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Succulent shrimp are cooked in a flavorful cajun honey butter sauce made with the perfect balance of heat and sweetness. Serve these shrimp with creamy cheese grits for a delicious southern meal!



  • 1.5 pounds large shrimp peeled and deveined, tail-on or tail-off
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon paprika smoked or regular
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Cajun Honey Butter

  • 4 tablespoons butter unsalted
  • ¼ cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon parika smoked or regular
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½1 teaspoon hot sauce such as Frank’s RedHot


  • Place the shrimp in a medium mixing bowl and coat with one tablespoon of olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Use a wooden spoon to toss the shrimp to coat evenly with the oil and spices and set aside.
  • Melt the butter in a small saucepan over medium-high heat. Add the honey, salt, onion powder, garlic powder, paprika, oregano, thyme, cayenne pepper, and hot sauce and mix with a wooden spoon to combine the ingredients. Remove the cajun honey butter from the heat.
  • Heat the other tablespoon of olive oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they begin to turn pink. Pour the cajun honey butter over the shrimp and continue to cook for an additional 3-5 minutes until the shrimp are pink and opaque.
  • Transfer the shrimp to a serving plate and drizzle the sauce from the skillet over the shrimp. Garnish with fresh chopped parsley if desired. Enjoy!


  • Feel free to use medium or jumbo shrimp instead of large if you prefer. Make sure your shrimp are peeled and deveined and  adjust cooking times as needed.
  • Leftover cajun honey butter shrimp can be stored in an airtight container in the refrigerator for up to 3 days.


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