Chargrilled Cajun Shrimp with Creole Butter Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender shrimp marinated in bold Cajun spices, chargrilled and served with a rich Creole butter sauce that brings a taste of New Orleans to your kitchen. This American-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp salt
• 4 tbsp unsalted butter
• 3 cloves minced garlic
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tbsp Cajun seasoning, and 1 tsp salt until evenly coated. Set aside for 15 minutes to marinate.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until they turn pink and have grill marks, then remove and keep warm.
3. Step 3: In a skillet over medium heat, melt 4 tbsp unsalted butter. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Step 4: Add 1/4 cup each of diced green bell pepper, onion, and celery to the butter and cook for 4-5 minutes until softened and translucent.
5. Step 5: Stir in 1 tbsp tomato paste and cook for 1 minute until it darkens slightly, then add 1 tsp Worcestershire sauce and 2 tbsp fresh lemon juice, stirring to combine.
6. Step 6: Remove the skillet from heat and stir in 2 tbsp chopped fresh parsley and 1/2 tsp freshly ground black pepper.
7. Step 7: Pour the Creole butter sauce over the grilled shrimp and serve immediately with crusty bread or rice.