Start by patting the shrimp dry with paper towels. This step is essential for ensuring they sear nicely. In a bowl, toss the shrimp with the cajun seasoning and a generous pinch of black pepper to coat them evenly.
Next, heat the olive oil in a large skillet over medium heat. You’ll know it’s ready when it shimmers slightly. Carefully add the seasoned shrimp to the pan. Cook until they turn pink and opaque, about 2 minutes per side. Don't overcrowd the pan; you want them to sear, not steam.
Once the shrimp are cooked, add the butter, garlic, thyme, and lemon zest to the skillet. Stir everything together and let the butter melt, coating the shrimp in a rich sauce. Keep cooking until the garlic is lightly golden, about 1 to 2 minutes. The aroma will be irresistible!
Remove the skillet from the heat and squeeze the lemon juice over the shrimp. This adds a burst of acidity, balancing the richness of the butter and sweetness of the honey.
For the spicy honey sauce, melt together the honey, butter, cayenne pepper, chili powder, smoked paprika, and a pinch of kosher salt in a small saucepan over low heat. Stir until everything is well combined and heated through, about 2 to 3 minutes.
To serve, plate the shrimp and generously drizzle the spicy honey sauce over the top. I love to finish it off with a sprinkle of flaky salt for extra flavor and texture. Enjoy your Cajun Hot Honey Butter Shrimp with a side of creamy polenta or crusty bread to soak up that delicious sauce!
