Red Lobster Cajun Shrimp

Red Lobster made for one of their unlimited shrimp feasts, barbeque style shrimp.  Barbeque style shrimp is a Cajun way of making shrimp, spicy and buttery this is an easy way to make shrimp in a unique style.  Now when we say barbeque style shrimp, that doesn’t mean shrimp covered with barbeque sauce, rather, it is shrimp baked in the oven in a spicy sauce.   Be sure to serve this with rice or plenty of bread so you can mop up the extra sauce.

Red Lobster Cajun Shrimp

Red Lobster Cajun Shrimp

Red Lobster Cajun Shrimp

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Seafood Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 4
Red Lobster Cajun Shrimp

This is an easy way to make the shrimp you make at home so tasty!

Ingredients

  • 1 pound shrimp, use at least medium size
  • 1/2 cup margarine
  • 4 teaspoons cayenne pepper
  • 3 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 1/4 teaspoons dry mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder

Instructions

Preheat your oven to 400 degrees.  Place the margarine in  a 13 x 9 baking pan, and then place the pan in the oven.  While the pan is in the oven wash and peel shrimp.  Devien the shrimp.  By the time you have finished prepping the shrimp, the margarine should be melted in the pan.  In a small bowl mix together the spices and blend well.  Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.  Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp.  Bake for approximately 15 minutes, remove shrimp, and check for doneness.  The shrimp should be pink when done.

So, our recipe uses margarine, as most restaurants use margarine because it is less expensive than butter.  If you really want to try to ramp up this recipe use butter instead of margarine.  Be sure to serve the shrimp with fresh lemon wedges.

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  • Nanch22

    Holy Blazes Batman! This was H*O*T !!! Wowza !!! YOW !!!! That said – I loved it! Thank goodness I had a salad to put out the heat between bites. I used all butter and added that 1/2 cup of white wine. Served over Giada De Laurentiis Organic Bucatini pasta (found at Target). My husband was literally sweating profusely. Wouldn’t serve it for company – LOL. Oh, and btw, just because you eat it cold the next day – it’s just as HOT!

    • http://www.copykat.com Stephanie

      You know I thought this dish was very HOT when I tried it. In fact I was really surprised that they would serve something that was so spicy.

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  • Arizonahazel

    I made this last night and ended up throwing it out. We thought it was TERRIBLE. I cut the cayenne to 1 tsp. instead of 4 and halved the other spices. It burned all the way down. (And we love New Orleans food).

  • Halps2

    I agree with Jen. This was really good but WAY too much cayenne. I will make again but tweek the spices.

  • Halps2

    I agree with Jen. This was really good but WAY too much cayenne. I will make again but tweek the spices.

  • Anonymous

    For an extra special treat, you can add 1/2 cup white wine to the recipe when adding the seasonings. It cooks down and gives the shrimp a tasty sauce.

  • Jen

    This was really delicious! Even my husband who doesn’t like shrimp that much really enjoyed this dish! It was easy to prepare and utilized spices I had on hand HOWEVER it was reeeeeeally spicy! I cut out some of the cayenne but will do a smidge less than half what is called for next time just so we can talk in between putting bites in our mouths. :)

  • Nikki

    Does anyone know how many servings this makes?

    • http://www.copykat.com Stephanie

      This makes 4 to 6 servings.

  • Anonymous

    OMG, it’s a trans fat feast!
    Do you think it would work with canola oil?

    • http://www.copykat.com Stephanie

      Actually I think the butter would just make it a saturated fat feast. Canola oil would work, I think you would lose some of the flavor that butter gives.