Cajun Style Peel and Eat Shrimp

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

Cajun Style Peel and Eat Shrimp

By Sue Lau |  Palatable Pastime

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Cajun  style peel  and eat shrimp is my recipe of the day with the blogging group From Our Dinner Table. A southern take-off of the typical shrimp cocktail,  this easy version makes the shrimp  in a dirty butter beer sauce with Cajun  seasonings.

Cajun Style Peel and Eat Shrimp

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

This is perfect for Mardis Gras and Fat Tuesday. 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.

Peel and eat shrimp are a great easy recipe 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.

From Our Dinner Table

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Cajun Style Peel and Eat Shrimp

Cajun Style Peel and Eat Shrimp

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Cajun Style Peel and Eat Shrimp

Cajun Style Peel and Eat Shrimp

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine American, Cajun, Southern
Calories 1704 kcal


  • 4 ounces unsalted butter
  • 1/2 cup lager beer
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Louisiana pepper sauce
  • 1 tablespoon garlic paste
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper flakes
  • 1-2 tablespoons parsley minced Italian parsley
  • 2 pounds shrimp extra large; shell split and deveined


  • 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 in a skillet to melt and sizzle.
  • Add the shrimp, and cook and stir 3-5 minutes or until opaque and lightly curled.
  • Serve plain, or with lemon, cocktail sauce and/or remoulade sauce if desired.


serves 3-4, (6-8 as an appie)
From the kitchen of


Calories: 1704kcalCarbohydrates: 20gProtein: 186gFat: 98gSaturated Fat: 59gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 4gCholesterol: 1704mgSodium: 1526mgPotassium: 2868mgFiber: 4gSugar: 3gVitamin A: 7438IUVitamin C: 44mgCalcium: 678mgIron: 8mg
Keyword shrimp
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Cajun Style Peel and Eat Shrimp

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This recipe has been updated from  3.1.20  to reflect new and hopefully improved  photography.

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