heavy pinch of black pepper.
Heat your skillet over high heat. Sear the heck out of those shrimps, then add in plenty of (salted) butter, garlic, and fresh thyme too. Oh and lemon! You can’t forget the lemon. And now, you’re done. YUP, that’s it. Simple – Simple.
AND SO GOOD.
Well wait, you need the sauce.
Yes, the sauce. It’s the reason I created this recipe. It’s inspired by the famous Nashville Hot Chicken and it’s the same sauce I use on my southern oven fried chicken. It’s spicy but balanced with a touch of sweetness. The classic way to add sweetness to this spicy sauce is with brown sugar, but I prefer using honey for better flavor and texture.
The shrimp has a bit of a kick, so the honey sauce is the perfect sweet balance…and it’s delicious. It’s one of my favorites sauces, and everyone else’s too. Which is why I’ve used it in both the chicken and this shrimp.
My serving suggestions.
I debated back and forth about whether to provide you with a side for this recipe. But in the end, I went with keeping it simple so you could take your pick of sides. But I want to at least provide you with my suggestions.
My choice of a side for this southern shrimp is extra creamy polenta. All you need is polenta, butter, and a pinch of black pepper. Sometimes I like to stir in fresh herbs or a little parmesan, either way, nothing can beat out a bowl of creamy polenta. Especially with such a saucy shrimp dinner like this one. It’s the BEST.
My second choice is steamed rice, but guys make the polenta. It takes ten minutes tops and it’s just so good.
For my vegetable of choice? Pan seared red and orange bell peppers with spinach tossed in at the very end. I’d add a little fresh basil or thyme, then finish with lemon. When the summer corn is in high season, that would be delicious too!
And there you have it, dinner is complete. All in probably twenty to thirty minutes time including cooking the shrimp. So do you see…this is the best idea for Monday night dinner. Then add a fun drink, I’d go with something bourbon, like maybe my blueberry smash. There’s no reason not to have an amazing Monday night, and this is how you do it up.
PS. I forget to add that you should serve this shrimp with crusty bread for scooping up all that amazing sauce. Really, it’s so delicious.
Looking for other quick-cooking shrimp dinners? These are all nice options…
Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles
Cajun Pepper Shrimp with Creamed Corn Orzo
Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce
Lastly, if you make this 15 minute cajun hot honey butter shrimp, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
15 Minute Southern Hot Honey Butter Shrimp.
Servings: 6
Calories Per Serving: 345 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds raw jumbo shrimp, peeled and deveined, tail-on or off
- 1 1/2 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
- 1/4 cup honey
- 2 tablespoons salted butter
- 1 teaspoon cayenne pepper using more or less to your taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- kosher salt
Instructions
- 1. Pat the shrimp dry, then toss with the cajun seasoning and a large pinch of pepper.2. 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. 3. To make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt. 4. 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.
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
Easy, quick and delicious! A perfect meal for crazy kid sports nights that isn’t a drive through! It truly was quick and very tasty. The bread was a necessary side to sop up all the sauce and seasoning left on the plate! Thank you!♥️
Hi Laurie,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
This is probably the best shrimp recipe I have made. I’ve made it several times now and it always impresses dinner guests. The sauce is so darn good that it is a must to serve a loaf of warm crusty bread to sop up every drop.
This was so easy and soooo delicious! I will definitely be adding it to my regular rotation. Tieghan always knocks it out of the park!
This was amazing!! I prepared this shrimp for a lettuce taco (low carb night) & it was so delicious i will be making it for my partner and I this weekend.
Hey Natalie,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
This is outstanding. I served w bread and a southwest quinoa blend I love all of your recipes. Thank you!
Hey Pam,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Omg! I made this recipe it was so delicious. Will definitely make again. So good but so simple. I had it with the crusty bread and a sangria. Yum Yum Yum.
Hey there,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan
Holy shit! Another winner, Tieghan! Thank you for an easy, delicious meal!
Hey Autumn,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
I made this Cajun shrimp tonight, ooooweeee it was so delicious!!! As always, easy to follow directions and great photography. Took your advice and made polenta. Couldn’t find any instant so made the 30 minute regular cook kind, and you are right, the polenta is a perfect pairing, it cools down the heat and holds onto that sauce so well! Thank you for yet another keeper recipe!
Hey Joan,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
We usually have extra hot honey left over. Can it be stored in an airtight container in a cupboard? And if yes, for how long would you suggest? Thanks!!!
Hey Samantha,
Yes, totally fine to do! I would say it is good for a few months. Please let me know if you have any other questions! xTieghan
Huge fan of all your recipes!! Thinking about making this for a small dinner party tomorrow and I was wondering if it’s possible to make the shrips today already and only warm it up tomorrow? X
Hey Chantal,
I would not recommend that. Shrimp can easily overcook and by reheating you will run that risk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this for dinner tonight, had it bookmarked for months. 5 stars again! And two thumbs up from my picky husband, so thank you for that. ? I had 1 lb of shrimp, and 1/2 head of cauliflower, so this was a perfect use up. Cooked cauliflower in spice mixture first, then shrimp. Next I subbed a store short cut and used my fave bottled hot honey, Mike’s Hot Honey. Served over grits. Thank you so much for recipe!
Hey Lauren,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
This shrimp was so delicious! We actually had it for New Year’s Eve dinner. The week had really gotten away from us, and we were feeling too lazy to even go out to pick up take out. It was just that kind of week. I remembered I had some shrimp and came across this recipe. It was perfect. So fast and easy and we had everything on hand. We actually ate it on a po’boy like sandwich with a little mayo and lettuce. Also, with a side of Kraft macaroni and cheese. 1) Because I have a two year old and 2) because it really was that kind of week. Thanks for an awesome easy dinner and a memorable New Year’s Eve. It was an unexpected combo, but it was just what we needed. Love all your recipes!
Hey Katelyn,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
This was the first time I’ve made hot honey and o.m.g. This was just hands down an amazing meal. I made it with your herby polenta and it was just—wow. Thank you!
Thank you so much Lauren! I am really glad this turned out so well for you! xTieghan
Made this for my husband and son. They both loved it. They said without the honey it wasn’t too spicy for me (I don’t like hot spicy things.) The hot honey was a hit too.
Thank you Heather! xTieghan
Hi Tieghan!
What do you recommend subbing for cayenne? I love it but can’t have it anymore.
Thank you!
Hey Melissa,
I would just omit the cayenne. I hope you love the recipe, please let me know if you have any other questions! xTieghan