Bubba Gump Shrimp New Orleans (Printable)

Southern-spiced shrimp with peppers, onions, and celery in a rich, buttery Cajun sauce.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium tomato, diced

→ Spices & Seasonings

07 - 2 tsp Cajun seasoning
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper
10 - Salt and black pepper, to taste

→ Liquids

11 - 1/4 cup chicken broth
12 - 2 tbsp Worcestershire sauce
13 - 2 tbsp fresh lemon juice

→ Fats

14 - 2 tbsp unsalted butter
15 - 1 tbsp olive oil

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges, for serving

# How To Make It:

01 - Pat the shrimp dry with paper towels and season with 1 teaspoon Cajun seasoning. Set aside.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Add tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring occasionally.
05 - Pour in chicken broth, Worcestershire sauce, and lemon juice. Bring to a simmer.
06 - Add the shrimp to the skillet and cook for 3-4 minutes, turning once, until shrimp are pink and opaque.
07 - Stir in the remaining tablespoon of butter. Season with salt and black pepper to taste.
08 - Sprinkle with fresh parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The shrimp come out incredibly tender while the sauce packs this amazing punch that makes you want to lick the plate clean
  • Everything happens in one pan in under 30 minutes but tastes like you spent all day cooking
  • The flavors are perfectly balanced, spicy but not overwhelming, rich but still fresh
02 -
  • Overcooked shrimp become rubbery disappointments, so watch them like a hawk and remove them the second they turn pink
  • The sauce will continue to thicken off the heat, so do not let it reduce too much in the pan or you will end up with something too salty
  • If your Cajun seasoning contains salt, taste before adding any additional salt at the end
03 -
  • Buy the best shrimp you can find, wild-caught has a sweeter, more pronounced flavor that really shines in simple preparations
  • Let the finished dish rest for 2 minutes before serving, this allows the sauce to thicken slightly and the flavors to marry

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