Cajun Garlic Butter Shrimp is made in the most amazing cajun garlic butter sauce. This is ready in 15 minutes and a meal that will wow the family!
If you are looking for some more amazing shrimp recipes, be sure to try: Creamy Tuscan Garlic Shrimp , Cajun Shrimp and Sausage Vegetable Skillet, or Sticky Honey Garlic Butter Shrimp.
Cajun Garlic Butter Shrimp
I am a firm believer that if you hate a certain type of food, you can slowly but surely start to like it. Take me for example. I despised all fish and seafood growing up. When I had my first son, I realized that I had to start putting seafood apart of my diet and that my metabolism with each kid was decreasing. The donuts were now sticking to the thighs. ha! So I started to eat salmon. I slowly started to eat salmon that was smothered in some sort of delicious sauce. And guess what? Salmon is now my favorite to choose at a restaurant.
But shrimp!? There was no way that I would ever grow to like it. The problem is I have married a shrimp lover. So I promised him that he could choose a shrimp recipe every other week for me to make. And of course, I have to try it right? Well, I am happy to report that it is slowly starting to grow on me and now I can actually eat it! This shrimp recipe became one of my favorites with the first bite. The unique sauce combination comes together in this recipe and makes it incredible!
How do you make cajun garlic butter shrimp?
- To start, whisk together your sauce. Add the soy sauce, brown sugar, olive oil, mustard and garlic.
- In a medium-sized skillet over medium high heat add the butter. Add the sauce and whisk and let reduce until the butter is melted about 2 minutes.
- Salt and pepper the shrimp and add to the sauce. Toss and cook in the sauce until the shrimp is opaque.
How long do I cook shrimp in the skillet?
Cook the shrimp stirring frequently, until they turn totally pink and opaque. This will usually take 4-5 minutes.
What sides should I serve with shrimp?
We served this shrimp over rice with broccoli.
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
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