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Cajun Shrimp Garlic Bread sliced on a wooden cutting board

Cajun Shrimp Garlic Bread

This Cajun Shrimp Garlic Bread is loaded with buttery garlic flavor, juicy seasoned shrimp, and plenty of melted cheese. It comes together in less than 30 minutes, making it the perfect easy appetizer, party snack, or quick dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American, Cajun, Creole, Southern
Calories: 460
Ingredients Equipment Method Video Notes

Ingredients
  

Cajun Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 2 teaspoons Bayou City Garlic Pepper Seasoning or your favorite garlic pepper seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • Juice of ½ lemon
Garlic Bread
  • 1 large loaf French bread
  • 4 tablespoons unsalted butter softened
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup freshly grated Parmesan cheese
Garnish
  • 1 tablespoon fresh parsley chopped
  • Crushed red pepper flakes optional
  • Lemon wedges for serving

Equipment

  • Large skillet
  • Large baking sheet
  • Small mixing bowl
  • Cutting Board
  • Sharp knife
  • Pastry brush or spoon

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil.
  2. Pat the shrimp dry with paper towels. Add the shrimp to a medium bowl along with the olive oil, garlic pepper seasoning, smoked paprika, onion powder, and cayenne pepper. Toss until the shrimp are evenly coated.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt.
  4. Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes on each side, just until the shrimp begin to turn pink.
  5. Add the minced garlic and Worcestershire sauce. Stir and cook for about 30 seconds, until the garlic is fragrant.
  6. Squeeze the lemon juice over the shrimp, stir, and immediately remove the skillet from the heat. The shrimp should be slightly undercooked because they will finish cooking in the oven.
  7. Slice the loaf of French bread in half lengthwise and place both halves cut-side up on the prepared baking sheet.
  8. In a small bowl, mix the softened butter, minced garlic, and chopped parsley until combined.
  9. Spread the garlic butter mixture evenly over the cut sides of the bread.
  10. Sprinkle the mozzarella and Monterey Jack cheese evenly over both halves of bread. Top with the grated Parmesan cheese.
  11. Arrange the cooked shrimp evenly over the cheese.
  12. Bake for 10 to 12 minutes, or until the cheese is melted and the bread is toasted around the edges.
  13. Turn the oven to broil and broil for 1 to 2 minutes, until the cheese is lightly golden and bubbly. Watch the bread closely to prevent burning.
  14. Remove the bread from the oven and garnish with chopped parsley and crushed red pepper flakes, if desired.
  15. Allow the bread to cool for 2 to 3 minutes before slicing. Serve warm with lemon wedges.

Video

Notes

-Pat the shrimp dry before seasoning to help them sear instead of steam.
-Avoid fully cooking the shrimp in the skillet. They will continue cooking while the bread bakes.
-Freshly grated cheese melts more smoothly than pre-shredded cheese.
-For extra heat, increase the cayenne pepper or add sliced jalapeños.
-For additional flavor, drizzle the finished bread with Cajun garlic butter, hot honey, or remoulade sauce.
-Italian bread or ciabatta can be used instead of French bread.
-Store leftovers in an airtight container in the refrigerator for up to 2 days.
-Reheat leftovers in a 375°F oven or air fryer until the bread is crisp and the shrimp are heated through. Avoid microwaving, as the bread may become soggy.