Paula Deen Fiery Cajun Shrimp

Paula Deen Fiery Cajun shrimp is an easy baked shrimp dinner made with butter, Worcestershire sauce and fresh lemon, ready in 35 minutes. Save this Southern comfort food for a cookout, potluck or Sunday dinner, because it's one dish and a loaf of French bread.

Stir the shrimp twice while they bake so every piece gets coated in the spicy butter. Skip the stirring and the shrimp on top turn out dry while the ones underneath stew in the sauce.

Paula bakes the shrimp unpeeled, which keeps them juicy and lets the shells soak up the garlicky butter. Layering the lemon slices between the shrimp also flavors the sauce all the way through, so there's no need for a skillet or any fussy searing.

Paula Deen Fiery Cajun Shrimp

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

620

kcal

Unpeeled shrimp and thin lemon slices bake in a bath of peppery, garlicky butter until pink and tender. The sauce pools in the dish, so you can pour it off for dunking French bread.

Ingredients

• 2 cups melted Butter
  

• 1/4 cup Worcestershire sauce
  

• 1/4 cup fresh lemon juice
  

• 2 tablespoons ground pepper
  

• 2 tablespoons Hot sauce
  

• 4 cloves minced garlic
  

• 2 teaspoons salt
  

• 5 lbs unpeeled medium shrimp
  

• 2 thinly sliced lemons
  

• for dipping French bread
  

Directions

• Preheat the oven: Preheat the oven to 400°F. Then set out a large heatproof dish so it's ready for the shrimp.
• Mix the butter sauce: Stir together 2 cups melted butter, 1/4 cup Worcestershire sauce, 1/4 cup fresh lemon juice and 2 tablespoons hot sauce. Then add 2 tablespoons ground pepper, 4 minced garlic cloves and 2 teaspoons salt. Pour half of the mixture into the dish and save the rest for later.
• Layer the shrimp: Layer half of the 5 pounds of unpeeled medium shrimp and half of the 2 thinly sliced lemons in the dish. Then add a second layer with the remaining shrimp and lemon slices.
• Add the remaining sauce: Pour the rest of the butter sauce over the top layer. Make sure the shrimp are well coated before the dish goes in the oven.
• Bake the shrimp: Bake uncovered for 20 minutes, stirring twice. They're done when the shrimp turn pink.
• Serve with bread: Pour the sauce off into individual serving dishes. Then serve the shrimp with plenty of French bread for dipping in the spicy butter.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to leave the shells on the shrimp?

The recipe calls for unpeeled shrimp, and the shells help keep the meat juicy while it bakes. If you'd rather peel them, go ahead, but watch the clock since peeled shrimp cook a little faster.

How can I make it less spicy?

Cut the hot sauce down to a teaspoon or two and use a little less pepper. The Worcestershire and lemon still give the butter plenty of flavor, so you won't lose the Cajun feel.

Can I use fewer shrimp for a smaller group?

Yes, halve the shrimp and the sauce and use a smaller dish so the shrimp stay covered in butter. The bake time stays about the same, but start checking at 15 minutes for pink shrimp.

What can I serve with Cajun shrimp besides bread?

Rice soaks up the butter sauce nicely, and a simple green salad balances the richness. Corn on the cob or coleslaw also works well for a cookout spread.

What's the biggest mistake with this dish?

Overcooking is the main one, since shrimp go from tender to rubbery quickly. Pull the dish out as soon as the shrimp turn pink, because they keep cooking in the hot butter.