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Cajun Shrimp Skillet
Cajun Shrimp Skillet – a quick, flavorful meal ready in about 10 minutes. Shrimp sautéed in butter, Cajun spices and beer, served over zucchini noodles.
Summer calls for light, fresh meals that still feel special, and this Cajun Shrimp Skillet fits the bill. I recently discovered Stella Artois® Solstice Lager while shopping and thought it would make a great addition to the sauce. If you enjoy a crisp, subtly citrus lager, pick up a pack and taste what pairs well with seafood. I used a bit of Stella in the pan sauce to add depth and brightness to the shrimp; the beer gently complements the butter and spices without overpowering the dish.
I put this together for a casual at-home date night with my husband. The dish looks elegant on the plate but comes together in minutes — a real win when you want something impressive without a lot of fuss. The key is high-quality shrimp, fresh garlic, a good Cajun seasoning blend, and a splash of beer to lift the sauce. I like to serve the shrimp over zucchini noodles to keep the meal light and gluten-free, but rice or crusty bread also work well for sopping up the sauce.
While shopping I found Stella Artois Solstice Lager, a seasonal offering with a clean finish and light citrus notes — an ideal summer companion for this recipe. If you can’t find Solstice, any similar light lager will do. Pick fresh, peeled and deveined shrimp for the best results, and taste the seasoning as you go. A hot skillet and a short cook time keep the shrimp tender and juicy.
This recipe is also easily adaptable. If you prefer more heat, add extra cayenne or red pepper flakes. For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end and simmer briefly. To make a heartier meal, serve the shrimp over rice, pasta, or garlic mashed potatoes. Leftovers keep well for a day in the refrigerator and reheat quickly in a skillet over medium heat.
Cajun Shrimp Skillet
A quick and easy Cajun Shrimp Skillet ready in about 10 minutes. Shrimp are cooked in butter with garlic, Cajun seasoning, Worcestershire sauce and a splash of beer, then served over zucchini noodles for a light, flavorful dinner.
2 minutes
5 minutes
7–10 minutes
Ingredients
- 1 pound uncooked shrimp (peeled and deveined)
- 1/4 cup butter
- 1/4 cup Stella Artois® (or another light lager)
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning*
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package zucchini noodles (or preferred base: rice, pasta, or bread)
Instructions
- Heat a large skillet over medium-high heat and melt the butter. Add the minced garlic and cook briefly until fragrant, about 30 seconds.
- Pour in the Stella Artois (or lager) and the Worcestershire sauce. Stir in the Cajun seasoning, salt and pepper. Bring the mixture to a gentle boil to meld the flavors.
- Add the shrimp in a single layer. Cook, stirring occasionally, until the shrimp turn pink and opaque, about 3–5 minutes depending on size. Avoid overcooking.
- Remove from heat and serve the shrimp and sauce over zucchini noodles or your chosen base. Garnish with fresh parsley or lemon wedges if desired.
Notes
*No Cajun seasoning on hand? Mix together:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper (adjust for heat)
- Pinch of dried oregano
Combine these spices to approximate a Cajun blend. Adjust the cayenne to suit your preferred spice level.
To make the sauce richer, stir in a tablespoon of heavy cream at the end. For extra brightness, finish with a squeeze of lemon.
Do you love Stella Artois? Keep an eye out for their seasonal releases like Solstice Lager and other limited editions throughout the year.
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