Bold cajun spice. A butter and lemon sauce that pools around every piece. A cook time so fast it almost doesn't seem real. This is the cajun butter shrimp recipe that makes crusty bread a mandatory addition and earns its place in the permanent rotation after the first bite.
Cajun Butter Shrimp
|HALO
Cajun Butter Shrimp
HALO
4 people
15 minutes
8 minutes
American
Main
While the shrimp marinate make the fresh herb oil. Combine olive oil, finely chopped parsley, mint, lemon juice, and flaky salt in a small bowl. Stir to combine. The herb oil should be bright green and fragrant. Set aside at room temperature.
Ingredients
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700g large shrimp, peeled and deveined, tails on
8–10 flat metal skewers or pre-soaked wooden skewers
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4 tablespoons olive oil
4 cloves garlic, finely grated
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon dried chili flakes
1 teaspoon fine salt
½ teaspoon coarse black pepper
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4 tablespoons good extra virgin olive oil
Small handful fresh flat leaf parsley, very finely chopped
Small handful fresh mint, very finely chopped
Juice of half a lemon
Pinch of flaky sea salt
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Lemon wedges
Warm flatbread or pitta
Greek yogurt or tzatziki
Directions
Combine all marinade ingredients in a bowl. Add the shrimp and toss to coat completely. Marinate for 20 minutes at room temperature. Remember shrimp marinate fast and the acid in the lemon juice begins to denature the protein on the surface if left too long. 20 minutes is enough for full flavor penetration without changing the texture.
While the shrimp marinate make the fresh herb oil. Combine olive oil, finely chopped parsley, mint, lemon juice, and flaky salt in a small bowl. Stir to combine. The herb oil should be bright green and fragrant. Set aside at room temperature.
Thread the marinated shrimp onto skewers, 4–5 shrimp per skewer depending on size. Thread through both the tail and the body of each shrimp in a slight S-curve so they lie flat against the griddle surface rather than spinning on the skewer.
Remove the shrimp from the marinade and pat lightly with a paper towel to remove excess surface liquid.
Heat your Elite Griddle to high on the primary cooking zone. Add a thin film of oil. Allow to come fully to temperature before the skewers go on.
Place the skewers flat on the griddle surface. The skewer format means every shrimp makes full contact with the steel simultaneously, this is the advantage of flat metal skewers over round ones which allow the shrimp to rotate away from the surface. Leave alone for 2 minutes.
Flip the skewers once. Cook for a further 90 seconds on the second side. The shrimp should be pink, slightly charred at the edges, and just opaque all the way through. Remove immediately.
Lay the skewers on a board or platter. Spoon the fresh herb oil generously over every skewer. Add a squeeze of lemon over the top. Serve immediately with warm flatbread and yogurt alongside. Pull the shrimp from the skewers at the table.
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