Bubba Gump Shrimp New Orleans

The first time I made this dish, my tiny apartment smelled like a French Quarter restaurant. My neighbor actually knocked on my door to ask what I was cooking. That aroma of Cajun spices hitting hot butter is something I still chase every time I make shrimp.

I served this at a dinner party once and watched three people literally scrape their plates clean. One friend asked if I had family in New Orleans. I told her the truth, I just really love bold flavors and butter.

Ingredients

• Large shrimp: Buy them already peeled and deveined to save time, but never frozen if you can help it
• Onion, bell pepper, and celery: This classic Cajun foundation is called the holy trinity for good reason
• Garlic: Fresh garlic makes all the difference here, do not even think about using the jarred stuff
• Cajun seasoning: Make your own or buy a good quality one, this is where all the flavor lives
• Smoked paprika: Adds a subtle smoky depth that makes the dish taste authentic
• Chicken broth: Use low sodium so you can control the salt level yourself
• Worcestershire sauce: The secret ingredient that adds umami richness
• Fresh lemon juice: Brightens all those rich spices and cuts through the butter
• Butter and olive oil: The combination prevents burning while giving you that buttery finish
• Fresh parsley: Adds color and a fresh bite to balance the heat

Instructions

Season the shrimp:

Pat those beauties completely dry with paper towels because wet shrimp will not sear properly. Sprinkle them with half the Cajun seasoning and let them hang out while you prep everything else.

Build the flavor base:

Heat your olive oil and one tablespoon of butter in a big skillet over medium high heat until it shimmers. Toss in your onion, bell pepper, and celery, cooking until they soften and start to smell amazing.

Add the aromatics:

Stir in the garlic and watch it carefully, thirty seconds is all it needs. Any longer and it will turn bitter, which is not the vibe we are going for here.

Bloom the spices:

Throw in the tomatoes, the rest of your Cajun seasoning, smoked paprika, and cayenne. Let these cook for a couple minutes, stirring constantly so they do not burn, which would ruin everything.

Create the sauce:

Pour in your chicken broth, Worcestershire, and lemon juice. Let this come to a gentle simmer while you scrape up any flavorful bits from the bottom of the pan.

Cook the shrimp:

Add those seasoned shrimp to the party and cook for just 3 to 4 minutes. Turn them once and watch for them to turn pink and opaque, because overcooked shrimp is rubbery and sad.

Finish with butter:

Stir in that last tablespoon of butter and watch it melt into a glossy sauce. Taste and add salt and pepper as needed, then sprinkle with parsley and serve immediately.

Save

This recipe became my go to for date nights at home. Something about the rich, spicy sauce feels fancy without requiring any actual technique beyond not burning the garlic. Every time I make it, I think about that first attempt and how much confidence it gave me in the kitchen.

Serving Suggestions That Work

Steamed white rice is the classic choice because it soaks up that incredible sauce. Garlic bread is also perfect for sopping up every last drop. If you want to go full Southern, creamy grits are absolutely the way to go.

Make It Your Own

The heat level is completely up to you. Start with less cayenne and add more at the end if you want more fire. You can also swap in andouille sausage or chicken thighs if you are not feeling the shrimp. The seasoning blend works on pretty much anything.

Timing Is Everything

Shrimp cooks incredibly fast, so have everything else ready before you add them to the pan. I learned this the hard way when I tried to chop parsley while the shrimp were cooking and ended up with slightly overcooked seafood. Prep your garnish first and keep it nearby.

• Set the table before you start cooking
• Have your serving platter ready and waiting
• Squeeze the lemon wedges right at the table for the freshest flavor

Save

This dish never fails to make me feel like I am on vacation somewhere warm and spirited. That is the magic of really good food.

Recipe FAQs

→ How spicy is this Cajun shrimp dish?

The heat level is moderate and customizable. The Cajun seasoning provides a gentle warmth, while the optional cayenne pepper lets you control the intensity. You can easily adjust by reducing the spices or adding hot sauce at the table.

→ Can I use frozen shrimp instead of fresh?

Absolutely. Thaw frozen shrimp completely and pat them dry before seasoning. Removing excess moisture helps the shrimp sear properly and prevents the sauce from becoming too watery.

→ What sides pair best with this dish?

Steamed white rice soaks up the flavorful sauce beautifully. Garlic bread, creamy grits, or roasted vegetables also work wonderfully. The dish is substantial enough to serve with a simple green salad.

→ Can I make this dish ahead of time?

While best served fresh, you can prep the vegetables and season the shrimp up to a day in advance. Cook the dish just before serving, as shrimp can become rubbery if reheated. The sauce reheats well if you need to make it ahead.

→ What's the holy trinity in Cajun cooking?

The holy trinity refers to the classic combination of diced onions, bell peppers, and celery that forms the flavor base of many Cajun and Creole dishes. This aromatic trio provides depth and sweetness that balances the bold spices.

→ How do I know when the shrimp are done cooking?

Shrimp cook quickly and are done when they turn pink and opaque throughout. Avoid overcooking, as this makes them tough. They typically need only 3-4 minutes per side, so watch closely after adding them to the skillet.