Go Back
Cajun garlic butter sauce drizzled over grilled shrimp on a plate

Cajun Garlic Butter Sauce

This Cajun garlic butter sauce is bold, buttery, and bursting with flavor. Loaded with garlic and Cajun spices, it’s the perfect finishing sauce for shrimp boils, crab, chicken, or roasted vegetables. Easy to make in under 10 minutes!
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • Makes about 1 cup of sauce
  • 120 g ½ cup unsalted butter
  • 5 –6 garlic cloves finely minced
  • 1 tbsp Cajun seasoning store-bought or homemade
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper optional, adjust to taste
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp hot sauce optional, like Louisiana or Tabasco
  • Salt to taste
  • 1 tbsp chopped parsley optional, for garnish

Equipment

  • Small saucepan or skillet
  • Wooden spoon or whisk
  • Knife and cutting board
  • Stove

Method
 

  1. Melt the butter:
  2. In a small saucepan over medium heat, melt the butter.
  3. Sauté the garlic:
  4. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
  5. Add seasonings:
  6. Stir in Cajun seasoning, smoked paprika, onion powder, and cayenne pepper. Let cook for another 30 seconds to bloom the spices.
  7. Finish the sauce:
  8. Add lemon juice, hot sauce (if using), and a pinch of salt. Stir well and simmer for 1–2 more minutes.
  9. Garnish and serve:
  10. Stir in chopped parsley if desired. Serve warm as a dip, drizzle, or toss with your main dish.

Notes

Heat level: Adjust cayenne and hot sauce to make it mild or spicy.
Make it creamy: Add 1–2 tbsp of heavy cream at the end for a creamy Cajun butter sauce.
Seafood boil tip: Double or triple the recipe and pour over crab legs, shrimp, corn, and potatoes for the ultimate boil.
Keeps well refrigerated for up to 5 days. Reheat gently before using.