Cajun style peel and eat shrimp with spicy seasoning and beer butter are an easy to prepare appetizer made in just a few short minutes.
Cajun Style Peel and Eat Shrimp
By Sue Lau | Palatable Pastime
Cajun style peel and eat shrimp is my recipe of the day. A southern take-off of the typical shrimp cocktail, this easy version makes the shrimp in a dirty butter beer sauce with Cajun seasonings.
You can easily serve this as a first course, or if you want more, serve it as a dinner entree along with something like dirty rice and a tossed salad.
I like easy finger food for my dinners many times, and might also just have this along with some oven baked corn on the cob and maybe some fried okra on the side of that.
All Good, All Year
I had hoped to have this posted before Mardis Gras as it would have been great for Fat Tuesday eats. Still, all through Easter there should be tons of sales on shrimp and I bet you will be hungry not only for this tasty shellfish, but for recipes to go with them.
This is perfect for any time of year. Whether you are hunting for some seafood to serve during Lent or want it out on the patio in warm weather. Perhaps to go with your barbecue? If you are firing up the grill as well, don’t forget to brush up some crusty French bread with garlic butter. It’s another great option to have on the side.
You Might Also Like:
Bang Bang Shrimp Tacos
Shrimp and Sausage Stir-Fry
Sheet Pan Greek Shrimp with Feta
Crab Stuffed Shrimp
Jambalaya Pot Pie
Cajun Style Peel and Eat Shrimp

Cajun Style Peel and Eat Shrimp
Ingredients
- 4 ounces unsalted butter 1 stick
- 1/2 cup lager beer
- 1/4 cup fresh lemon juice
- 1 tablespoon Louisiana pepper sauce
- 1 tablespoon garlic paste
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons minced Italian parsley
- smoked paprika generous sprinkle
- 2 pounds extra large shrimp shell split and deveined
Instructions
- If the shrimp are not easy-peel, use scissors to cut down the top and remove the sand vein; leave the rest of shell (and legs intact).
- Heat remaining ingredients except paprika and shrimp in a skillet to melt and sizzle.
- Add the shrimp, and cook and stir 3-5 minutes or until opaque and lightly curled.
- Sprinkle with smoked paprika.
- Serve plain, or with lemon, cocktail sauce and/or remoulade sauce if desired.
Notes
From the kitchen of palatablepastime.com
From my Blogging Friends: