Name: Irresistible 30-Minute Buttery Cajun Shrimp Bake Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Southern
Ingredients: 2 lbs large shrimp, peeled & deveined (tails on); 1 stick (½ cup) unsalted butter, melted; 1 tablespoon Cajun seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon crushed red pepper flakes (optional); Juice of 1 lemon; 1 tablespoon parsley, chopped; Salt & cracked black pepper to taste; 2 ears of corn, cut in halves or thirds (optional side)

Jump to Recipe

Listen, I know what you’re thinking—shrimp for dinner means standing over a hot pan, right? Wrong! This Buttery Cajun Shrimp Bake is my secret weapon when I want big flavor with zero fuss. Picture this: plump shrimp swimming in a spicy, garlicky butter bath, baked until just tender. The best part? You literally toss everything in one pan and let the oven do the work. It’s the kind of meal that tastes like you slaved over it (but takes under 30 minutes, promise). Trust me, once you try this with a hunk of crusty bread to soak up that glorious sauce, it’ll become your new go-to lazy dinner win.

Why You’ll Love This Buttery Cajun Shrimp Bake

This dish checks all the boxes for those nights when you want something spectacular without the hassle:

One-pan wonder: Minimal cleanup means more time to actually enjoy your meal
Bold flavors: That Cajun butter sauce will have you licking the plate
Weeknight hero: From fridge to table in under 30 minutes
Crowd-pleaser: Equally perfect for date night or feeding hungry teenagers

Big Flavor, Minimal Effort

That gorgeous golden butter bath isn’t just pretty – it’s packed with garlic, smoked paprika, and just enough heat to make things interesting. The magic happens when those spices mingle with the shrimp juices as they bake. I’m telling you, this is flavor fireworks with barely any work!

Fast Weeknight Dinner

When my 5pm hunger panic hits, this Buttery Cajun Shrimp Bake saves me every time. Prep takes literally 10 minutes (I’ve timed it!), then the oven does the rest while I pour a glass of wine. Even my picky eaters devour it – that’s how you know it’s good.

Ingredients for Buttery Cajun Shrimp Bake

Here’s what you’ll need for this flavor-packed dish (measurements matter, but don’t stress – I’ve made this enough times to know it’s forgiving!):

2 lbs large shrimp – peeled & deveined, tails on (trust me, those little tails make the presentation so much prettier)
1 stick (½ cup) unsalted butter, melted (real butter only – this is where the magic happens!)
1 tablespoon Cajun seasoning – my secret? Tony Chachere’s or Slap Ya Mama if you can find it
1 teaspoon each of garlic powder, onion powder, and smoked paprika (smoked paprika is non-negotiable for that depth of flavor)
½ teaspoon crushed red pepper flakes – optional, but I always add them for that nice little kick
Juice of 1 lemon – fresh squeezed, none of that bottled stuff
1 tablespoon chopped parsley – for that fresh pop of color at the end
Salt & cracked black pepper – to taste, but go easy since the Cajun seasoning already has salt
2 ears of corn, cut in halves or thirds – optional, but oh-so-good when roasted in that buttery sauce

Ingredient Notes & Substitutions

No fresh shrimp? Frozen works in a pinch (just thaw completely first). Too spicy? Cut the Cajun seasoning by half. Want extra veggies? Throw in some halved cherry tomatoes or sliced bell peppers – they’ll soak up that glorious butter sauce beautifully. This recipe is all about making it work for YOU.

How to Make Buttery Cajun Shrimp Bake

Okay, let’s get cooking! This Buttery Cajun Shrimp Bake is so simple, you’ll wonder why you ever bothered with complicated shrimp recipes. Just follow these easy steps and you’ll have a restaurant-worthy dish in no time. First things first – preheat that oven to 375°F (that’s 190°C for my metric friends). While it’s heating up, let’s make magic happen.

Step 1: Mix the Spiced Butter

Grab a medium bowl and whisk together that melted butter with all the good stuff – the Cajun seasoning, garlic powder, onion powder, smoked paprika, and crushed red pepper if you’re feeling spicy. Squeeze in that fresh lemon juice (watch for seeds!) and give it a good mix. The butter should turn this gorgeous reddish-orange color that smells absolutely divine. This is your flavor base – taste it and adjust if needed, but remember the shrimp will soak it all up!

Step 2: Coat the Shrimp

Now take those beautiful shrimp and arrange them in a single layer in your baking dish. Pour that spiced butter mixture right over them – don’t be shy! Use your hands or tongs to gently toss until every single shrimp is coated. This is crucial for maximum flavor in every bite. If you’re adding corn, nestle those pieces in between the shrimp now.

Step 3: Bake to Perfection

Pop that baking dish in your preheated oven and set a timer for 15 minutes. At around the 12-minute mark, peek in – you’ll know it’s done when the shrimp turn pink and opaque (they’ll look like little crescent moons). 18 minutes max unless you want rubbery shrimp – trust me on this! The corn should have some nice golden spots if you added it. Finish with a sprinkle of fresh parsley and prepare for the compliments!

Tips for the Best Buttery Cajun Shrimp Bake

I’ve burned enough shrimp in my life to know these tricks make all the difference! Fresh shrimp is best – that sweet, briny flavor can’t be beat (but frozen works in a pinch if you thaw it overnight in the fridge). Serve this straight from the oven – that glorious butter sauce starts to solidify as it cools. And here’s my secret: don’t overcook! Those shrimp should be just opaque – any longer and they turn into little rubber bouncy balls. Oh, and always, always have crusty bread on standby for sauce duty!

Serving Suggestions

Now, here’s where the fun begins – how to serve this Buttery Cajun Shrimp Bake! My absolute must? A big loaf of crusty bread for sopping up that incredible sauce (I fight my family for the last piece). For heartier meals, spoon it over steamed rice or cheesy grits – the starch calms the spice beautifully. Feeling fancy? A simple lemony arugula salad on the side cuts through the richness. Honestly? Sometimes I just grab a fork and eat it straight from the baking dish – no judgment here!

Storage & Reheating

Leftovers? (Ha! Like that ever happens in my house!) If you do manage to save some, pop them in an airtight container for up to 2 days. When reheating, go low and slow – microwave at 50% power or warm gently in a skillet with a splash of water to keep the shrimp juicy. The butter will separate a bit, but a quick stir brings it back together. Pro tip: The corn actually gets even sweeter the next day!

Buttery Cajun Shrimp Bake FAQs

Can I make this less spicy? Absolutely! Just reduce the Cajun seasoning by half and skip the red pepper flakes. The butter mellows everything out, so you’ll still get incredible flavor without the heat. My kids prefer it this way!

What if I only have frozen shrimp? No problem! Thaw them overnight in the fridge or in a bowl of cold water for about 30 minutes. Just pat them really dry before baking – extra moisture makes the sauce watery.

Can I prep this ahead? You can mix the butter and spices ahead, but coat the shrimp right before baking. Sitting in the marinade too long makes the texture weird (learned that the hard way!). The corn can hang out in the fridge pre-cut though.

What’s the best Cajun seasoning? I swear by Tony Chachere’s or Slap Ya Mama – they’ve got the perfect salt-to-spice ratio. If yours seems salty, go light on extra salt. And don’t use “blackened” seasoning – way too intense!

How do I know when it’s done? The second those shrimp turn from gray to pink and curl into little “C” shapes, they’re ready. Overcooked shrimp look like tiny fists – not appetizing! Set a timer for 15 minutes and check early.

Nutritional Information

Here’s the skinny on this Buttery Cajun Shrimp Bake – each generous serving (about ¼ of the recipe) packs roughly 390 calories, with 30g protein from those gorgeous shrimp! The butter brings 22g fat (hey, that’s where the flavor lives!), and you’ll get 2g fiber if you add the corn. Keep in mind these numbers can vary based on exact shrimp size or how much sauce you spoon over – I won’t judge if you go heavy! The Cajun seasoning adds some sodium (about 500mg per serving), so if you’re watching salt, go easy on extra seasoning.

Irresistible 30-Minute Buttery Cajun Shrimp Bake Recipe